The thorough good cook

Beat the yolks of eight eggs, as well as if for a cake, till they are like strong cream. With this mix gradually a pint of boiling water, and the grated rind and juice of two lemons. Sweeten to taste, and stir it one way over the fire till it thickens, but do not let it boil. Add a little wine and brandy when the custard is almost ready. Stir till cool. Serve in cups ; to be eaten cold. 46. Derbyshire Pudding. Take a pint of milk and two tablespoonfuls of flour ; mix by degrees, boil till thick, and set by till cold ; then add three ounces of butter, beaten to a cream, a quarter of a pound of fine sugar, a little salt, the rind of a lemon grated, the yolks of five and whites of three eggs ; mix thoroughly, put a paste round the dish, and bake in a quick oven. This pudding is very good cold. 47. Devonshire White-Pot. Take a pint of cream and strain four eggs into it ; add a little salt and a little sliced nutmeg, and season with sugar till somewhat sweet ; then take fine bread sliced very thin, and put it into a dish. The cream and the eggs being put to it, add a handful of raisins of the sun that have been boiled, and a little sweet butter ; so bake it. 48. Dnke of Cumberland's Pudding. Mix, in equal proportions, grated bread, shredded suet, chopped apples, loaf-sugar, and cleaned currants, with six eggs well beaten. Season with the zest of a lemon, half a nutmeg, a little salt, and two ounces of candied citron, lemon and orange-peel. Mix the ingredients thoroughly, and when they have stood for an hour to amalgamate, put the whole into a buttered mould. Tie several folds of a floured cloth over it, and boil for two hours and a half. 49. Dutch Pudding. Boil a pint and a half of milk, slice six ounces of bread, pour the milk over, cover it close, and when almost cold, beat it fine ; add four ounces of butter, five eggs, a quarter of a pound of loaf-sugar, and a little nutmeg. 50. Fig Tart. Slice some good figs, and put to them as much milk as will just cover them ; cover with a plate and set them in a moderate oven to stew a little ; stir in a small piece of butter, and sugar to taste; lino a soup plate or patty-pans with puff-paste; finish the tarts in the same way as mince pies (p. 427). A few sharp apples or a little lemon-juice would, in my opinion, be an improvement. 51. Floating Island. First, make a nice custard and pour it into a trifle dish ; then, for the foundation of the " island," place a circular layer of sponge cake (you can get the flat circular sponge cakes at any of Fuller's confectionery shops all ready) ; on the sponge cake place a layer of calves'-feet jelly ; next a layer of plum cake, and so on, alternate cake and jelly, diminishing the circular slices in size pyramidically as they ascend ; cover with a good whipped cream ; then powder this trifle with pink cocoa-nut shreds ; and to give a sheen to the pyramid, throw on at the last moment — not the old-fashioned hundreds and thousands of my childhood, but some dozens of tiny little gold and silver globules, which are also procurable at Fuller's various establishments. 52. French Paste.