Heart to Hearth Cookery

For the receipt (recipe) Creamed Tartlets, after a layer of green gage plums has been put into the fine paste, on this pour some thick boiled custard.  For the custard, the receipt Rich Boiled Custard was prepared.  Take a small cupful from a quart of fresh cream, and simmer the remainder for a few minutes with four ounces of sugar and the rind of a lemon.  Beat the yolks of eight eggs, mix them with the cupful of cream, and stir the rest boiling to them:  thicken the custard in a deep jug set over the fire in a pan of boiling water.

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