To make a common CUSTARD.
TAKE a quart of good cream, set it over a
slow fire, with a little cinnamon, and four ounces
of sugar; when it has boiled take it off the fire;
beat the yolks of eight eggs, put to them a
spoonful of orange-flower water to prevent the
cream from cracking, stir them in by degrees as
your cream cools, put the pan over a very slow
fire, stir them carefully one way till it is al-
most boiling, then put it into cups, and serve
them up.