To Cure Corns.—The cause of corns, and likewise the torture they occasion, is simply friction; and to lessen the friction, you have only to use your toe as you do in like circumstances a coach-wheel—lubricate it with some oily substance. The best and cleanest thing to use is a little sweet oil, rubbed on the affected part (after the corn is carefully pared) with the tip of the finger, which should be done on getting up in the morning, and just before stepping into bed at night. In a few days the pain will diminish, and in a few days more it will cease, when the nightly application may be discontinued.
For Cure of Ringworm.—Take of subcarbonate of soda one drachm, which dissolve in half a pint of vinegar. Wash the head every morning with soft soap, and apply the lotion night and morning. One teaspoonful of sulphur and treacle should also be given occasionally night and morning.
CUSTARDS, CREAMS, JELLIES, AND BLANC MANGE.
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Custard is always eaten cold, and either poured over fruit tarts, or served up separately in custard-cups, in each of which a macaroon steeped in wine, and laid at the bottom, will be found a good addition. The flavoring may likewise be altered according to taste, by using a different kind of essence, the name of which it then acquires; as of lemon, orange, marashino, vanilla, &c. It is almost needless to say that cream or a portion of it will make it richer than mere milk. It should be recollected that in custard, when made as cream, and eaten as usually called "raw," the whites of the eggs are never all used; but they may be devoted to many other purposes. The French mode of making it is, to measure the number of cups which are to be filled, and use nearly that quantity of milk or cream, simmering it upon the fire until beginning to boil, then adding about half an ounce of powdered sugar to each cup, with lemon-peel, bay-leaves, or almond-powder; then take the yolk of an egg to each small cup, beat them up with the milk, fill the cups, place in a vase of boiling water until the custards become firm.
Custard Cream.—Boil half a pint of new milk with a piece of lemon-peel, not very large, a stick of cinnamon, and eight lumps of white sugar. Should cream be employed instead of milk, there will be no occasion to strain it. Beat the yolks, say of four eggs; strain the milk through coarse muslin, or a hair-sieve; then mix the eggs and milk very gradually together, and simmer it gently on the fire, stirring it until it thickens, but removing it the moment it begins to boil, or it will curdle. A cheap and excellent sort is made by boiling three pints of new milk with a bit of lemon-peel, a bit of cinnamon, two or three bay-leaves, and sweetening it. Meanwhile, rub down smooth a large spoonful of rice-flour into a cup of cold milk, and mix with it four yolks of eggs well beaten. Take a basin of the boiling milk, mix it with the cold, and pour that to the boiling, stirring it one way till it begins to thicken, and is just going to boil up; then pour it into a pan and stir it some time.
For rich Custard.—Boil a pint of milk with lemon-peel and cinnamon; mix a pint of cream and the yolks of eight eggs, well beaten; when the milk tastes of the seasoning, strain it and sweeten it 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. Or:—Boil a pint of cream with some mace, cinnamon, and a little lemon-peel; strain it, and when cold add to it the yolks of four and the whites of two eggs, a little orange-flower water, and sugar to your taste. A little nutmeg and two spoonfuls of sweet wine may be added, if approved. Mix well, and bake in cups.
Rice Custards.—Sweeten a pint of milk with loaf-sugar, boil it with a stick of cinnamon, stir in sifted ground rice till quite thick. Take it off the fire; add the whites of three eggs well beaten; stir it again over the fire for two or three minutes, then put it into cups that have lain in cold water; do not wipe them. When cold, turn them out, and put them into the dish in which they are to be served; pour round them a custard made of the yolks of the eggs and a little more than half a pint of milk. Put on the top a little red currant jelly, or raspberry jam. A pretty supper dish.