Page:Art of Cookery 1774 edition.djvu/191

 TAKE half a pound of rice, boil it in a quart of water, with a little cinnamon. Let it boil till the water is all wasted; take great care it does not burn, then add three pints of milk, and the yolk of an egg beaten up. Keep it stirring, and when it boils take it up. Sweeten to your palate.

TAKE the juice of six oranges and six eggs well beaten, a pint of cream, a quarter of a pound of sugar, a little cinnamon and nutmeg. Mix all together, and keep stirring over a slow fire till it is thick, then put in a little piece of butter, and keep stirring till cold, and dish it up.

TAKE a penny loaf, cut it into thin slices, wet them with sack, lay them in the bottom of a dish: take a quart of cream, beat up six eggs, two spoonfuls of rose-water, a blade of mace, and some grated nutmeg. Sweeten to your taste. Put all this into a sauce-pan, and keep stirring all the time over a slow fire, for fear of curdling. When it begins to be thick, pour it into the dish over the bread. Let it stand till it is cold, and serve it up.

TAKE two quarts of gooseberries, set them on the fire in about a quart of water. When they begin to simmer, turn yellow and begin to plump, throw them into a cullender to drain the water out; then when the back of a spoon carefully squeeze the pulp, throw the sieve into a dish, make them pretty sweet, and let them stand till they are cold. In the mean time, take two quarts of new milk, and the yolks of four eggs beat up with a little grated nutmeg; stir it softly over a slow fire; when it begins to simmer, take it off, and by degrees stir it into the gooseberries. Let it stand till it is cold, and serve it up. If you make it with cream, you need not put any eggs in: and if it is not thick enough, it is only boiling more gooseberries. But that you must do as you think proper.