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.