uart of milk, while boiling, the beaten yelks of six eggs.
Beat the whites of the eggs with three table-spoonsful of powdered white
sugar, if the custards are liked very sweet--if not, a less quantity
will answer. Stir in the whites of the eggs a minute after the yelks
have set, so as to be thick. Season the custard with essence of lemon or
rosewater--stir it till it becomes thick and lumpy, then turn it into
cups.

262. _Cream Custards._

Sweeten a pint of cream with powdered white sugar--set it on a few
coals. When hot, stir in white wine until it curdles--add rosewater or
essence of lemon to the taste, and turn it into cups. Another way of
making them, which is very nice, is to mix a pint of cream with one of
milk, five beaten eggs, a table-spoonful of flour, and three of sugar.
Add nutmeg to the taste, and bake the custards in cups or pie plates, in
a quick oven.

263. _Almond Custards._

Blanch and pound fine, with a table-spoonful of rosewater, four ounces
of almonds. Boil them four or five minutes in a quart of milk, with
sufficient white sugar to sweeten the milk. Take it from the fire, and
when lukewarm, stir in the beaten yelks of eight, and the whites of four
eggs. Set the whole on the fire, and stir it constantly until it
thickens--then take it up, stir it till partly cooled, and turn it into
cups. If you wish to have the custards cool quick, set the cups into a
pan of cold water--as fast as it gets warm, change it. Just before the
custards are to be eaten, beat the reserved whites of the eggs to a
froth, and cover the top of the custards with them.

264. _Apple Custards._

Take half a dozen tart mellow apples--pare and quarter them, and take
out the cores. Put them in a pan, with half a tea-cup of water--set them
on a few coals. When they begin to grow soft, turn them into a pudding
dish, sprinkle sugar on them. Beat eight eggs with rolled brown
sugar--mix them with three pints of milk, grate in half a nutmeg, and
turn the whole over the apples. Bake the custard between twenty and
thirty minutes.

265. _Directions for making Puddings._

A bag that is used for boiling puddings, should be made of thick cotton
cloth. Before the pudding is turned in, the bag should be dipped into
water, wrung out, and the inside of it floured. When the pudding is
turned in, tie the bag tight, leaving plenty of room for the pudding to
swell out in. Indian and flour puddings require a great deal of room.
Put th