American Cookery

page 31

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 quarter cream, sweetened to your taste, half a
nutmeg, and a little cinnamon--baked.

      A sick bed Custard.
Scald a quart of 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.

      Cramberries.
Stewed, strained and sweetened, put into paste No. 9, and baked gently.

Marmolade, 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, will be very good.

N. B. pastry pans, or saucers, must be buttered lightly before the paste is laid
on. If glass or China be used, have only a top crust, you can garnish with cut
paste, like a lemon pudding or serve on paste No. 7.

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