GATHER small codlings, put them in a clean brass pan with spring water, lay vine leaves on them, and cover them with a cloth wrapped round the cover of the pan, to keep in the steam, when they grow softish peel off the skin, and put them in the same water with the vine leaves, hang them a great height over the fire to green, when you see them a fine green, take them out of the water, and put them in a deep dish with as much powder or loaf sugar as will sweeten them, make the lid of rich puff paste, and bake it; when it comes from the oven take off the lid, and cut it in little pieces like sippets, and stick them upward, pour over your codlings a good custard made thus:—Boil a pint of cream, with a stick of cinnamon, and sugar enough to make it a little sweet, let it stand till cold, then put in the yolks of four eggs well beaten, set it on the fire, and keep stirring it till it grows thick, but do not let it boil, left it curdle, then pour it into your pie, pare a little lemon thin, cut the peel like straws, and lay it on your codlings over the top.