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58 DOMESTIC COOKERY AND

Custards baked in Cups.

Beat up five eggs with two heaped spoonsful of sugar,
mix these with a quart of rich milk and a little nutmeg,
fill the cups, pour water in the bottom of the dutch-
oven or dripping-pan, and set them in.

Custard Bread and Butter Pudding.

Fill a pan with slices of buttered bread, with raisins,
and grated nutmeg and sugar over each slice, beat six
eggs with a tea-cup of sugar, add two quarts of rich
milk, and pour it over the bread and butter; bake it in
a stove or oven.

Boiled Custards.

Put on to boil a quart of new milk; have ready a
dozen peach kernels, scalded, peeled, and rubbed fine
with a bottle; beat five or six eggs, with some sugar,
and when the milk boils stir them in ith the kernels;
keep stirring till it thickens, but do not let it boil, or it
will curdle; then take it off the fire, pour it in a pitcher,
and continue to stir till it is nearly cold, when pour it
into your cups, and grate nutmeg over the top of each.
If you wish to have it flavored with lemon, boil some
peel with the milk.

Cold Custard.

Sweeten half a gallon of milk, put into it a table-
spoonful of rennet wine, and let it stand in a warm
place till it begins to come, when it schould be set in
cold water till dinner time; just as you take it to table,
pour some cream on it, and grate nutmeg over the top.

Rennet Wine for Cold Custards or Curds.

Rub the salt from a nicely dried rennet, and cut it up;
put it in a bottle, and fill it up with good wine; if care