6    Custard cups; sprinkle with
-a little mace or nutmeg on
-top of each

*Contains 2 recipes* Refined sugar was scarce and a high priced commodity
during colonial times, and many families substituted tree-sweetnin,
bee-sweetnin, and molasses. Scald 2 cups milk in top of double boiler over
boiling water; then stir in 4 Tbsp Orange Blossom Honey. Beat 3 eggs with
1/4 tsp salt and slowly beat in a little of the hot milk. Combine the two
mixtures and pour into one. Set cups in pan of hot water. Bake in a
preheated 375 degree oven for about 35-40 minutes, or until a knife blade
inserted in the center comes out clean. Remove cups immediately from the
pan of water. Chill and serve. SHERRY CUSTARD Break the yolks of 6 eggs
into the top of a double boiler. Add 6 level tsp sugar. Beat with a rotary
beater until light and lemon-colored. Add 6 half eggshells full of heavy,
sweet sherry. Beat again until blended. Add boiling water to lower part of
double boiler. Cook over boiling water, beating constantly, for about 5
minutes or until mixture begins to thicken. Remove from heat immediately
upon first sign of bubble. Cool. Place in refrigerator. Serve in sherbet or
parfait glasses.