* * * * *
AN APPLE CUSTARD.
Pare and core twelve pippins, slice them tolerably thick, put a pound of
loaf sugar in a stew pan, with a pint of water and twelve cloves: boil
and skim it, then put in the apples, and stew them till clear, and but
little of the syrup remains--lay them in a deep dish, and take out the
cloves; when the apples are cold, pour in a quart of rich boiled
custard--set it in water, and make it boil till the custard is set--take
care the water does not get into it.
* * * * *
BOILED LOAF.
Pour a quart of boiling milk over four little rolls of bread--cover them
up, turning them occasionally till saturated with the milk; tie them
very tight in cloths, and boil them an hour; lay them in the dish, and
pour a little melted butter over them; for sauce, have butter in a boat,
seasoned with wine, sugar, and grated nutmeg.
* * * * *
TRANSPARENT PUDDING.
Beat eight eggs very light, add half a pound of pounded sugar, the same
of fresh butter melted, and half a nutmeg grated; sit it on a stove, and
keep stirring till it is as thick as buttered eggs--put a puff paste in
a shallow dish, pour in the ingredients, and bake it half an hour in a
moderate oven; sift sugar over it, and serve it up hot.
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