CUSTARDS
1. One pint cream sweetened to your taste, warmed hot; stir in sweet wine, till curdled, grate in cinnamon and nutmeg.
2. Sweeten a quart of milk, add nutmeg, wine, brandy, rose-water and six eggs; bake in tea cups or dishes, or boil in water, taking care that it don't boil into the cups.
3. Put a stick of cinnamon to one quart of milk, boil well, add six eggs, two spoons of rose-water--bake.
4. Boiled Custard--one pint of cream, two ounces of almonds, two spoons of rose-water, or orange flower water, some mace; boil thick, then stir in sweetening, and lade off into china cups, and serve up.
Rice Custard.
Boil a little mace, a quartered nutmeg in a quart of cream, add rice (well boiled) while boiling sweeten and flavor with orange or rose water, putting into cups or dishes, when cooled, set to serve up.
A Rich Custard.
Four eggs beat and put to one quart cream, sweetened to your taste, half a nutmeg, and a little cinnamon--baked.
A Sick Bed Custard.
Scald a quart milk, sweeten and salt a little, whip 3 eggs and stir in, bake on coals in a pewter vessel.