2122. Almond Custards
Blanch and pound fine, with half a gill of rose water, six ounces of sweet and half an ounce of bitter almonds; boil a pint of milk, with a few coriander seeds, a little cinnamon, and some lemon-peel; sweeten it with two ounces and a half of sugar, rub the almonds through a fine sieve, with a pint of cream; strain the milk to the yolks of eight eggs, and the whites of three well beaten; stir it over a fire till it is of a good thickness, take it off the fire, and stir it till nearly cold, to prevent its curdling.
2123. Arrowroot Blancmange
A teacupful of arrowroot to a pint of milk; boil the milk with twelve sweet and six bitter almonds, blanched and beaten; sweeten with loaf sugar, and strain it; break the arrowroot with a little of the milk as smooth as possible; pour the boiling milk upon it by degrees, stir the while; put it back into the pan and boil a few minutes, still stirring: dip the shape in cold water before you put it in, and turn it out when cold.
2124. Red Currant Jelly
With three parts of fine ripe red currants mix one of white currants; put them into a clean preserving-pan, and stir them gently over a clear fire until the juice flows from them freely; then turn them in a fine hair sieve, and let them drain well, but without pressure. Pass the juice through a folded muslin, or a jelly bag; weigh it, and then boil it
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