r and sweet almonds one ounce each, a little ratafia and
orange-flower water; sweeten to your taste. The cream must be quite cold
before the eggs are added. When mixed, it must just be made to boil, and
then fill your cups.

_Custard._ No. 2.

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.

_Custard._ No. 3.

A quart of cream, and the yolks of nine eggs, sugared to your taste; if
eggs are scarce, take seven and three whites; it must not quite boil, or
it will curdle; keep it stirred all the time over a slow fire. When it
is nearly cold, add three table-spoonfuls of ratafia; stir till cold,
otherwise it will turn. It is best without any white of eggs.

_Custard._ No. 4.

Take a pint of cream; blanch a few sweet almonds, and beat them fine;
sweeten to your palate. Beat up the yolks of five eggs, stir all
together, one way, over the fire, till it is thick. Add laurel-leaves,
bitter almonds, or ratafia, to give it a flavour; then put it into cups.

_Custard._ No. 5.

Make some rice, nicely boiled, into a good wall round your trifle dish;
strew the rice over with pink comfits; then pour good custard into the
rice frame, and stripe it across with pink and blue comfits alternately.

_Almond Custard._

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; sweeten
it with two ounces and a half of sugar; rub the almonds through a sieve,
with a pint of cream; strain the milk to the yolks of eight eggs, well
beaten--three whites if thought necessary--stir it over a fire till of a
good thickness; when off the fire, stir it till nearly cold to prevent
its curdling.

_To bottle Damsons._

Take ripe fruit; wipe them dry, and pick off the stalks; fill your
bottles with them. The bottles must be very clean and dry. Put the corks
lightly into them, to keep out the steam when simmering: then set them
up to the necks in cold water, and let them simmer a quarter of an hour,
but not boil, or the fruit will crack. Take them out, and let them stand
all night. Next day, cork them tight, rosin the corks, and keep them in
a dry place.

_Damsons, to dry._

Pick out the finest damsons, and wipe them