fire, one way, for fear of curding; when it is of a good thickness pour it into your cups.
Another Way.
Take half the rind of a Seville orange, and boil it tender; beat it very fine in a mortar, and put to it a spoonful of brandy, a quarter of a pound of a loaf sugar, the juice of a Seville orange, and the yolks of four eggs; beat them all well together for ten minutes, and then pour in by degrees a pint of boiling cream; keep beating them till they are cold, then put them in custard cups, and set them in an earthen dish of hot water; let them stand till they are set, then take them out, and stick preserved orange on the top: they may be served up either hot or cold.
To make Cream Custard.
Grate the crumb of a penny loaf extremely fine, and put it into a quart of cream, with half a pound of fresh butter, and the yolks of a dozen eggs; put to them as much sugar as you chuse, then let it thicken over the fire, make the custard shallow, and when they have stood half an hour in a slow oven, grate some loaf sugar over them, and serve them up.
To make a plain Custard.
Take a quart of cream or new milk, a stick of cinnamon, four laurel leaves, and some large mace, boil them all together; take twelve eggs, beat them well together, sweeten them, and put them in your pan; bake them, or boil them, stirring them all one way, till they are of a proper thickness: boil your spice and leaves first, and
