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Classic
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page 52
water till it is well soaked; then press out the water, and wash the bread; add
some powdered ginger, nutmeg grated, and a little salt; some rose water or sack,
Lisbon sugar and currants; mix them well together, and lay it in a pan well
buttered on the sides; when it is well flatted with a spoon, lay some pieces of
butter on the top; bake it in a gentle oven, and serve it hot. You may turn it
out of the pan when it is cold, and it will eat like a fine cheese-cake.
CUSTARDS.
1. One pint cream sweetened to your taste, warmed hot; stir in sweet wine, till
curdled, grate in cinnamon and nutmeg.
2. Sweeten a quart of milk, add nutmeg, wine, brandy, rose-water and six eggs;
bake in tea cups or dishes or boil in water, taking care that it don't boil into
the cups.
3. Put a stick of cinnamon to one quart of milk, boil well, add six eggs, two
spoons of rose-water -- bake.
4. Boiled Custard -- One pint of cream, two ounces of almonds, two spoons of
rose-water, or orange flower water, some mace; boil thick, then stir in
sweetening, and lade off into china cups, and serve up.
Rice Custard.
Boil a little mace, a quartered nutmeg in a quart of cream, add rice (well
boiled) while boiling sweeten 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 quart cream,
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