259. To make SAGOO CUSTARDS.

Take two ounces of sagoo, wash it in a little water, set it on to cree in a pint of milk, and let it cree till it be tender, when it is cold put to it three jills of cream, boil it altogether with a blade or two of mace, or a stick of cinnamon; take six eggs, leave out the strains, beat them very well, mix a little of your cream amongst your eggs, then mix altogether, keep stirring it as you put it in, so set it over a slow fire, and stir it about whilst it be the thickness of a good cream; you must not let it boil; when you take it off the fire put in a tea cupfull of brandy, and sweeten it to your taste, then put it into pots or glasses for use.  You may have half the quantity if you please.

260. To make ALMOND CUSTARDS.

Boil two quarts of sweet cream with a stick of cinnamon; take eight eggs, leaving out all the whites but two, beat them very well; take six ounces of Jordan almonds, blanch and beat them with a little rose-water, so give them a boil in your cream; put in half a pound of powder sugar, and a little of your cream amongst your eggs, mix altogether, and set them over a slow fire, stir it all the time whilst it be as thick as cream, but don’t let it boil; when you take it off put in a little brandy to your taste, so put it into your cups for use.

You may make rice-custard the same way.

261. To make a SACK POSSET.

Take a quart of cream, boil it with two or three blades of mace, and grate in a long bisket; take eight eggs, leave out half the whites, beat them very well, and a pint of gooseberry wine, make it hot, so mix it well with your eggs, set it over a slow fire, and stir it about whilst it be as thick as custard; set a dish that is deep over a stove, put in your sack and eggs, when your cream is boiling hot, put it to your sack by degrees, and stir it all the time it stands over your stove, whilst it be thoroughly hot, but don’t let it boil; you must make it about half an hour before you want it; set it upon a hot harth, and then it will be as thick as custard; make a little froth of cream, to lay over the posset; when you dish it up sweeten it to your taste; you may make it without bisket if you please, and don’t lay on your froth till you serve it up.

262. To make a LEMON POSSET.

Take a pint of good thick cream, grate into it the outermost skin of two lemons, and squeeze the juice into a jack of white wine, and sweeten it to your taste; take the whites of two eggs without the strains, beat them to a froth, so whisk them altogether in a stone bowl for half an hour, then put them into glasses for use.

263. To make whipt SILLABUBS.

Take two porringers of cream and one of white wine, grate in the skin of a lemon, take the whites of three eggs, sweeten it to your taste, then whip it with a whisk, take off the froth as it rises, and put it into your sillabub-glasses or pots, whether you have, then they are fit for use.