CONFECTIONARY. (continued 2)

French Cheese.

Boil two pints of milk and one of cream, with a blade of mace and a little cinnamon: put the yolks of three eggs and the whites of two, well beaten, into your milk, and set on the fire again, stirring it all the while till it boils. Take it off, and stir it till it is a little cooled; then put in the juice of two lemons, and let it stand awhile with the lemons in it. Put it in a linen strainer, and hang it up to drain out the whey. When it is drained dry, take it down, and put to it a spoonful or two of rose-water, and sweeten it to your taste: put it into your pan, which must be full of holes; let it stand a little; put it into your dish with cream, and stick some blanched almonds about it.

Italian Cheese.

One quart of cream, a pint of white wine, the juice of three lemons, a little lemon-peel, and sugar to your taste; beat it with a whisk a quarter of an hour; then pour it on a buttered cloth, over a sieve, to drain all night, and turn it out just before it is sent to table. Strew comfits on the top, and garnish as you like.

Lemon Cheese—very good.

Into a quart of thick sweet cream put the juice of three lemons, with the rind finely grated; sweeten it to your taste; beat it very well; then put it into a sieve, with some fine muslin underneath it, and let it stand all night. Next day turn it out, and garnish with preserved orange or marmalade.

Half the above quantity makes a large cheese. Do not beat it till it comes to butter, but only till it is near coming. It is a very pretty dish.

Cheesecake. No. 1.

Take four quarts of new milk and a pint of cream; put in a blade or two of mace, with a bag of ambergris; set it with as much runnet as will bring it to a tender curd. When it has come, break it as you would a cheese, and, when you have got what whey you can from it, put it in a cloth and lay it in a pan or cheese-hoop, placing on it a weight of five or six pounds, and, when you find it well pressed out, put it into an earthen dish, bruising it very small with a spoon. Then take two ounces of almonds, blanch and beat them with rose-water and cream; mix these well together among your curd; sweeten them with loaf-sugar; put in something more than a quarter of a pound of fresh butter, with the yolks of six eggs mixed together. When you are ready to put it into crust, strew in half a pound of currants; let the butter boil that you make your crust with; roll out the cakes very thin. The oven must not be too hot, and great care must be taken in the baking. When they rise up to the top they are sufficiently done.

Cheesecake. No. 2.

Blanch half a pound of the best sweet almonds, and beat them very fine. Add two spoonfuls of orange-flower or rose-water, half a pound of currants, half a pound of the finest sugar, beaten and sifted, and two quarts of thick cream, which must be kept stirred over a gentle fire. When almost cold, add eight eggs, leaving out half the whites, well beaten and strained, a little beaten mace and finely powdered cinnamon, with four well pounded cloves. Mix them well into the rest of the ingredients, keeping it still over the fire as before. Pour it well beaten into puff-paste for the oven, and if it be well heated they will be baked in a quarter of an hour.

Cheesecake. No. 3.

Take two quarts of milk, make it into curd with a little runnet; when it is drained as dry as possible, put to it a quarter of a pound of butter; rub both together in a marble mortar till smooth; then add one ounce of almonds blanched; beat two Naples biscuits, and about as much crumb of roll; put seven yolks of eggs, but only one white; season it with mace and a little rose-water, and sweeten to your taste.

Cheesecake. No. 4.

Break one gallon of milk with runnet, and press it dry; then beat it in a mortar very small; put in half a pound of butter, and beat the whole over again until it is as smooth as butter. Put to it six eggs, leaving out half the whites; beat them very light with sack and rose-water, half a nutmeg grated, half a quarter of a pound of almonds beaten fine with rose-water and a little brandy. Sweeten to your taste; put in what currants you like, make a rich crust, and bake in a quick oven.

Cheesecake. No. 5.

A quart of milk with eight eggs beat together; when it is come to a curd, put it into a sieve, and strain the whey out. Beat a quarter of a pound of butter with the curd in a mortar, with three eggs and three spoonfuls of sugar; pound it together very light; add half a nutmeg and a very little salt.

Cheesecake. No. 6.

Take a pint of milk, four eggs well beaten, three ounces of butter, half a pound of sugar, the peel of a lemon grated; put all together into a kettle, and set it over a clear fire; keep stirring it till it begins to boil; then mix one spoonful of flour with as much milk as will just mix it, and put it into the kettle with the rest. When it begins to boil, take it off the fire, and put it into an earthen pan; let it stand till the next morning; then add a quarter of a pound of currants, a little nutmeg, and half a glass of brandy.

Almond Cheesecake.

Blanch six ounces of sweet and half an ounce of bitter almonds; let them lie half an hour on a stove or before the fire; pound them very fine with two table-spoonfuls of rose or orange-flower water; put in the stewpan half a pound of fresh butter, add to this the almonds, six ounces of sifted loaf-sugar, a little grated lemon-peel, some good cream, and the yolks of four eggs; rub all well together with the pestle; cover the pattypans with puff paste, fill them with the mixture, and bake it half an hour in a brisk oven.

Cocoa-nut Cheesecakes.

Take a cocoa-nut, which by many is thought far superior to almonds; grate it the long way; put to it some thick syrup, mixing it by degrees. Boil it till it comes to the consistence of cheese; when half cold add to it two eggs; beat it up with rose-water till it is light: if too thick, add a little more rose-water. When beaten up as light as possible, pour it upon a fine crust in cheesecake pans, and, just before they are going into the oven, sift over some fine sugar, which will raise a nice crust and much improve their appearance. The addition of half a pound of butter just melted, and eight more eggs, leaving out half of the whites, makes an excellent pudding.

Cream Cheesecake.

