LEMON CREAMS, or Custards.
Ingredients.—5 oz. of loaf sugar, 2 pints of boiling water, the rind of 1 lemon and the juice of 3, the yolks of 8 eggs. Mode.—Make a quart of lemonade in the following manner:—Dissolve the sugar in the boiling water, having previously, with part of the sugar, rubbed off the lemon-rind, and add the strained juice. Strain the lemonade into a saucepan, and add the yolks of the eggs, which should be well beaten; stir this one way over the fire until the mixture thickens, but do not allow it to boil, and serve in custard glasses, or on a glass dish. After the boiling water is poured on the sugar and lemon, it should stand covered for about ½ hour before the eggs are added to it, that the flavour of the rind may be extracted. Time.—½ hour to make the lemonade; about 10 minutes to stir the custard over the fire. Average cost, 1s. Sufficient to fill 12 to 14 custard glasses. Seasonable at any time.