Instructions: *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 in a little of the hot milk. Combine the two mixtures and pour into 6 custard cups; sprinkle with a little mace or nutmeg on top of each 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.