American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables

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. _Rice Custard_. Boil a little mace, a quartered nutmeg in a quart of cream, add rice (well boiled) while boiling sweeten and flavor with orange or rose water, putting into cups or dishes, when cooled, set to serve up. _A Rich Custard_. Four eggs beat and put to one quart cream, sweetened to your taste, half a nutmeg, and a little cinnamon--baked. _A Sick Bed Custard_. Scald a quart milk, sweeten and salt a little, whip 3 eggs and stir in, bake on coals in a pewter vessel. TARTS. _Apple Tarts_. Stew and strain the apples, add cinnamon, rose-water, wine and sugar to your taste, lay in paste, royal, squeeze thereon orange juice---bake gently. _Cranberries_. Stewed, strained and sweetened, put into paste No. 9, and baked gently. _Marmalade_, laid into paste No. 1, baked gently. _Apricots_, must be neither pared, cut or stoned, but put in whole, and sugar sifted over them, as above. _Orange or Lemon Tart_. Take 6 large lemons, rub them well in salt, put them into salt and water and let rest 2 days, change them daily in fresh water, 14 days, then cut slices and mince as fine as you can and boil them 2 or 3 hours till tender, then take 6 pippins, pare, quarter and core them, boil in 1 pint fair water till the pippins break, then put the half of the pippins, with all the liquor to the orange or lemon, and add one pound sugar, boil all together one quarter of an hour, put into a gallipot and squeeze thereto a fresh orange, one spoon of which, with a spoon of the pulp of the pippin, laid into a thin royal paste, laid into small shallow pans or saucers, brushed with melted butter, and some superfine sugar sifted thereon, with a gentle baking,