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Of Custards, Jellies, Preserving, <Sfc.
goes to the oven. Either put iu currants or caraway
seeds, and bake it in a quick oven. Make it in two
cakes. They will take an hour and a half baking.
To make Buns. Take two pounds of Hour, a pint of ale
yeast, put a little sack in the yeast, and three eggs
beaten, knead all together with a little warm milk, nut-
meg, and salt, and lay it before the fire till it rises very
light, then knead in a pound of fresh butter, a pound of
rough caraway comfits, and bake them in a quick oven
in what shape you please, on floured paper.
OF CUSTARDS, JELLIES, PRESERVING, &c.
Plain Custards. Take a quart of new milk, sweeten
to your taste, grate in a little nutmeg, beat up eight
eggs, leave out half the whites, beat them up well, stir
them into the milk, and bake it in china basons, or put
them in a deep china dish ; have a kettle of water boil-
ing, set the cup in, let the water come above half way,
but do not let it boil too fast, for fear of its getting
in the cups. You may add a little rose-water.
Calf's Foot Jelly. Boil two calf’s feet in a gallon of
water till it comes to a quart, strain it, let it stand till
cold, skim off the fat, and take the jelly up clean. If
there is any settling in the bottom, leave it; put the jelly
in a saucepan, with a pint of mountain wdne, half a pound
of loaf sugar, the juice of four large lemons; beat up
six or eight whites of eggs with a whisk, then put them
in a saucepan, and stir all together till it boils. Let it
boil a few minutes. Have ready a large flannel bag,
ponr it in, it will run through quick, pour it in again till
it rnns clear, then have ready a large china bason, with
the lemon-peels cut as thin as possible, let the jelly run
into that bason, and the peels both give it a fine amber
colour, and also a flavour : with a clean silver spoon fill
:the glasses t
