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Classic
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page 170
it the rind of a lemon, and when taken off the fire, add the juice and grated
rind of lemon. Strain this mixture and whisk it till it begins to thicken, then
pour it into the vessel you wish to mould it in, and set in a cool place, or on
ice, to harden.
LEMON CUSTARD
Boil a cup of water, and stir into it a tablespoonful of flour, or corn starch.
Beat the yolks of three eggs with a cup of brown sugar. Add the juice of a lemon
strained; beat it up with the yolks and sugar. Pour this in a paste, and bake
it. While the custard is baking, take the whites of the three eggs and beat them
up with a cup of pulverized sugar. Spread this icing on the baked custard, and
brown it slightly.
NICE BOILED CUSTARD
To every quart of milk, allow six eggs and a cup of white sugar. Set the milk to
boil; beat the whites of the eggs with a half cup of sugar, and drop into the
boiling milk for two minutes; then with a skimmer remove the boiled whites, and
put on a dish to cool. When the whites are taken off, stir into the milk the
yolks and sugar, previously well beaten up together. Add rose, lemon, or
peach-leaf flavoring. Run this through a sieve into the bowl you expect to serve
it in; then pile up the whites on the custard. The whites can be boiled without
beating them with sugar.
APPLE CUSTARD. A NICE DISH
Take a dozen apples, a large cupful of brown sugar, a teacupful of water, the
grated rind of a lemon, one pint of milk, four eggs, and two ounces of loaf
sugar.
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