CHOCOLATE CUSTARD.—
Scrape fine a quarter of a pound of chocolate, and pour on it a pint of boiling water. Cover it, and let it stand by the fire till it has dissolved, stirring it twice. Beat eight eggs very light, omitting the whites of two. Stir them by degrees into a quart of cream or rich milk, alternately with the melted chocolate, and three table-spoonfuls of powdered white sugar. Put the mixture into cups, and bake it about ten minutes. Send them to table cold, with sweetened cream, or white of egg beaten to a stiff froth, and heaped on the top of each custard. No chocolate is so good as Baker's prepared cocoa.
MACCAROON CUSTARDS.—
These must be made in china custard cups. Put four maccaroons into each cup, and pour on them three spoonfuls of white wine. Mix together a pint of cream, and a pint of milk; and boil them with a large stick of cinnamon broken up, and a small bunch of peach leaves or a handful of broken bitter almonds. Then strain the milk; stir in a quarter of a pound of white sugar, and set it away to cool. Beat very light eight eggs, (omitting the whites of four,) and stir them gradually into the cream and milk when quite cold. Fill your cups with the mixture, (leaving the maccaroons at the bottom,) and set them in a Dutch oven or iron baking pan, which must be half full of boiling water. Heat the oven-lid first, by standing it up before a hot fire; then put it on, spreading coals over the top. Place sufficient coals under the oven, and bake the custards about ten minutes. When cold, heap beaten white of egg on the top of each. These custards are very fine.
FOOTNOTES:
- Or into nine; and roll it in that number of times.
- [[E]]
- Your pudding and dumpling cloths should be squares of coarse thick linen, hemmed, and with tape strings sewed to them. After using, they should be washed, dried, and ironed; and kept in one of the kitchen drawers, that they may be always ready when wanted.
- [[F]]
[SYLLABUB, OR WHIPT CREAM.]
Pare off very thin the yellow rind of four large lemons, and lay it in the bottom of a deep dish. Squeeze the juice of the lemons into a large bowl containing a pint of white wine, and sweeten it with half a pound of powdered loaf-sugar. Then, by degrees, mix in a quart of cream. Pour the whole into the dish in which you have laid the lemon-peel, and let the mixture stand untouched for three hours. Then beat it with rods to a stiff froth, (first taking out the lemon-peel,) and having put into each of your glasses a table-spoonful or more of fruit jelly, heap the syllabub upon it so as to stand up high at the top. This syllabub, if it can be kept in a cold place, may be made the day before you want to use it.