Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

quart of milk in a milk-pan on the fire and take off as soon as it rises. While the milk is on the fire, mix well together in a bowl eight yolks of eggs with half a pound of sugar, and coffee to flavor; then turn the milk into the mixture, little by little, stirring the while; when the whole is thoroughly mixed, strain it. Put the mixture in cream-cups, place the cups in a pan of boiling water--enough water to half cover them; boil slowly for about ten minutes, put the pan and cups in a moderately-heated oven, and take off when done. It takes from ten to fifteen minutes to finish the cooking, according to the size of the cups. It is done when the whole is solidified except a little spot in the centre, which, by moving the cups, will shake somewhat. Serve cold. _With Burnt Sugar._--Put two ounces of sugar in a small tin pan, with a tablespoonful of water, set on the fire, and boil till burnt and of a light-brown color; take off, and put it in a stewpan with a pint of milk, four ounces of white sugar, a few drops of rose or orange-flower water; boil ten minutes, stirring occasionally; take from the fire, beat the yolks of two eggs, and one entire, put in the pan and mix the whole well, then strain, after which you put the mixture in small cream-pots for that purpose; place them in a hot but not boiling _bain-marie_, and as soon as it thickens take them out, dust them with fine white sugar, let cool; place them on ice for about fifteen minutes, and then it is ready to be served. _With Chocolate._--Put in a stewpan and on a moderate fire six ounces of chocolate, three tablespoonfuls of water, three ounces of white sugar, stir now and then with a wooden spoon till melted; then pour in it, little by little, a quart of good fresh milk; boil ten minutes, take from the fire, and mix in it one egg well beaten with the yolks