Pudding our parson eats, the squire loves hare,
But whipped cream is my Buxoma’s fare,
While she loves whipped cream, capon ne’er shall be,
Nor hare, nor beef, nor pudding, food for me.
Gay.
Sweeten with pounded loaf sugar a quart of cream, and to it a lump of sugar which has been rubbed upon the peel of two fine lemons or little oranges; or flavor it with orange flower water, a little essence of roses, the juice of strawberries, or any other fruit. Whisk the cream well in a large pan, and as the froth rises, take it off, and lay it on a sieve placed over another pan, and return the cream which drains from the froth till all is whisked; then heap it upon a dish, or put it into glasses.
BOILED CUSTARDS.
And boiled custard, take its merit in brief,
Makes a noble dessert, where the dinner’s roast beef.
Boil a pint of milk with lemon-peel and cinnamon; mix a pint of cream, and the yolks of five eggs well beaten; when the milk tastes of the seasoning, sweeten enough for the whole; pour it into the cream, stirring it well; then give the custard a simmer till of a proper thickness. Do not let it boil; stir the whole time one way; then season with a large spoonful of peach-water, and two teaspoonfuls of brandy or a little ratafia. If you wish your custards extremely rich, put no milk, but a quart of cream.
ORANGE CUSTARDS.
With orange custards and the juicy pine,
On choicest melons and sweet grapes they dine.
Jonson.
Sweeten the strained juice of ten oranges with pounded loaf sugar, stir it over the fire till hot, take off the scum, and when nearly cold, add to it the beaten yolks of twelve eggs and a pint of cream; put it into a saucepan, and stir it over a slow fire till it thickens. Serve it in cups.
CUSTARDS OR CREAMS.
But nicer cates, her dainty’s boasted fare,
The jellied cream or custards, daintiest food,
Or cheesecake, or the cooling syllabub,
For Thyrses she prepares.
Dodsley.