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Custard No 2

(Confectionary.) - (The Lady's Own Cookery Book)

Take one pint of cream, boil in it a few laurel-leaves, a stick of

cinnamon, and the rind of a lemon; when nearly cold, add the yolks of

seven eggs, well beaten, and six ounces of lump sugar; let it nearly

boil; keep stirring it all the while, and till nearly cold, and add a

little brandy.

Other Recipes

Apple Custard No 2

Pare, core and quarter half a dozen fine, large cooking apples, put them

in a double boiler with the grated rind of half a large lemon, cook

until tender, and press through a sieve; there must be three-quarters of

a pint of the puree. Add an ounce and a half of granulated sugar and set

it away to get cold. Then beat three eggs very light and stir gradually

into a pint of rich milk alternately with the apple puree, add a little

cinnamon, pour it into a pudding dish and bake about twenty minutes.

Serve cold with a little cinnamon and sugar sifted over it.

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