Two quarts of cream set on a slow fire, put into it twelve eggs very well beat and strained, stir it softly till it boils gently and breaks into whey and a fine soft curd; then take the curd as it rises off the whey, and put it into an earthen pan; then break four eggs more, and put to the whey; set it on the fire, and take off the curd as before, and put it to the rest: then add fourteen ounces of butter, half a pound of light Naples biscuit grated fine, a quarter of a pound of almonds beat fine with rose-water, one pound of currants, well washed and picked, some nutmeg grated, and sugar to your taste: a short crust.

Curd Cheesecake.

Just warm a quart of new milk; put into it a spoonful of runnet, and set it near the fire till it breaks. Strain it through a sieve; put the curd into a pan, and beat it well with a spoon. Melt a quarter of a pound of butter, put in the same quantity of moist sugar, a little grated nutmeg, two Naples biscuits, grated fine, the yolks of four eggs beat well, and the whites of two, a glass of raisin wine, a few bitter almonds, with lemon or Seville orange-peel cut fine, a quarter of a pound of currants plumped; mix all well together, and put it into the paste and pans for baking.

Lemon Cheesecake.

Grate the rind of three to the juice of two lemons; mix them with three sponge biscuits, six ounces of fresh butter, four ounces of sifted sugar, half a gill of cream, and three eggs well beaten. Work them well, and fill the pan, which must be lined with puff-paste; lay on the top some candied lemon-peel cut thin.

Another.

Boil the peel of two lemons till tender; pound it in a mortar very fine; blanch and pound a few almond kernels with the peel. Mix a quarter of a pound of loaf sugar, a quarter of a pound of butter, the yolks of six eggs, all together in the mortar, and put it in the puff-paste for baking. This quantity will make twelve or fourteen cakes.

Orange Cheesecake.

Take the peel of one orange and a half and one lemon grated; squeeze out the juice; add a quarter of a pound of sugar, and a quarter of a pound of melted butter, four eggs, leaving out the whites, a little Naples biscuit grated, to thicken it, and a little white wine. Put almonds in it if you like.

Scotch Cheesecake.

Put one ounce of butter into a saucepan to clarify; add one ounce of powder sugar and two eggs; stir it over a slow fire until it almost boils, but not quite. Line your pattypans with paste; bake the cakes of a nice brown, and serve them up between hot and cold.

Cherries, to preserve. No. 1.

Take either morella or carnation; stone the fruit; to morella cherries take the jelly of white currants, drawn with a little water, and run through a jelly-bag; to a pint and a half of jelly, add three pounds of fine sugar. Set it on a quick fire; when it boils, skim it, and put in a pound of stoned cherries. Let them not boil too fast at first; take them off at times; but when they are tender boil them very fast till they are very clear and jelly; then put them into pots or glasses. The carnation cherries must have red currant jelly; if you have not white currant jelly for the morella, codling jelly will do.

Cherries, to preserve. No. 2.

To three quarters of a pound of cherries stoned take one pound and a quarter of sugar; leave out a quarter of a pound to strew on them as they boil. Put in the preserving-pan a layer of cherries and a layer of sugar, till they are all in; boil them quick, keeping them closely covered with white paper, which take off frequently, and skim them; strew the sugar kept out over them; it will clear them very much. When they look clear they are done enough. Take them out of the syrup quite clear from the skim; strain the syrup through a fine sieve; then put to it a quarter of a pint of the juice of white currants, put them into the pan again, and boil it till it is a hanging jelly. Just before it is quite done put in the cherries; give them a boil, and put them into pots. There must be fourteen spoonfuls of water put in at first with the cherries.

Cherries, to preserve. No. 3.

Stone the cherries, and to twelve pounds of fruit put nine pounds of sugar; boil the sugar-candy high; stir it well; throw in the cherries; let them not boil too fast at first, stirring them often in the pan; afterwards boil them fast till they become tender.

Morella Cherries, to preserve.

When you have stalked and stoned your cherries, put to them an equal weight of sugar: make your syrup, skim it, and take it off the fire. Skim it again well, and put in your cherries, shaking them with care in the pan. Boil them, not on a quick fire, lest the fruit should crack; and take them off the fire several times. Let them boil till done; put your cherries into pots; strain the syrup through muslin, and boil it again till thoroughly done.

Morella Cherries, to preserve in Brandy.

Take two pounds of morella cherries, when not too ripe, but finely coloured, weighed with their stalks and stones. Put a quart of water and twelve ounces of double-refined sugar into a preserving-pan, and set it over a clear charcoal fire. Let it boil a quarter of an hour; skim it clean, and set it by till cold. Then take away the stalks and stones, and, when the syrup is quite cold, put the stoned cherries into the syrup, set them over a gentle fire, and let them barely simmer till their skins begin to rise. Take them from the fire; pour them into a basin; cut a piece of paper round of the size of the basin; lay it close upon the cherries while hot, and let them stand so till next day. Set a hair sieve in a pan, and pour the cherries into it; let them drain till the syrup is all drained out: boil the syrup till reduced to two-thirds, and set it aside till cold. Put your cherries into a glass jar; put to them a spoonful of their own syrup and one of brandy, and continue to do so till the jar is filled within two inches of the top: then put over it a wet bladder, and a piece of leather over that; tie it down close, and keep it in a warm place.

If you do not mind the stones, merely cut off the stalks of the cherries.

Brandy Cherries.

To each bottle of brandy add half a pound of white sugar-candy: let this dissolve; cut the large ripe morella cherries from the tree into a glass or earthen jar, leaving the stalks about half the original length. When the jar is full, pour upon the cherries the brandy as above. Let the fruit be completely covered, and fill it up as the liquor settles. Cork the jar, and tie a leather over the top. Apricot kernels blanched and put in are an agreeable addition.

Cherries, to dry.

