Take a large oval dish and sheet it with the best puff paste; cut it round the sides to make leaves, and fill it three-parts full with good preserved fruit. On the fruit put some device in cut paste, such as a large star, a sprig of flowers, or a tree.
133.—Nelson Cake or Eccles Cake.
Take 2 lbs. of puff paste, roll out half of it, spread 1½ lb. of clean currants and ½ lb. of raw sugar upon it with a little spice, and dash a little water on the sugar and currants to make them unite; then roll out the remainder of the paste and lay it on the top. Ice it well with whites of eggs and sugar. Bake on a square tin in a good oven.
134.—To make a Custard.
Boil 1 pint of milk with a bit of cinnamon and a little fresh lemon-peel, then mix in a pint of cream and the yolks of 7 eggs well beaten. Sweeten to taste and let the whole simmer until of a proper thickness. It must not be allowed to boil. Stir it one way the whole time with a small whisk, until quite smooth, then stir in a glass of brandy.
135.—Common Custard.
Beat up 3 eggs, add 1 gill of cream or new milk and a little sugar. Put a dust of cinnamon on each before putting in the oven.