2 §Q The Art of Cookery^ 
To make fairy butter . 
TAKE the yolks of two hard eggs, and beat them in a 
marble mortar, with a large fpoonful of orange-flower water, 
and two tea fpoonfuls of fine fugar beat to powder, beat this 
all together till it is a fine pafte, then mix it up with about as 
much frefii butter out of the churn, and force it through a fine 
llrainer full of little holes into a plate. This is a pretty thing 
to fet off a table at fupper. 
To make almond cufards . 
TAKE a pint of cream, blanch and beat a quarter of a pound 
of almonds fine, with two fpoonfuls of rofe-water. Sweeten it 
to your palate; beat up the yolks of four eggs, fiir all together 
one way over the fire till it is thick, then pour it out Into cups* 
jpr you may bake it in little china cups. 
To make baked cufards « 
ONE pint of cream boiled with mace and cinnamon 3 when 
cold take four eggs, two whites left out, a little rofe and orange- 
flower water and fack, nutmeg and fugar to your palate 3 mix 
|hem well together^ and bake them in china cups. 
To make plain cuf ards. 
TAKE a quart of new milk, fweeten it to your tafte, grate in 
a little nutmeg, beat up eight eggs, leave out half the whites* 
teat them up vy^ll, ftir them into the milk, and bake it in 
china hafons, or put them in a deep china difli 3 have a kettle of 
water boiling, fet the cup in, let the water come above half 
way, but don't let it boil too faft for fear of its getting into the 
cups* You may add a little roft-water. 
To make orange butter . 
TAKE the yolks of ten eggs beat very well, half a pint of 
Rhenifh, fik ounces of fugar, and the juice of three fweefc 
oranges 3 fet them over a gentle fire, ftirririg them one way dll 
|t is thick. When you take it off, ftir in a piece of butter as 
bis? as a large walnut. 