Stone the cherries, and to ten pounds when stoned put three pounds of sugar finely beaten. Shake the cherries and sugar well together; when the sugar is quite dissolved, give them a boil or two over a slow fire, and put them in an earthen pot. Next day scald them, lay them on a sieve, and dry them in the sun, or in a oven, not too hot. Turn them till they are dry enough, then put them up; but put no paper.

Liquor for dried Cherries.

Take some red currants, and boil them in water till it is very red; then put it to your cherries and sugar it; this makes them of a good colour.

Cherry Jam.

Take twelve pounds of stoned cherries; boil and break them as they boil, and, when you have boiled all the juice away, and can see the bottom of the pan, put in three pounds of sugar finely beaten: stir it well in; give the fruit two or three boils, and put it in pots or glasses, and cover with brandy paper.

Cocoa.

Take three table-spoonfuls of cocoa and one dessert spoonful of flour; beat them well together, and boil in a pint and a half of spring water, upon a slow fire, for two or three hours, and then strain it for use.

Cocoa-Nut Candy.

Grate a cocoa-nut on a fine bread grater; weigh it, and add the same quantity of loaf-sugar: melt the sugar with rose-water, of which, for a small cocoa-nut, put six table-spoonfuls. When the syrup is clarified and boiling, throw in the cocoa-nut by degrees; keep stirring it all the time, whilst boiling, with a wooden slice, to prevent it burning to the bottom of the pan, which it is very apt to do, unless great care is taken. When the candy is sufficiently boiled, spread it on a pasteboard previously rubbed with a wet cloth, and cut it in whatever shape you please.

To know when the candy is sufficiently boiled, drop a small quantity on the pasteboard, and if the syrup does not run from the cocoa-nut, it is done enough; when the candy is cold, put it on a dish, and keep it in a dry place.

Coffee, to roast.

For this purpose you must have a roaster with a spit. Put in no more coffee than will have room enough to work about well. Set it down to a good fire; put in every now and then a little fresh butter, and mix it well with a spoon. It will take five or six hours to roast. When done, turn it out into a large dish or a dripping-pan, till it is quite dry.

Another way.

Take two pounds of coffee, and put it into a roaster. Roast it one hour before a brisk fire; add two ounces of butter, and let it roast till it becomes of a fine brown. Watch, that it does not burn. Two hours and a half will do it. Take half a pound for eight cups.

Coffee to make the foreign way.

Take Demarara—Bean Dutch coffee—in preference to Mocha coffee; wash it well. When it is very clean, put it in an earthen vessel, and cover it close, taking great care that no air gets to it; then grind it very thoroughly. Put a good half pint of coffee into a large coffee-pot, that holds three quarts, with a large table-spoonful of mustard; then pour upon it boiling water. It is of great consequence that the water should boil; but do not fill the coffee-pot too full, for fear of its boiling over, and losing the aromatic oil. Then pour the whole contents backwards and forwards several times into a clean cup or basin, wiping the basin or cup each time—this will clear it sufficiently. Let it then stand ten minutes, after which, when cool, pour it clear off the grounds steadily, into clean bottles, and lay them down on their sides, well corked. Do not throw away your coffee grounds, but add another table-spoonful of mustard to them, and fill up the vessel with boiling water, doing as before directed. Be sure to cork the bottles well; lay them down on one side, and before you want to use them set them up for a couple of hours, in case any sediment should remain. Let it come to the boil, always taking care that it is neither smoked nor boils over. All coffee should be kept on a lamp while you are using it.

By following this receipt as much coffee will be obtained for threepence as you would otherwise get for a shilling; and it is the best possible coffee.

To make Cream rise in cold weather.

Dip each pan or bowl into a pail of boiling water before you strain the milk into it. Put a close cover over each for about ten minutes: the hot steam causes the cream to rise thick and rich.

Cream, to fry.

Take two spoonfuls of fine flour and the yolks of four eggs; grate in the rind of one lemon; beat them well with the flour, and add a pint of cream. Mix these very well together; sweeten to your taste, and add a bit of cinnamon. Put the whole in a stewpan over a slow fire; continue to stir it until it is quite hot; but it must not boil. Take out the cinnamon; beat two eggs very well, and put them into the cream; butter a pewter dish; pour the cream in it; put it into a warm oven to set, but not to colour it. When cold, cut it into pieces, and have ready a stewpan or frying-pan, with a good deal of lard; dredge the cream with flour; fry the pieces of a light brown, grate sugar over them, glaze with a salamander, and serve them very hot.

Artificial Cream and Curd.

A pint of good new milk, nine whites of eggs beat up, and well stirred and mixed with the milk; put it on a slow fire to turn; then take it off, and drain it through a fine sieve, and set it into a basin or mould. To make the cream for it, take a pint of milk and the yolks of four eggs well beat, boil it with a bit of cinnamon over a slow fire; keep it constantly stirring; when it is as thick as rich cream, take it off, and stir it a little while afterwards.

Cream of Rice.

Wash and well clean some very good rice; put it into a stewpan, with water, and boil it gently till quite soft, with a little cinnamon, if agreeable to the taste. When the rice is boiled quite soft, take out the cinnamon. Then take a large dish, and set it on a table: have a clean tamis—a new one would be better—a tamis is only the piece of flannel commonly used in kitchens for passing sauces through—and give one end of the tamis to a person on the opposite side of the table to hold, while you hold the other end with your left hand. Having a large wooden spoon in your right, you put two or three spoonfuls of boiled rice into this tamis, which is held over the large dish, and rub the rice upon it with the spoon till it passes through into the dish. Whatever sticks to the tamis take off with a silver spoon and put into the dish. When you have passed the quantity you want, put it in a basin. It should be made fresh every day. Warm it for use in a small silver or tin saucepan, adding a little sugar and Madeira, according to your taste.

Almond Cream.

