The Art of Cookery Made Easy and Refined

whisked up to a solid froth. Then take eight table spoonfuls of sifted sugar, five spoonfuls of fine flour, a small quantity of grated lemon peel and pounded cinnamon, and mix all the ingredients. Rub the inside of a mould with fresh butter, fill it with the mixture, and bake it of a light colour. _Almond Custards._ ADD to a pint and a half of cream a small stick of cinnamon, a blade of mace, a bit of lemon peel, some nutmeg, and sugar to the palate. Boil the ingredients together ten minutes, and strain it; then blanch and pound (quite fine) three ounces of jordan and eight single bitter almonds; after which rub through a hair sieve, add the fine pulp to the cream, likewise a little syrup of roses, and the yolks of six eggs beat up, and put the mixture into small cups; or it may be baked in a dish with a rim of puff paste round it. N. B. Plain custards may be made in the same manner, but instead of almonds add a little orange flower water. _Rhubarb Tart._ TAKE slips of green rhubarb, wash it, and cut it into small pieces the bigness of young gooseberries; put them into a dish, sweeten with sifted sugar, add the juice of a lemon, cover it with puff paste, and bake it. Serve it up either plain or with cream, the same as for an apple pie. _Orange Pudding._ PEEL four seville oranges thin, boil them till tender, rub them through a hair sieve, and preserve the fine pulp. Take a pound of naples biscuits, a little grated nutmeg, two ounces of fresh butter, and pour over them a quart of boiling milk or cream in which a stick of cinnamon has been boiled. When the ingredients are cold mix with them the pulp and eight eggs well beaten, sweeten to the palate, and (if approved) add half a gill of brandy. Edge a dish with puff paste, put in the mixture, garnish the top with strings of paste as for tartlets, and bake it in