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Classic
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page 175
over a slow fire, keeping it stirring all the time till it boils. Let it boil
five or six minutes, pour it into the gallipots, paper them as you do the
currant jelly, and keep them for use. They will keep for two or three years, and
have the full flavour of rasberries.
A Custard.
Sweeten a quart of new milk to your taste; grate in a little nutmeg, beat up
eight eggs well (leaving out half the whites) stir them into the milk, and bake
them in china cups, or put them into a deep china dish. Have a kettle of water
boiling, set the cups in, let the water come about half way, but do not let it
boil too fast, for fear of its getting into the cups. You may add a little
rose-water, and French brandy.
Boiled Custards.
Put into a pint of cream two ounces of almonds, blanched and beaten very fine,
with rose or orange-flower water, or a little thickened, then sweeten it, and
stir in the eggs, and keep it stirring over the fire till it is as thick as you
would have it; then put to it a little orange-flower water, stir it well
together, and put it into china cups.
N. B.
You may make them without almonds.
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