Make this in the manner directed for pistachio cream, adding half a dozen bitter almonds to the sweet.

Barley Cream.

Take half a pint of pearl barley, and two quarts of water. Boil it half away, and then strain it out. Put in some juice of lemons; sweeten it to your taste. Steep two ounces of sweet almonds in rose-water; and blanch, stamp, and strain them through into the barley, till it is as white as milk.

French Barley Cream.

Boil your barley in two or three waters, till it looks white and tender; pour the water clean from the barley, and put as much cream as will make it tolerably thick, and a blade or two of mace, and let it boil. To a pint and a half of cream put two ounces of almonds, blanched and ground with rose-water. Strain them with cold cream; put the cream through the almonds two or three times, wringing it hard. Sweeten to your taste; let it boil; and put it in a broad dish.

Chocolate Cream.

Boil a quart of thick cream, scraping into it one ounce of chocolate. Add about a quarter of a pound of sugar; when it is cold put nine whites of eggs; whisk it, and, as the froth rises, put it into glasses.

Citron Cream.

To a quarter of a pound of citron pounded put three gills of cream: mill it up with a chocolate-stick till the citron is mixed; put it in sugar if needful.

Clotted Cream.

Set the milk in the usual way; when it has stood twelve hours, it is, without being skimmed, to be placed in a stove and scalded, of course not suffered to boil, and then left to stand again for twelve hours; then take off the cream which floats at the top in lumps, for which reason it is called clotted cream; it may be churned into butter; the skim milk makes cheese.

Coffee Cream.

Take two ounces of whole coffee, one quart of cream, about four ounces of fine sugar, a small piece of the yellow rind of a lemon, with rather less than half an ounce of the best picked isinglass. Boil these ingredients, stirring them now and then, till the cream is highly flavoured with the coffee. It might, perhaps, be better to flavour the cream first, and then dissolve the isinglass and put it to it. Take it off the fire; have ready the yolks of six eggs beaten, which add to the cream, and continue to beat it till it is about lukewarm, lest the eggs should turn the cream. Strain the whole through a fine sieve into the dish in which you mean to serve it, which must be first fixed into a stewpan of boiling water, that will hold it so commodiously, that the bottom only will touch the water, and not a drop of the water come to the cream. Cover the cream with the lid of a stewpan, and in that lid put two or three bits of lighted charcoal, moving them from one part to another, that it may all set alike; it should only simmer. When it has done in this manner for a short time, take off the cover of the stewpan; if not done enough, cover it again, and put fresh charcoal; it should be done so as to form a weak jelly. Take it off, and keep it in a cool place till you serve it. If you wish to turn it out in a mould, boil more isinglass in it. Tea cream is made in the same manner.

Eringo Cream.

Take a quarter of a pound of eringoes, and break them into short pieces; put to them a pint of milk; let it boil till the eringoes are very tender; then pour the milk from them; put in a pint of cream to the eringoes; let them boil; put in an egg, beaten well, to thicken, and dish it up.

Fruit Cream.

Scald your fruit; when done, pulp it through a sieve; let it stand till almost cold; then sweeten it to your taste; put it into your cream, and make it of whatever thickness you please.

Preserved Fruit Creams.

Put half a pound of the pulp of any preserved fruit in a large pan: add to it the whites of three eggs, well beaten; beat these well together for an hour. Take it off with a spoon, and lay it up high on the dish or glasses. Raspberries will not do this way.

Italian Cream.

Boil a pint of cream with half a pint of new milk; when it boils throw in the peel of an orange and a lemon, with a quarter of a pound of sugar, and a small pinch of salt. When the cream is impregnated with the flavour of the fruit, mix and beat it with the yolks of eight eggs; set it on the fire to be made equally thick; as soon as it is thick enough for the eggs to be done, put into it an ounce of dissolved isinglass; drain it well through a sieve: put some of the cream into a small mould, to see if it is thick enough: if not, add more isinglass. Lay this preparation in a mould in some salt or ice; when it is quite stiff, and you wish to send it up, dip a napkin in hot water, and put it round the mould, which turn upside down in the dish.

Another.

Put two table-spoonfuls of sifted sugar, half of a gill of white wine, with a little brandy, a table-spoonful of lemon-juice, and the rind of a lemon, in a basin, with a pint of cream well whipped together; put thin muslin in the shape or mould, and set it in a cold place, or on ice, till wanted.

Lemon Cream. No. 1.

Take five large lemons and rasp off all the outside; then squeeze the lemons, and put what you have rasped off into the juice; let it stand two or three hours, if all night the better. Take eight whites of eggs and one yolk, and beat them well together; put to it a pint of spring water: then mix them all, and sweeten it with double-refined sugar according to your taste. Set it over a chaffing-dish of coals, stirring it till it is of a proper thickness; then dish it out. Be sure not to let it boil.

Lemon Cream. No. 2.

Pare three smooth-skinned lemons; squeeze out the juice; cut the peel in small pieces, and put it to the juice. Let it stand two or three hours closely covered, and, when it has acquired the flavour of the peel, add to it the whites of five eggs and the yolks of three. Beat them well with two spoonfuls of orange-flower water; sweeten with double-refined sugar; strain it; set it over a slow fire, and stir it carefully till it is as thick as cream; then pour it into glasses.

Lemon Cream. No. 3.

Set on the fire three pints of cream; when it is ready to boil, take it off, and squeeze a lemon into it. Stir it up; hang it up in a cloth, till the whey has run out; sweeten it to your taste, and serve it up.

Lemon Cream. No. 4.

Take the sweetest cream, and squeeze in juice of lemon to your taste: put it into a churn, and shake it till it rises or ferments. Sweeten it to your taste, but be sure not to put any sugar before you churn it, for that will hinder the fermentation.

