e, prepared in the same way.

_Boiled Custards._

Put a quart of new milk into a stew-pan, with the peel of a lemon cut
very thin, a little grated nutmeg, a bay or laurel-leaf, and a small
stick of cinnamon; set it over a quick fire, but be careful it does not
boil over: when it boils, set it beside the fire, and simmer ten
minutes; break the yelks of eight, and the whites of four eggs into a
basin; beat them well; then pour in the milk a little at a time,
stirring it as quick as possible to prevent the eggs curdling; set it on
the fire again, and stir it well with a wooden spoon; let it have just
one boil; pass it through a tamis, or fine sieve: when cold, add a
little brandy, or white wine, as may be most agreeable to the eater's
palate. Serve up in glasses, or cups.

Custards for baking are prepared as above, passed through a fine sieve;
put them into cups; grate a little nutmeg over each: bake them about 15
or 20 minutes.

TO DRESS SPRING FRUIT.

_Spring Fruit Soup._

Peel and well wash four dozen sticks of rhubarb; blanch it in water
three or four minutes; drain it on a sieve, and put it into a stew-pan,
with two onions sliced, a carrot, an ounce of lean ham, and a good bit
of butter; let it stew gently over a slow fire till tender; then put in
two quarts of good _consomme_, to which add two or three ounces of
bread-crumbs; boil about fifteen minutes; skim off all the fat; season
with salt and Cayenne pepper; pass it through a tamis, and serve up with
fried bread.

_Spring Fruit Pudding._

Clean as above three or four dozen sticks of rhubarb; put it in a
stew-pan, with the peel of a lemon, a bit of cinnamon, two cloves, and
as much moist sugar as will sweeten it; set it over a fire, and reduce
it to a marmalade; pass it through a hair-sieve; then add the peel of a
lemon, and half a nutmeg grated, a quarter of a pound of good butter,
and the yelks of four eggs and one white, and mix all well together;
line a pie-dish, that will just contain it, with good puff paste; put
the mixture in, and bake it half an hour.

_Spring Fruit--A Mock Gooseberry Sauce for Mackerel, &c._

Make a marmalade of three dozen sticks of rhubarb, sweetened with moist
sugar; pass it through a hair-sieve, and serve up in a sauce-boat.

_Spring Fruit Tart._

Prepare rhubarb as above: cut it into small pieces into a tart-dish;
sweeten with loaf-sugar pounded; cover it with a good short crust paste;
sift a little sugar ov