The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

before it gets to boiling, stir it a few moments, then turn it into your cups and grate nutmeg on them. 208. _Almond Custards._ Boil in a quart of milk, a couple of ounces each of sweet, and of bitter almonds, pounded fine. When it has boiled seven or eight minutes strain it on to the beaten yolks of eight eggs, and three table spoonsful of loaf sugar. Stir it several moments, then put it on a moderate fire, stir it without any cessation till scalding hot, then take it from the fire, and stir it constantly till nearly cold, then fill your glasses or cups. Just before they are to be eaten, beat the whites of the eggs, to a froth, and lay them on the top of the custards. A few grains of cochineal powder, or saffron in the beaten whites, makes them look handsomely. 209. _Cold Custard or Rennet Pudding._ Put a piece of calf's rennet three inches square, to a pint of wine, when it has stood seven or eight hours, it is fit for use. Whenever you wish to make your custard, put three table spoonsful of the wine, to a quart of milk, and four table spoonsful of powdered loaf sugar, flavor it with essence of lemon, or rosewater. Stir it twenty minutes, then dish it out, grate nutmeg over it. It should be eaten in the course of an hour after it is made, as it will soon curdle. 210. _Custard Pudding._ Stir a quart of milk very gradually into half a pint of flour, put in a little salt, seven beaten eggs, and a little nutmeg or essence of lemon, sweeten it to your taste, bake it three quarters of an hour. 211. _Boiled Bread Pudding._ Soak about three quarters of a pound of rusked bread, in milk, if you have not milk, water will do. When soft, squeeze out the water, mash it fine and put in a heaping table spoonful of flour, mixed with a tea cup of milk, put in three eggs, half a tea spoonful of salt. Mix