Put your milk on the fire, and let it boil up—then remove it from the fire, and let it cool. Beat for each quart of the milk, if liked rich, the yelks and half the whites of six eggs, with three table-spoonsful of rolled sugar—stir them into the milk when it is cool. If you wish to have your custards very plain, four eggs to a quart of the milk is sufficient. Season the custard with nutmeg or rosewater, and set it on a few coals, and stir it constantly until it thickens, and becomes scalding hot. Take it from the fire before it gets to boiling, and stir it a few minutes, then turn it into the cups. Beat the reserved whites of the eggs to a froth, and turn them on the top of the custards just before they are to be eaten.
Stir into a quart of milk, while boiling, the beaten yelks of six eggs. Beat the whites of the eggs with three table-spoonsful of powdered white sugar, if the custards are liked very sweet—if not, a less quantity will answer. Stir in the whites of the eggs a minute after the yelks have set, so as to be thick. Season the custard with essence of lemon or rosewater—stir it till it becomes thick and lumpy, then turn it into cups.
Sweeten a pint of cream with powdered white sugar—set it on a few coals. When hot, stir in white wine until it curdles—add rosewater or essence of lemon to the taste, and turn it into cups. Another way of making them, which is very nice, is to mix a pint of cream with one of milk, five beaten eggs, a table-spoonful of flour, and three of sugar. Add nutmeg to the taste, and bake the custards in cups or pie plates, in a quick oven.
Blanch and pound fine, with a table-spoonful of rosewater, four ounces of almonds. Boil them four or five minutes in a quart of milk, with sufficient white sugar to sweeten the milk. Take it from the fire, and when lukewarm, stir in the beaten yelks of eight, and the whites of four eggs. Set the whole on the fire, and stir it constantly until it thickens—then take it up, stir it till partly cooled, and turn it into cups. If you wish to have the custards cool quick, set the cups into a pan of cold water—as fast as it gets warm, change it. Just before the custards are to be eaten, beat the reserved whites of the eggs to a froth, and cover the top of the custards with them.
Take half a dozen tart mellow apples—pare and quarter them, and take out the cores. Put them in a pan, with half a tea-cup of water—set them on a few coals. When they begin to grow soft, turn them into a pudding dish, sprinkle sugar on them. Beat eight eggs with rolled brown sugar—mix them with three pints of milk, grate in half a nutmeg, and turn the whole over the apples. Bake the custard between twenty and thirty minutes.