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Cream, Patissiere

Beat one ounce of fine flour very smoothly and gradually with three well-beaten eggs, and add, a little at a time, a pint of boiling milk, or cream and milk, or cream only. Sweeten it with some lumps of sugar which have been rubbed on fresh lemon-rind, and heat the mixture over the fire, stirring all the time, until it thickens; but it must not boil. This cream is used by the French instead of our cold custard, and is very good made as above, but an ounce and a half of crushed ratafias, or a little brandy, will improve it, and it may then be used for tartlets, cannelons, small vol-au-vents, etc. Sufficient for one pint and a half. Probable cost, 8d., made with milk.