Dissolve the sugar in the wine, then pour in the milk, in a small stream, from a vessel, holding it up very high so as to cause the milk to froth. In the country it is best to milk into the bowl, the last of the milk which is taken from the cow is richer.
VANILLA CUP CUSTARDS.
308. Pound a vanilla bean in a mortar, and stir it into three pints of milk, eight well beaten eggs, and sugar to the taste.
Fill your cups, place them in a pan of hot water, set them in the oven, and as soon as a custard is formed take them out.
They are very nice if placed on the ice in warm weather an hour or two before they are served.
HASTY PUDDING, OR FARMER'S RICE.
309. Beat one egg very light, and add to it as much flour as it will moisten. Rub it through your hands until the flour is in fine dry lumps like bread crumbs.
Put on a quart of milk to boil, and when boiling, stir in as much of this flour as will make it very thick. Serve it with butter and sugar, and rich cream if you have it.
SPANISH FRITTERS.
310. Cut the soft part of bakers' bread in slices a quarter of an inch thick, and of any form you choose. Take a pint of milk or cream, three well beaten eggs, half a tea spoonful of nutmeg and cinnamon mixed, three drops of the essence of lemon, and sugar to the taste, stir all well together and pour over the pieces of bread. When they have absorbed as much of the milk as they will, take them out before they get too soft, and fry them of a nice light brown on both sides.