Richer Custard.
Boil a pint of milk with lemonpeel and cinnamon; mix a pint of cream, and the yelks of five eggs well beaten. When the milk tastes of the seasoning, sweeten it enough for the whole, pour it into the cream, stirring well, then give the custard a simmer till of proper thickness. Do not let it boil. Stir the whole time one way: season as above.
Almond Cream.
Beat four ounces of sweet almonds, and a few bitter, in a mortar, with a teaspoonful of water to prevent oiling, both having been blanched. Put the paste to a quart of cream, and add the juice of three lemons sweetened; beat it up with a whisk to a froth, which takes off on the shallow part of a sieve. Fill glasses with some of the liquor and the froth.
Brandy Cream.
Boil two dozen of almonds blanched, and pounded bitter almonds in a little milk. When cold, add it to the yelks of five eggs beaten well in a little cream; sweeten, and put to it two glasses of best brandy; and when well mixed, pour to it a quart of thin cream. Set it over the fire, but do not let it boil. Stir one way till it thickens, then pour into cups, or low glasses. When cold it will be ready. A ratafia drop may be put in each, if you choose it. If you wish it to keep, scald the cream previously.
Snow Cream.
Put to a quart of cream the whites of three eggs well beaten, four spoonfuls of sweet wine, sugar to your taste, and a bit of lemonpeel: whip it to a froth, remove the peel, and serve in a dish.
A pretty Supper dish.
Boil a teacupful of rice, having first washed it in milk, till tender: strain off the milk; lay the rice in little heaps on a dish; strew over them some finely powdered sugar and cinnamon, and put warm wine and a little butter into the dish.