fill the custard cups—put on the covers, and set them in a Dutch oven with water, but not enough to risk its boiling into the cups; do not put on the top of the oven. When the water has boiled ten or fifteen minutes, take out a cup, and if the custard be the consistence of jelly, it is sufficiently done; serve them in the cups with the covers on, and a tea-spoon on the dish between each cup—grate nutmeg on the tops when cold.
TO MAKE A TRIFLE.
Put slices of Savoy cake or Naples biscuit at the bottom of a deep dish; wet it with white wine, and fill the dish nearly to the top with rich boiled custard; season half a pint of cream with white wine and sugar; whip it to a froth—as it rises, take it lightly off, and lay it on the custard; pile it up high and tastily—decorate it with preserves of any kind, cut so thin as not to bear the froth down by its weight.
RICE BLANC MANGE.
Boil a tea-cup full of rice in a very small quantity of water, till it is near bursting—then add half a pint of milk, boil it to a mush, stirring all the time; season it with sugar, wine, and nutmeg; dip the mould in water, and fill it; when cold, turn it in a dish, and surround it with boiled custard seasoned, or syllabub—garnish it with marmalade.
FLOATING ISLAND.
Have the bowl nearly full of syllabub, made with milk, white wine, and sugar; beat the whites of six
