*Contains 2 recipes*

by Sonya Whitaker-Quandt 1/92

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.