Jelly Custards and Cake.
1 quart of milk; 5 eggs; 1 cup of sugar; vanilla or other flavoring; crab-apple and currant jelly.
Heat the milk; pour upon the beaten eggs and sugar. Heat and stir until it begins to thicken. When cold, flavor; fill your custard-cups nearly to the tops, and lay a slice of firm, bright jelly upon each—tart upon some, sweet upon the rest. Eat with cake.
First Week. Thursday.