Directions for Cookery, in its Various Branches

half filled with boiling water. When cold, grate loaf-sugar over them. CHOCOLATE CUSTARD. Scrape fine a quarter of a pound of the best chocolate, and pour on it a tea-cup of boiling water. Cover it, and let it stand by the fire till it has dissolved, stirring it twice. Beat eight eggs very light, omitting the whites of two. Stir them by degrees into a quart of cream or rich milk, alternately with the melted chocolate, and three table-spoonfuls of powdered white sugar. Pat the mixture into cups, and bake it about ten minutes. Send them to table cold, with sweetened cream, or white of egg beaten to a stiff froth, and heaped on the top of each custard. MACCAROON CUSTARDS. These must he made in china custard cups. Put a maccaroon in the bottom of each cup, and pour on it a table-spoonful of white wine. Mix together a pint of cream, and a pint of milk; and boil them with a large stick of cinnamon broken up, and a small bunch of peach leaves or a handful of broken bitter almonds. Then strain the milk; stir in a quarter of a pound of white sugar, and set it away to cool. Beat very light eight eggs, (omitting the whites of four,) and stir them gradually into the cream and milk when quite cold. Fill your cups with the mixture, (leaving the maccaroons at the bottom,) and set them in a Dutch oven or iron baking pan, which must be half full of boiling water. Heat the oven-lid first, by standing it up before a hot fire; then put it on, spreading coals over the top. Place sufficient coals under the oven, and bake the custards about ten minutes. When cold, heap beaten white of egg on the top of each. These custards are very fine. SYLLABUB, OR WHIPT CREAM. Pare off very thin the yellow rind of four large lemons, And lay it in the bottom of a deep dish. Squeeze the juice of the lemons into a large bowl containing a pint of white wine, and sweeten