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Custard, Excellent

Put a pint of new milk, and half a pint of good cream into a saucepan, with a bay-leaf, the thin rind of a lemon, and two table-spoonfuls of sifted sugar. Simmer the liquid gently for twenty minutes. Then strain it, and add to it gradually the well-beaten yolks of five eggs. Pour the mixture from one jug to another for a minute or two. Then place it in one of the jugs in a saucepan of warm water. Put this on the fire, and stir the custard until it thickens. Pour it out; add a wine-glassful of brandy, and continue stirring until the custard is cold. Serve in glasses, and put a ratafia on the top of each custard. Time, altogether, three-quarters of an hour. Probable cost, 1s. 6d. Sufficient for nearly a quart of custard.