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Jelly Custard

Put a pint of new milk into a saucepan, sweeten and flavour according to taste, and when it is lukewarm, pour it over the yolks of six well-beaten fresh eggs. Stir the mixture over the fire until it is thick, but it must not boil; then add an ounce of dissolved isinglass. Wet half a dozen small moulds of different sizes in water, pour in the custard, and when firmly set turn out the moulds, arrange them prettily on a dish, and pour over them a syrup flavoured with lemon-peel, and coloured with two or three drops of cochineal. Time, half an hour to prepare. Probable cost, 1s. 10d. Sufficient for five or six persons.