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Classic
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page 308
stir it all the time until it becomes custard; then pour it into a pudding-dish
to get cold; whisk the whites until stiff and dry; have ready a pan of boiling
water, on the top of which place the whites; cover and place them where the
water will keep sufficiently hot to cause a steam to pass through and cook them;
place in a dish (suitable for the table) a layer of custard and white
alternately; on each layer of custard grate a little nutmeg with a teaspoonful
of wine; reserve a layer of white for the cover, over which grate nutmeg; then
send to table, and eat cold.
GERMAN CUSTARD.
Add to a pint of good, rich, boiled custard an ounce of sweet almonds, blanched,
roasted, and pounded to a paste, and half an ounce of pine-nuts or peanuts,
blanched, roasted and pounded; also a small quantity of candied citron cut into
the thinnest possible slips; cook the custard as usual, and set it on the ice
for some hours before using.
APPLE CUSTARD.
Pare, core and quarter a dozen large juicy pippins. Stew among them the yellow
peel of a large lemon grated very fine; and stew them till tender in a very
small portion of water. When done, mash them smooth with the back of a spoon
(you must have a pint and a half of the stewed apple); mix a half-cupful of
sugar with them, and set them away till cold. Beat six eggs very light, and stir
them gradually into a quart of rich milk, alternately with the stewed apple. Put
the mixture into cups, or into a deep dish, and bake it about twenty minutes.
Send it to table cold, with nutmeg grated over the top.
ALMOND CUSTARD. No. I.
Scald and blanch half a pound of shelled sweet almonds, and three ounces of
bitter almonds, throwing them, as you do them, into a large bowl of cold water.
Then pound them, one at a time, into a paste, adding a few drops of wine or
rose-water to them. Beat eight eggs very light, with two-thirds of a cup of
sugar, then mix altogether with a quart of rich milk, or part milk and part
cream; put the mixture into a sauce-pan and set it over the fire. Stir it one
way until it begins to thicken, but not till it curdles; remove from the fire,
and when it is cooled, put in a glass dish. Having reserved part of the whites
of the eggs, beat them to a stiff froth, season with three tablespoonfuls of
sugar, and a teaspoonful of lemon extract; spread over the top of the custard.
Serve cold.
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