Lemon Cream. No. 5.

Pare two lemons, and squeeze to them the juice of one larger or two smaller; let it remain some time, and then strain the juice to a pint of cream, and add the yolks of four eggs beaten and strained; sweeten it, and stir it over the fire till thick. You may add a little brandy, if agreeable.

Lemon Cream without Cream.

Squeeze three lemons, and put the parings into the juice; cover and let it remain three hours; beat the yolks of two eggs and the whites of four; sweeten this; add a little orange-flower water, and put it to the lemon-juice. Set the whole over a slow fire till it becomes as thick as cream, and take particular care not to let it boil.

Lemon Cream frothed.

Make a pint of cream very sweet, and add the paring of one lemon; let it just boil; put the juice of one large lemon into a glass or china dish, and, when the cream is nearly cold, pour it out of a tea-pot upon the juice, holding it as high as possible. Serve it up.

Orange Cream.

Squeeze the juice of four oranges to the rind of one; pat it over the fire with about a pint of cream, and take out the peel before the cream becomes bitter. Boil the cream, and, when cold, put to it the yolks of four eggs and the whites of three, beaten and strained, and sugar to your taste. Scald this, but keep stirring all the time, until of a proper thickness.

Orange Cream frothed.

Proceed in the same way as with the lemon, but put no peel in the cream; merely steep a bit a short time in the juice.

Imperial Orange Cream.

Take a pint of thick sweet cream, and boil it with a little orange-peel. When it just boils, take it off the fire, and stir it till it is no hotter than milk from the cow. Have ready the juice of four Seville oranges and four lemons; strain the juice through a jelly-bag, and sweeten it well with fine sugar, and a small spoonful of orange-flower water. Set your dish on the ground, and, your juice being in it, pour the cream from as great a height as you can, that it may bubble up on the top of the cream; then set it by for five or six hours before you use it, if the weather is hot, but in winter it may stand a whole night.

Pistachio Cream.

Take a quarter of a pound of pistachio-nuts and blanch them; then beat them fine with rose-water; put them into a pint of cream; sweeten it, let it just boil, and put it into glasses.

Raspberry Cream.

To one pint of cream put six ounces of jam, and pulp it through a sieve, adding the juice of a lemon; whisk it fast at the edge of your dish; lay the froth on the sieve, and add a little more of the juice. When no more froth will rise, put your cream into a dish or cups; heap the froth well on.

Ratafia Cream.

Boil three or four laurel-leaves in one pint of cream, and strain it; when cold, add the yolks of three eggs beaten and strained; then sweeten it; put in it a very little brandy; scald it till thick, and keep stirring it all the time.

Rice Cream.

Boil a quart of milk with a laurel-leaf; pour it on five dessert spoonfuls of ground rice; let it stand two hours; then put it into a saucepan, and boil it till it is tender, with rather less than a quarter of a pound of sugar. Beat the yolks of two eggs, and put them into it when it is almost cold; and then boil till it is as thick as a cream. When it is sent to table, put in a few ratafia biscuits.

Runnet Whey Cream.

Turn new milk from the cow with runnet; press the whey from it; beat the curd in a mortar till it is quite smooth; then mix it with thick cream, and froth it with a froth-stick; add a little powdered sugar.

Snow Cream.

Sweeten the whites of four eggs, add a pint of thick sweet cream and a good spoonful of brandy. Whisk this well together; take off the froth, and lay it upon a sieve; when all the froth that will rise is taken off, pour what has run through to the rest. Stir it over a slow fire, and let it just boil; fill your glasses about three parts full, and lay on the froth.

Strawberry Cream.

Exactly the same as raspberry.

Sweetmeat Cream.

Slice preserved peaches, apricots, or plums, into good cream, sweetening it with fine sugar, or the syrup in which they were preserved. Mix these well together, and put it into glasses.

Whipt Cream, to put upon Cake.

Sweeten a pint of cream to your taste; grate in the peel of a lemon, and steep it some hours before you make use of your cream. Add the juice of two lemons; whip it together; and take off the top into a large piece of fine muslin, or gauze, laid within a sieve. Let this be done the night before it is to be used. In summer it may be done in the morning of the same day; but the whipt cream must be drained from the curd before it is put upon the cake.

Cucumbers, to preserve green.

Take fine large green cucumbers; put them in salt and water till they are yellow; then green them over fresh salt and water in a little roch alum. Cover them close with abundance of vine leaves, changing the leaves as they become yellow. Put in some lemon-juice; and, when the cucumbers are of a fine green, take them off and scald them several times with hot water, or make a very thin syrup, changing it till the raw taste of the cucumbers is taken away. Then make a syrup thus: to a pound of cucumbers take one pound and a half of double-refined sugar; leave out the half pound to add to them when boiled up again; put lemon-peel, ginger cut in slices, white orris root, and any thing else you like to flavour with; boil it well; when cool, put it to the cucumbers, and let them remain a few days. Boil up the syrup with the remainder of the sugar; continue to heat the syrup till they look clear. Just before you take the syrup off, add lemon-juice to your taste.

Cream Curd.

Boil a pint of cream, with a little mace, cinnamon, and rose-water, and, when as cool as new milk, put in half a spoonful of good runnet. When it turns, serve it up in the cream dish.

Lemon Curd.

To a pint of cream, when it boils, put in the whites of six eggs, and one lemon and a half; stir it until it comes to a tender curd. Then put it into a holland bag, and let it drain till all the whey is out of it; beat the curd in a mortar with a little sugar; put it in a basin to form; about two or three hours before you use it, turn it out, and pour thick cream and sugar over it.

Paris Curd.

Put a pint of cream on the fire, with the juice of one lemon, and the whites of six eggs; stir it till it becomes a curd. Hang it all night in a cloth to drain; then add to it two ounces of sweet almonds, with brandy and sugar to your taste. Mix it well in a mortar, and put it into shapes.

