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and then set it away to cool. When cold, stir into it eight beaten eggs, having left out the whites of four. Put the mixture into cups, set them in water and bake them. Color them when done, by holding over them a red-hot shovel. When cold, grate on sugar.

Lemon Custards are made in the same manner; substituting for the vanilla bean the grated rind of a large fresh lemon.

Cut into pieces half a pound of the best chocolate. Pour on it sufficient milk to prevent its burning, and let it boil ten minutes. After you remove it from the fire, have ready a pint of boiling milk or cream, and pour it on the chocolate. Beat together the yolks of eight eggs and the whites of two only, and stir them into the chocolate with two ounces, or more, of loaf-sugar. Put the mixture into cups, set them in an oven with water in it, and bake them. Beat the six remaining whites of eggs to a froth, adding a very little sugar, and heap some of the froth on each custard. You may lay on the top of each heap of froth one of the bonbons or confections called chocolate-nuts.

Take two ounces of roasted coffee and two ounces of raw coffee. Pound them together in a mortar, but do not grind them. Boil this coffee in a quart of rich milk. Let it get cold, and then strain it. Stir into it two ounces of powdered loaf-sugar, and two large spoonfuls of cream. Beat eight eggs, omitting the whites of four. Stir them