Custards
1. One pint cream sweetened to your taste, warmed hot; stir in sweet
wine, till curdled, grate in cinnamon and nutmeg.
2. Sweeten a quart of milk, add nutmeg, wine, brandy, rose-water and
six eggs; bake in tea cups or dishes, or boil in water, taking care
that it don't boil into the cups.
3. Put a stick of cinnamon to one quart of milk, boil well, add six
eggs, two spoons of rose-water--bake.
4. _Boiled Custard_--one pint of cream, two ounces of almonds, two
spoons of rose-water, or orange flower water, some mace; boil thick,
then stir in sweetening, and lade off into china cups, and serve up.
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