you wish your custards extremely rich, put no milk, but a quart of cream.

ORANGE CUSTARDS.

With orange custards and the juicy pine, On choicest melons and sweet grapes they dine. Jonson.

Jonson.

Sweeten the strained juice of ten oranges with pounded loaf sugar, stir it over the fire till hot, take off the scum, and when nearly cold, add to it the beaten yolks of twelve eggs and a pint of cream;[111] put it into a saucepan, and stir it over a slow fire till it thickens. Serve it in cups.

[111]

CUSTARDS OR CREAMS.

But nicer cates, her dainty’s boasted fare, The jellied cream or custards, daintiest food, Or cheesecake, or the cooling syllabub, For Thyrses she prepares. Dodsley.

Dodsley.

Whisk for one hour the whites of two eggs, together with two tablespoonfuls of raspberry or red currant syrup or jelly; lay it in any form of a custard or cream, piled up to imitate rock. It may be served in a cream round it.

ALMOND CREAMS.

And from sweet kernels pressed, She tempers dulcet creams. Milton.

And from sweet kernels pressed,

Milton.

Blanch and pound to a paste, with rose-water, six ounces of almonds; mix them with a pint and a half of cream which has been boiled with the peel of a small lemon; add two well-beaten eggs, and stir the whole over the fire till it be thick, taking care not to allow it to boil; sweeten it, and when nearly cold, stir in a tablespoonful of orange-flower or rose-water.

[112]

[112]

MISCELLANEOUS.

YEAST.

Not with the leaven, as of old, Of sin and malice fed, But with unfeigned sincerity.

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