Currants, to bottle.

Gather your fruit perfectly dry, and not too ripe; cut each currant from the stalk separately, taking care not to bruise them; fill your bottles quite full, cork them lightly, set them in a boiler with cold water, and let them simmer a quarter of an hour, or according to the nature and ripeness of the fruit. By this process the fruit will sink; pour on as much boiling water as will cover the surface and exclude air. Should they mould, move it off when you use the fruit, and you will not find the fruit injured by it. Cork your bottles quickly, after you take them out of the water; tie a bladder over, and put them in a dry place. This method answers equally well for gooseberries, cherries, greengages, and damsons.

Another way.

Gather the currants quite dry; clip them off the stalks; if they burst in pulling off they will not do. Fill some dry common quart bottles with them, rosin the corks well over, and then tie a bladder well soaked over the cork, and upon the leather; all this is absolutely necessary to keep the air out, and corks in; place the bottles, with the corks downwards, in a boiler of cold water, and stuff hay between them to keep them steady. Make a fire under them, and keep it up till the water boils; then rake it out immediately, and leave the bottles in the boiler till the water is quite cold. Put them into the cellar in any vessel that will keep them steadily packed, the necks always downward. When a bottle is opened, the currants must be used at once. The bottles will not be above half full when taken out of the boiler, and they must not be shaken more than can be avoided.

This process answers equally well for apricots, plums, and cherries.

Currants or Barberries, to dry in bunches.

When the currants, or barberries, (which should be maiden barberries) are stoned and tied up in bunches, take to one pound of them a pound and a half of sugar. To each pound of sugar put half a pint of water; boil the syrup well, and put the fruit into it. Set it on the fire; let it just boil, and then take it off. Cover it close with white paper; let it stand till next day; then make it scalding hot, and let it stand two or three days, covered close with paper. Lay it in earthen plates; sprinkle over it fine sugar, put it on a stove to dry; lay it on sieves till one side is dry; then turn and sift sugar on it. When dry enough lay it between papers.

Currants, to ice.

Take the largest and finest bunches of currants you can get; beat the white of an egg to a froth; dip them into it; lay them, so as not to touch, upon a sieve: sift double-refined sugar over them very thick, and let them dry in a stove or oven.

White Currants, to preserve.

Take the largest white currants, but not the amber colour; strip them, and to two quarts of currants put a pint of water; boil them very fast, and run them through a jelly-bag to a pint of juice. Put a pound and half of sugar, and half a pound of stoned currants; set them on a brisk fire, and let them boil very fast till the currants are clear and jelly very well; then put them into glasses or pots, stirring them as they cool, to make them mix well. Paper them down when just cold.

Red Currants, to preserve.

Mash the currants and strain them through a thin strainer; to a pint of juice take a pound and a half of sugar and six spoonfuls of water. Boil it up and skim it well. Put in half a pound of stoned currants; boil them as fast as you can, till the currants are clear and jelly well; then put them into pots or glasses, and, when cold, paper them as other sweetmeats. Stir all small fruits as they cool, to mix them with the jelly.

Another way.

Take red and white currants; squeeze and drain them. Boil two pints of juice with three pounds of fine sugar: skim it; then put in a pound of stoned currants; let them boil fast till they jelly, and put them into bottles.

Currant Jam.

To a pound of currants put three quarters of a pound of lump sugar. Put the fruit first into the preserving-pan, and place the sugar carefully in the middle, so as not to touch the pan. Let it boil gently on a clear fire for about half an hour. It must not be stirred. Skim the jelly carefully from the top, and add a quarter of a pound of fruit to what remains from the jelly; stir it well, and boil it thoroughly. The proportion of fruit added for the jam must always be one quarter. In making jelly or jam, it is an improvement to add to every five pounds of currants one pound of raisins.

Currant Jam or Jelly.

Take two pounds of currants and half a pound of raspberries: to every pound of fruit add three quarters of a pound of good moist sugar. Simmer them slowly; skim the jam very nicely; when boiled to a sufficient consistency, put it into jars, and, when cold, cover with brandy paper.

Black or red Currant Jelly.

Strip the fruit when full ripe; put it into a stone jar; put the jar, tied over with white paper, into a saucepan of cold water, and stew it to boiling on the stove. Strain off the liquor, and to every pint of red currants weigh out a pound of loaf-sugar, if black, three quarters of a pound; mix the fruit and the sugar in lumps, and let it rest till the sugar is nearly dissolved. Then put it in a preserving-pan, and simmer and skim it till it is quite clear. When it will jelly on a plate, it is done, and may be put in pots.

Currant Juice.

Take currants, and squeeze the juice out of them; have some very dry quart bottles, and hold in each a couple of burning matches. Cork them up, to keep the smoke confined in them for a few hours, till the juice is put in them. Fill them to the neck with the currant juice; then scald them in a copper or pot with hay between. The water must be cold when the bottles are put in: let them have one boil.

Another way.

Boil a pint of currant juice with half a pint of clarified sugar; skim it; add a little lemon to taste, and mix with a quart of seed.

Currant Paste.

Mash red and white currants; strain them through a linen bag; break in as much of the strained currants as will make the juice thick enough of seeds; add some gooseberries boiled in water. Boil the whole till it jellies; let it stand to cool; then put a pound of sugar to every pint, and scald it.

Custard. No. 1.

One quart of cream, twelve eggs, the whites of four, the rind of one lemon, boiled in the cream, with a small quantity of nutmeg, and a bay-leaf, bitter and sweet almonds one ounce each, a little ratafia and orange-flower water; sweeten to your taste. The cream must be quite cold before the eggs are added. When mixed, it must just be made to boil, and then fill your cups.

