Orange Custards.
Beat the rind of a Seville orange (previously boiled), to a paste, and mix it with a dessert-spoonful of brandy, the juice of a lemon, 5 oz. sugar, and the yolks of 5 eggs; beat it well, a quarter of an hour, and pour in, by degrees, a pint of boiling cream; keep on beating till cold, then pour it into cups, and set them in a deep dish in boiling water, till very thick.
Spanish Custards.
Set 1½ pint of thin cream over the fire, leaving out a tea-cupful; put in 6 or 8 bitter almonds, and ¼ oz. isinglass dissolved in a basin with boiling water enough to cover it; simmer for three-quarters of an hour, or till the isinglass is dissolved; mix smoothly into the cold cream a table-spoonful of ground rice, pour it into the hot cream, stirring all the time, and simmer it gently till it thickens sufficiently. Flavour with 2 table-spoonsful of orange flower, or rose water, or what you like; strain through a coarse hair sieve, and stir till nearly cold, when pour it into cups dipped in cold water. Let these stand in a cool place; when firm, turn them out on a dish, stick them with blanched almonds sliced, and garnish with preserved cucumber, citron, or other preserve; when about to serve, pour a little cold cream into the dish.—Or: boil a pint of cream with a stick of cinnamon, let it cool, strain it, add 3 table-spoonsful of rice flour, the whites of 3 eggs well beaten, sugar, and a little rose water; set it over the fire, and simmer till as thick as hasty pudding; wet a mould with rose water, pour the custard in; when cold, turn it out.
Custards with Apples.
Pare, core, and either stew or bake some apples, in an earthen pan, with as little water as possible, and sugar to sweeten. When they are fallen, put them into a pie dish, and let them stand to get cold; pour over an unboiled custard, and set the dish into the oven, or before the fire, until the custard is fixed.
