Take two ounces of roasted coffee and two ounces of raw coffee. Pound them together in a mortar, but do not grind them. Boil this coffee in a quart of rich milk. Let it get cold, and then strain it. Stir into it two ounces of powdered loaf-sugar, and two large spoonfuls of cream. Beat eight eggs, omitting the whites of four. Stir them gradually into the coffee. Put it into cups, and bake the custards in an oven with water. Grate white sugar over the tops when cold.
Boil a quart of cream or rich milk, and pour it (while boiling) on three ounces of the best green tea. Add two ounces of loaf sugar. Cover it and set it away. Take eight eggs, and beat them well, leaving out the whites of four; and when the tea is cold, stir in the eggs. Then strain the whole mixture; put it into cups, and bake them in an oven with water. Grate sugar over the top of each.
Put six table-spoonfuls of rice into a pint of water, and boil it till quite soft. Drain it through a sieve, and put the rice into a quart of milk with a quarter of a pound of sugar, and three or four peach-leaves, or a few peach-kernels. Boil it, and before you serve it up, take out the peach-leaves or kernels, and stir in the yolks of two eggs.
Pare and core some fine large pippins, and cut them into round slices. Soak them in brandy for two or three hours. Make a batter, in the proportion of four eggs to a table-spoonful of olive-oil, a table spoonful of rose-water, the same quantity of brandy, the same quantity of cold water. Thicken the batter with a sufficient quantity of flour stirred in by degrees, and mix it two or three hours before it is wanted, that it may be light by fermentation.
Put some butter into a frying-pan. Dip each slice of apple into the batter, and fry them brown. Then drain them, grate white sugar over them, and send them to table.
_Peach Fritters_ may be made in the same way, but the peaches must be cut into quarters.
Boil a quart of milk with cinnamon and sugar to your taste. When done, stir in a table-spoonful of rose-water. Cut some slices of bread into a circular shape. Soak them in the milk till they have absorbed it. Then drain them. Have ready some yolks of eggs well beaten. Dip the slices of bread into it, and fry them in butter. Serve them up strewed with powdered sugar.