Custard. No. 2.

Take one pint of cream, boil in it a few laurel-leaves, a stick of cinnamon, and the rind of a lemon; when nearly cold, add the yolks of seven eggs, well beaten, and six ounces of lump sugar; let it nearly boil; keep stirring it all the while, and till nearly cold, and add a little brandy.

Custard. No. 3.

A quart of cream, and the yolks of nine eggs, sugared to your taste; if eggs are scarce, take seven and three whites; it must not quite boil, or it will curdle; keep it stirred all the time over a slow fire. When it is nearly cold, add three table-spoonfuls of ratafia; stir till cold, otherwise it will turn. It is best without any white of eggs.

Custard. No. 4.

Take a pint of cream; blanch a few sweet almonds, and beat them fine; sweeten to your palate. Beat up the yolks of five eggs, stir all together, one way, over the fire, till it is thick. Add laurel-leaves, bitter almonds, or ratafia, to give it a flavour; then put it into cups.

Custard. No. 5.

Make some rice, nicely boiled, into a good wall round your trifle dish; strew the rice over with pink comfits; then pour good custard into the rice frame, and stripe it across with pink and blue comfits alternately.

Almond Custard.

Blanch and pound fine, with half a gill of rose-water, six ounces of sweet and half an ounce of bitter almonds; boil a pint of milk; sweeten it with two ounces and a half of sugar; rub the almonds through a sieve, with a pint of cream; strain the milk to the yolks of eight eggs, well beaten—three whites if thought necessary—stir it over a fire till of a good thickness; when off the fire, stir it till nearly cold to prevent its curdling.

To bottle Damsons.

Take ripe fruit; wipe them dry, and pick off the stalks; fill your bottles with them. The bottles must be very clean and dry. Put the corks lightly into them, to keep out the steam when simmering: then set them up to the necks in cold water, and let them simmer a quarter of an hour, but not boil, or the fruit will crack. Take them out, and let them stand all night. Next day, cork them tight, rosin the corks, and keep them in a dry place.

Damsons, to dry.

Pick out the finest damsons, and wipe them clean. To every pound of fruit take half a pound of sugar; wet the damsons with water; and put them into the sugar with the insides downward. Set them on the fire till the sugar is melted; let them lie in the sugar till it has thoroughly penetrated them, heating them once a day. When you take them out, dip them in hot water, and lay them to dry.

Damsons, to preserve without Sugar.

When the damsons are quite ripe, wipe them separately, and put them into stone jars. Set them in an oven four or five times after the bread is drawn. When the skins shrivel they are done enough; if they shrink much, you must fill up the jar with more fruit, and cover them at last with melted suet.

Dripping, to clarify for Crust.

Boil beef dripping in water for a few minutes; let it stand till cold, when it will come off in a cake. It makes good crust for the kitchen.

Dumplings.

Take of stale bread, suet, and loaf-sugar, half a pound each; make the whole so fine as to go through a sieve. Mix it with lemon-juice, and add the rind of a lemon finely grated. Make it up into dumplings, and pour over them sweet sauce without wine.

Currant Dumplings.

A quarter of a pound of apple, a quarter of a pound of currants, three eggs, some sugar, bitter almonds, lemon or orange peel, and a little nutmeg. Boil an hour and a half.

Drop Dumplings.

To a piece of fresh butter, of the size of an egg, take three spoonfuls of flour, and three yolks of eggs; stir the butter and eggs well together; add a little salt and nutmeg, and then put the flour to it. Drop the batter with a small spoon into boiling water, and let it boil four or five minutes; pour the water from the dumplings, and eat them with a ragout, or as a dish by itself.

Another way.

Break two eggs into half a pint of milk, and beat them up; mix with flour, and put a little salt. Set on the fire a saucepan with water, and, when it boils, drop the batter in with a large spoon, and boil them quick for five minutes. Take them out carefully with a slice, lay them on a sieve for a minute to dry, put them into a dish, cut a piece of butter in thin slices, and stir among them. Send them up as hot as you can.

Kitchen hard Dumplings.

Mix flour and water with a little salt into a stiff paste. Put in a few currants for change, and boil them for half an hour. It improves them much to boil them with beef or pork.

Yest Dumplings.

A table-spoonful of yest, three handfuls of flour, mix with water and a little salt. Boil ten minutes in a deep pot, and cover with water when they rise. The dough to be made about the size of an apple. The quantity mentioned above will make a dozen of the proper size.

Another way.

Make nice light dough, by putting your flour into a platter; make a hollow in the middle of it, and pour in a little good small beer warmed, an egg well beaten, and some warm milk and water. Strew salt upon the flour, but not upon the mixture in the middle, or it will not do well. Then make it into as light a dough as you can, and set it before the fire, covered with a cloth, a couple of hours, to rise. Make it into large dumplings, and set them before the fire six or seven minutes; then put them into boiling water with a little milk in it. A quarter of an hour will do them.

Eggs.

Eggs left till cold will reheat to the same degree as at first. For instance, an egg boiled three minutes and left till cold will reheat in the same time and not be harder. It may be useful to know this when fresh eggs are scarce.

Whites of Eggs.

Beat up the whites of twelve eggs with rose-water, some fine grated lemon-peel, and nutmeg; sweeten to your taste, and well mix the whole. Boil it in four bladders, tied up in the shape of an egg, till hard; they will take half an hour. When cold, lay them in a dish; mix half a pint of good cream, a gill of sack, and half the juice of a Seville orange; sweeten and mix it well, and pour it over the eggs.

Another way.

Beat two whites in a plate in a cool place till quite stiff and they look like snow. Lay it on the lid of a stewpan; put it in a cool oven, and bake it of a light brown for about ten minutes.

Figs, to dry.

