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ORANGE CUSTARD (another way)

Boil the thin rind of a Seville orange until it is quite soft. Drain the water from it, and pound it in a mortar with four ounces of sifted sugar. Stir the mixture into a pint of boiling cream, and add the yolks of four eggs well beaten. Put the custard into a jug, set this in a pan of boiling water, and stir it over the fire until it begins to thicken. Pour it out, and stir it again until it is nearly cold; add a table-spoonful of brandy and the strained juice of the orange, and serve either in a glass dish or in cups. A little orange-peel, cut into very fine shreds, may be put on the top of the custard. If cream cannot be obtained, milk may be used; then the yolks of six eggs will be required. Time, a quarter of an hour to thicken the custard. Probable cost, 2s. Sufficient for a pint and a half of custard.