Wine Cream Custard.
Sweeten a pint of cream with sifted sugar, heat it, stir in white wine till it curdles, add rose water, or grated lemon peel in a bag, heated in the milk. Turn it into cups.
Or, mix a pint of milk with the pint of cream, add five beaten eggs, a spoonful of flour wet with milk, and sugar to your taste. Bake this in cups, or pie plates.
Almond Custard.
Blanch and pound four ounces of sweet almonds, and a few of the bitter. Boil them five minutes in a quart of milk, sweeten to your taste, and when blood warm, stir in the beaten yolks of eight eggs, and the whites of four. Heat it, and stir till it thickens, then pour into cups. Cut the reserved whites to a stiff froth, and put on the top.
A Cream for Stewed Fruit.
Boil two or three peach leaves, or a vanilla bean, in a quart of cream, or milk, till flavored. Strain and sweeten it, mix it with the yolks of four eggs, well beaten; then, while heating it, add the whites cut to a froth. When it thickens, take it up. When cool, pour it over the fruit, or preserves.
Currant, Raspberry, or Strawberry Whisk.
Put three gills of the juice of the fruit to ten ounces of crushed sugar, add the juice of a lemon, and a pint and a half of cream. Whisk it till quite thick, and serve it in jelly glasses, or a glass dish.