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Classic
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page 147
fill the custard cups--put on the covers, and set them in a Dutch oven with
water, but not enough to risk its boiling into the cups; do not put on the top
of the oven. When the water has boiled ten or fifteen minutes, take out a cup,
and if the custard be the consistence of jelly, it is sufficiently done; serve
them in the cups with the covers on, and a tea-spoon on the dish between each
cup--grate nutmeg on the tops when cold.
TO MAKE A TRIFLE.
PUT slices of Savoy cake or Naples biscuit at the bottom of a deep dish; wet it
with white wine, and fill the dish nearly to the top with rich boiled custard;
season half a pint of cream with white wine and sugar; whip it to a froth--as it
rises, take it lightly off, and lay it on the custard; pile it up high and
tastily--decorate it with preserves of any kind, cut so thin as not to bear the
froth down by its weight.
RICE BLANC MANGE.
BOIL a tea-cup full of rice in a very small quantity of water, till it is near
bursting--then add half a pint of milk, boil it to a mush, stirring all the
time; season it with sugar, wine, and nutmeg; dip the mould in water, and fill
it; when cold, turn it in a dish, and surround it with boiled custard seasoned,
or syllabub--garnish it with marmalade.
FLOATING ISLAND.
HAVE the bowl nearly full of syllabub, made with milk, white wine, and sugar;
beat the whites of six
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