Make a quart of rich lemonade, whip the whites of six fresh eggs to a
strong froth--mix them well with the lemonade, and freeze it. The juice
of morello cherries, or of currants mixed with water and sugar, and
prepared in the same way, make very delicate ices.
* * * * *
TO MAKE CUSTARD.
Make a quart of milk quite hot, that it may not whey when baked; let it
stand to get cold, and then mix six eggs with it; sweeten it with loaf
sugar, and fill the custard cups--put on the covers, and set them in a
Dutch oven with water, but not enough to risk its boiling into the cups;
do not put on the top of the oven. When the water has boiled ten or
fifteen minutes, take out a cup, and if the custard be the consistence
of jelly; it is sufficiently done; serve them in the cups with the
covers on, and a tea-spoon on the dish between each cup--grate nutmeg on
the tops when cold.
* * * * *
TO MAKE A TRIFLE.
Put slices of Savoy cake or Naples biscuit at the bottom of a deep dish;
wet it with white wine, and fill the dish nearly to the top with rich
boiled custard; season half a pint of cream with white wine and sugar;
whip it to a froth--as it rises, take it lightly off, and lay it on the
custard; pile it up high and tastily--decorate it with preserves of any
kind, cut so thin as not to bear the froth down by its weight.
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