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Lemon Custard, or Creams Without Eggs

Strain the juice of two lemons upon two ounces of powdered loaf sugar. Soak the thin rinds of the lemons in a pint of cream, and when the flavour is extracted, boil the liquid, let it cool, and pour it very gradually over the juice and sugar. Add half a glass of brandy, and serve either in a dish or in cups. This custard will keep for a day or two if put in a cool place. Time, a few minutes to thicken the custard. Probable cost, 1s. 10d. Sufficient for a pint of custard.