ther till
about four or five inches high; make a rim of York drops or drageas of
gum paste, likewise a handful of sugar or ratafia, and set it over the
basket; line the inside with wafer-paper, and a short time before it is
wanted, fill it with a mixture the same as for trifle, and upon that
plenty of good whip.

_Baked Custard._--(No. 52.)

Boil in a pint of milk, a few coriander seeds, a little cinnamon and
lemon-peel; sweeten with four ounces of loaf sugar, and mix with it a
pint of cold milk; beat well eight eggs for ten minutes, and add the
other ingredients; pour it from one pan into another six or eight times,
strain it through a sieve, and let it stand some time; skim off the
froth from the top, fill it in earthen cups, and bake them immediately
in a hot oven, give them a good colour; about ten minutes will do them.

_Boiled Custard._--(No. 53.)

Boil in a pint of milk, five minutes, lemon-peel, corianders, and
cinnamon, a small quantity of each, half a dozen of bitter almonds,
blanched and pounded, and four ounces of loaf sugar: mix it with a pint
of cream, the yelks of ten eggs, and the whites of six, well beaten;
pass it through a hair-sieve, stir it with a whisk over a slow fire till
it begins to thicken, remove it from the fire, and continue to stir it
till nearly cold; add two table-spoonfuls of brandy, fill the cups or
glasses, and grate nutmeg over.

_Almond Custards._--(No. 54.)

Blanch and pound fine, with half a gill of rose water, six ounces of
sweet, and half an ounce of bitter almonds; boil a pint of milk as No.
52; sweeten it with two ounces and a half of sugar; rub the almonds
through a fine sieve, with a pint of cream; strain the milk to the yelks
of eight eggs, and the whites of three well-beaten; stir it over a fire
till it is of a good thickness; take it off the fire, and stir it till
nearly cold, to prevent its curdling.

N.B. The above may be baked in cups, or in a dish, with a rim of puff
paste put round.

_Twelfth Cake._--(No. 55.)

Two pounds of sifted flour, two pounds of sifted loaf sugar, two pounds
of butter, eighteen eggs, four pounds of currants, one half pound of
almonds blanched and chopped, one half pound of citron, one pound of
candied orange and lemon-peel cut into thin slices, a large nutmeg
grated, half an ounce of ground allspice; ground cinnamon, mace, ginger,
and corianders, a quarter of an ounce of each, and a gill of brandy.

Put the butter into a s