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Custard Pudding Mrs Jones

Take a pint of cream, and mix with it 6 eggs well
beat 2 spoonfulls of flour, half a Nutmeg grated a
little salt and sugar to your taste, butter a cloth, put
it in when the pott boils, boil it 1/2 an hour. Melt butter
for the sauce

Boiled Custards Do

Take a pint of Cream, and put into it 2 ounce Almonds
beaten very fine, with rose or orange flower water. or
a little cream, Let 'em boil till the Cream is a little
thick Then sweeten your eggs and keep it stiring
over the fire till it is as thick as you would have it
Then put it into a little Orange flower water Stir
it well together, and put it into China cups You
may make them without Almonds

Ratifea Pudding Do

Take a quart of cream boil it with 4 laurell leaves
then take them out, and break in half a pound of Naples
biscuits, half a pound of butter some sack, Nutmeg and
salt, take it off the fire cover it up when it is almost
cold, put in 2 ounce of Almonds blanch'd, and beaten
fine and the yolks of 5 eggs, mix all well together
and bake it in a Moderate Oven half an hour scrape
sugar on it as it goes into the Oven

To clear Sugar Do

Take 2 or 3 whites of eggs, and put them into a bason
of water, and with a very clean hand lather it as
you do soap, take nothing but the froth And when
your syrup boils with a ladle cover it with it. Do
this till your syrup is clear, making still more froth
and covering the syrup with it. It will make the
worst sugar as clear as any, and fit to preserve any
fruit