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Canary Cream

Put a pint of milk into a saucepan, with a little sugar, and the grated rind of half a lemon. When boiling, pour it upon the beaten yolks of three eggs. Return it to the stewpan, and stir it over a slow fire till the eggs thicken, and be very careful that it does not curdle. When cool, stir in a small glass of sherry or brandy to flavour it, and serve in custard glasses. Time, twenty minutes. Probable cost, 7d., exclusive of the wine. Sufficient for a dozen small glasses.