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Wine Custard

Put one quart of rich milk in a saucepan with six ounces of sugar and boil it. Beat the yolks of twelve eggs with six more ounces of sugar till light and thick, then pour in gradually the boiling milk. Return the custard to the saucepan, and stir it over the fire till thick and on the point of boiling; then remove it at once, for if it boils the eggs will curdle, and stir into it two wineglassfuls of white wine. Strain the custard into a basin and set it on the ice till cold. Put some slices of jelly-cake into a large bowl, pour in the custard, pile some whipped cream on the top, and serve; or, if preferred, the custard may be turned into saucers, with small round Italian cakes floating in them.

Flawn of Fruits, Viennese Style Line a scalloped flawn-circle with a tartlet paste; decorate the edge of the border with leaves of paste and brush them over with egg. Cover the bottom and sides of the mould with paper, fill up the center with flour, put it in a moderate oven and bake for forty minutes. This is what is called cooking it "a blanc." Take it out, empty out the flour, remove the paper, let it cool, turn it out and mask inwardly with a layer of apricot marmalade. Place the crust on a dish, and fifteen minutes before using fill the center with a bavarois mixture of rice and almond-milk thickened on the ice, putting it in the flawn in layers alternately with apricot marmalade and raising it up in the center to the shape of a dome. Place it on the ice for a few minutes to get firm, then put a circle of green gages at the base of the bavarois dome, then a circle of halves of glazed peaches below. Put a pile of cooked cherries on the bavarois in the center of the circle of peaches. Cover all of the fruits over with some of their own syrup when quite cold, by means of a paste-brush, and serve.