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Classic
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page 102
Cherry Toast.
Stone and stew a quart of ripe cherries, sweeten them, place some slices of
buttered toast in a deep dish, and put the stewed cherries over them. A little
powdered cinnamon or grated nutmeg may be put on the toast.
Apple Custard.
Lay a crust in your pie plates, slice apples thin and half fill the plates, pour
over a custard made of four eggs to a quart of milk, sweeten and season it; bake
it slowly.
Custard baked in Cups.
Beat up five eggs with two heaped spoonsful of sugar, mix these with a quart of
rich milk and a little nutmeg; fill the cups, pour water in the bottom of a
dutch-oven or dripping-pan, and set them in and bake them till thick.
Boiled Custard.
Put on to boil a quart of new milk; have ready a dozen peach kernels, scalded,
peeled, and rubbed fine with a bottle; beat five or six eggs, with some sugar,
and when the milk boils stir them in with the kernels; keep stirring till it
thickens, but do not let it boil, or it will curdle; then take it off the fire,
pour it in a pitcher, and continue to stir till it is nearly cold, when pour it
into your cups, and grate nutmeg over the top of each. If you wish to have it
flavored with lemon, boil some peel with the milk. This custard may be put in a
glass bowl, and an island on the top.
Cold Custard.
Sweeten half a gallon of milk, put into it a table-spoonful of rennet wine, and
let it stand in a warm
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