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Spinach Cream

Break the yolks of four eggs in a bowl, and free them from specks. Beat them well, and stir into them the third of a pint of hot milk and half a pint of thick cream. Sweeten the mixture, and put it into a saucepan with half a stick of cinnamon. Stir it over a gentle fire till it begins to thicken; add one-eighth of a pint of spinach juice, and stir it again till it is equally coloured. Slice some sponge biscuits, put them into a glass dish, pour the cream upon them, and lay thin strips of candied fruit on the surface. Serve cold. If preferred, macaroons or preserved oranges may be substituted for the sponge biscuits, or the cream may be served in custard glasses. To prepare the spinach juice, see SPINACH, GREEN, FOR COLOURING. Time, a few minutes to simmer the custard. Probable cost, about 3s. Sufficient for a moderate-sized supper-dish.