into your cups, and if you would have it richly perfumed, put in a grain of ambergris.
To make Lemon Custard.
Beat the yolks of ten eggs, strain them, beat them with a pint of cream; sweeten the juice of two lemons, boil it with the peel of one; strain it; when cold, stir it to the cream and eggs till it nearly boils; or put it into a dish, grate over the rind of a lemon, and brown with a salamander.
To make Rice Custard.
Put a blade of mace and a quartered nutmeg into a quart of cream; boil it, then strain it, and add to it some whole rice boiled, and a little brandy; sweeten it, stir it over the fire till it thickens, and serve it up in cups or a dish: it may be eaten either hot or cold.
To make baked Custard
Boil a pint of cream with mace and cinnamon; when cold take four eggs, leaving out two of the whites, a little rose and orange flower water and sack, nutmeg and sugar to your palate; mix them well together, and bake them in china cups.
To make Orange Custard.
Take the juice of ten oranges, strain and sweeten them to your taste, dissolve your sugar in the juice over the fire; when cold, take six and twenty yolks of eggs, beat them well, and mingle them with a quart of cream; put the juice of ten oranges more in, and strain all together, stirring them all the time they are over the
