CUSTARDS, CREAMS AND DESSERTS. 347
nately ; on each layer of custard grate a little nutmeg with a teaspoon- f ul 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 al- monds, 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 piiH 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. 1.
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, add- ing 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 together with a quart of rich milk, or part milk and part cream; put the mixture into a saucepan 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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