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Classic
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page 182
COFFEE CUSTARD
Boil one quart of milk with five spoonfuls of white sugar. Beat four eggs
separately, throw the whites into the boiling milk for two minutes and dip them
out with a skimmer as soon as they are cooked. Beat the four yolks of the eggs
with half a cup of corn starch wet with a little cold milk; set it aside until
you can put into the hot milk a cup of hot strong coffee; then pour in the mixed
corn starch and eggs, give it a little boil and take it off. Last of all, place
the pure white boiled eggs on the rich brown custard, and you have a beautiful
and appetizing dessert. Serve with sponge cake. Some boil the coarsely ground
coffee in the milk first and then strain it, proceeding after that as in other
custards.
LEMON CHEESE-CAKES
Boil the peel of two lemons until tender, and pound them. Take half a pound of
sugar, the yolks of six eggs, and one-half pound of butter. Stir all well
together, and add the juice of the lemons last. Lay puff paste in your pans,
fill them half full of the mixture, and bake lightly.
ORANGE CHEESE-CAKES
Boil the peel of four oranges in two waters, to take out the bitter taste. When
tender, pound up with half a pound of sugar, one-quarter of a pound of butter,
and the yolks of six eggs. I make these confections to use up the yolks when I
have been using the whites of eggs for icing or white cake. Beat the mixture
well and add the juice of the oranges; if the oranges are large the
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