Margaret Brown's French Cookery Book

almonds, blanch them. When the cake is done stick these almonds all over it. Pour 1/2 pint sherry wine all over it. Cover it up and set it away till time to serve. Take 1 quart of milk, boil it, 7 yolks of eggs; mix with sugar to taste essence of lemon or vanilla. When the milk boils pour it on the eggs. Pour it in a saucepan and just let it come almost to a boil, so as to thicken it. Take it off the fire and set in an ice-box to let it get cold. Beat the whites of eggs to a stiff froth; put in it while beating a little apple, raspberry, or currant jelly, or any kind of preserve. When ready to serve pour the custard on the cake and put the icing all over the custard. No. 90. VERMICELLI PUDDING. Boil 1 pint of milk with lemon peel and cinnamon, sweeten with loaf sugar, strain through a sieve, adding 1/4 pound of vermicelli; boil 10 minutes, put in the yolks of 5 eggs and the whites of 3 eggs. Mix well together and steam 1-1/4 hours. Bake 1/2 hour. No. 91. BOILED CUSTARDS. Put 1 quart of new milk in a stewpan, with the peel of a lemon cut very thin, a little grated nutmeg, a bay or laurel leaf, small stick of cinnamon. Set over a quick fire. Don't let it boil over. When boiled set off on one side of stove. Let simmer 10 minutes. Break the yolks of 8 eggs and the whites of 4 eggs in a basin; beat them well; then pour in the milk, a little at a time, stirring as quickly as possible so the eggs will not curdle. Set on the fire again, stirring it. Let boil up once; pass it through a fine sieve. When cold add brandy or white wine. Serve up in glasses or cups. Custards for baking have a little nutmeg grated over them. Bake 15 or 20 minutes. No. 92. ROMAN PUNCH. Make 2 quarts of lemonade, rich with the pure juice