Page:New Peterson magazine 1859 Vol. XXXVI.pdf/78



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FRUIT SUPPER—SUMMER. Lemon Custard—Take a pint of white wine, belt a pound of double reﬁned sugar, the juice of two lemons, the out rind of one pared very thin, the inner rind of one boiled tender and rubbed through a sieve; let them boil ngood while, then take out the peel and a little of the liquor, set it to cool, and pour the rest into the dish you intend for it; beat four yolks

,; Bread Cheese Cake—Slice 0. small loaf as thin as possible, 3 pour on it a pint of boiling cream, and let it stand two hours; § then take eight eggs, hnlf a pound of butter, and a nutmeg, E grated; best them Well together, add half a pound of cnr~ rants, (well washed and then dried before the ﬂre,) and a Q spoonful of brandy; and bske them in raised crusts or petty

and two whites of eggs, mix them with your cool liquor;

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strain them into your dish, stir the whole well together; set i ComNut Custard—Ingredients: One quart of milk, six the mixture on a slow ﬁre. or boiling water to bake an nous- ‘ eggs, sugar to your taste, and rose brandy, or any ﬂavoring turd; when it is baked well enough grate the rind of a lemon you may prefer, with two cocon~nnts grated. Beet the yolk: all over the top. It may be served hot or cold. > and whites of the eggs separstely. l

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