Take figs when thoroughly ripe, pare them very thin, and slit them at the top. To one pound of fruit put three quarters of a pound of sugar, and to the sugar a pint of water; boil the syrup at first a little, skim it very clean, and set it over coals to keep it warm. Have ready some warm water, and when it boils put in your figs; let them boil till tender; then take them up by the stalk, and drain them clean from water. Put them into the syrup over the fire for two or three hours, turning them frequently; do the same morning and evening, keeping them warm, for nine days, till you find them begin to candy. Then lay them out upon glasses. Turn them often the first day, on the next twice only; they will quickly dry if they are well attended to. A little ambergris or musk gives the fruit a fine flavour. Peaches and plums may be done the same way.

Small Flowers, to candy.

Take as much fine sugar as you think likely to cover the flowers, and wet it for a candy. When boiled pretty thick, put in your flowers, and stir, but be careful not to bruise them. Keep them over the fire, but do not let them boil till they are pretty dry; then rub the sugar off with your hands as soon as you can, and take them out.

Flowers in sprigs, to candy.

Dissolve gum arabic in water, and let it be pretty thin; wet the flowers in it, and put them in a cloth to dry. When nearly dry, dip them all over in finely sifted sugar, and hang them up before the fire, or, if it should be a fine sunshiny day, hang them in the sun till they are thoroughly dry, and then take them down. The same may be done to marjoram and mint.

Dutch Flummery.

Steep two ounces of isinglass two hours in a pint of boiling water; take a pint of white wine, the yolks of eight eggs, well beaten, the juice of four lemons, with the rind of one. Sweeten it to your taste; set it over the fire, and keep it stirring till it boils.

Hartshorn Flummery. No. 1.

Take half a pound of hartshorn; boil it in four quarts of water, till reduced to one quarter or less; let it stand all night. Blanch a quarter of a pound of almonds, and beat them small; melt the jelly, mix with it the almonds, strained through a thin strainer or hair sieve; then put a quarter of a pint of cream, a little cinnamon, and a blade of mace; boil these together, and sweeten it. Put it into china cups, and, when you use it, turn it out of the cups, and eat it with cream.

Hartshorn Flummery. No. 2.

Put one pound of hartshorn shavings to three quarts of spring water; boil it very gently over a slow fire till it is reduced to one quart, then strain it through a fine sieve into a basin; let it stand till cold; then just melt it, and put to it half a pint of white wine, a pint of good thick cream, and four spoonfuls of orange-flower water. Scald the cream, and let it be cold before you mix it with the wine and jelly; sweeten it with double-refined sugar to your taste, and then beat it all one way for an hour and a half at least, for, if you are not careful in thus beating, it will neither mix nor even look to please you. Dip the moulds first in water, that they may turn out well. Keep the flummery in cups a day before you use it; when you serve it, stick it with blanched almonds, cut in thin slices. Calves’ feet may serve instead of hartshorn shavings.

Hartshorn Flummery. No. 3.

Take one pound of hartshorn shavings, and put to it three quarts of water; boil it till it is half consumed; then strain and press out the hartshorn, and set it by to cool. Blanch four ounces of almonds in cold water, and beat them very fine with a little rose and orange-flower water. Make the jelly as warm as new milk, and sweeten it to your taste with the best sugar; put it by degrees to the almonds, and stir it very well until they are thoroughly mixed. Then wring it through a cloth, put it into cups, and set it by to jelly. Before you turn them out, dip the outside in a little warm water to loosen them; stick them with blanched almonds, cut in thin long pieces. Three ounces of sweet almonds, and one of apricot or peach kernels, make ratafia flummery. If you have none of the latter, use bitter almonds.

Fondues.

Boil a quarter of a pound of crumb of bread in milk; beat it with a wooden spoon; grate half a pound of Cheshire cheese, add the yolks of three eggs, and a quarter of a pound of butter; beat all well together. Beat up three whites of eggs to a thick froth; put this in last, and beat the whole well together. Bake in two paper cases or a dish, in a quick oven, for twenty minutes.

Yorkshire Fritters.

To two quarts of flour take two spoonfuls of yest, mixed with a little warm milk. Let it rise. Take nine eggs, leaving out four whites, and temper your dough to the consistence of paste. Add currants or apples, and a little brandy or rose-water. Roll the fritters thin, and fry them in lard.

Fruit, to preserve.

Strip the fruit, put it into a stone jar, set the jar in a saucepan of water, and stew it to boiling on the stove. Strain off the liquor, and to every pint allow a pound of loaf sugar. Mix the fruit and the sugar in lumps in a stone vessel, but not till the sugar is nearly dissolved: then put it in a preserving-pan, and simmer and strain it till it is quite clear. When it will jelly on a plate, it is done, and may be put into pots.

Fruit, to preserve green.

Take green pippins, pears, plums, apricots, or peaches; put them into a preserving-pan; cover them with vine-leaves, and then with clear spring water. Put on the cover of the pan, and set them over a very clear fire; take them off as soon as they begin to simmer, and take them carefully out with a slice. Then peel and preserve them as other fruit.

Fruit of all sorts, to scald.

Put your fruit into scalding water, sufficient nearly to cover it; set it over a slow fire, and keep it in a scald till tender, turning the fruit where the water does not cover. When it is very tender, lay paper close to it, and let it stand till it is cold. Then, to a pound of fruit put half a pound of sugar, and let it boil, but not too fast, till it looks clear. All fruit must be done whole, excepting pippins, and they are best in halves or quarters, with a little orange-peel and the juice of lemon.

Gingerbread. No. 1.

To a pound and a half of flour add one pound of treacle, almost as much sugar, an ounce of beaten ginger, two ounces of caraway seeds, four ounces of citron and lemon-peel candied, and the yolks of four eggs. Cut your sweetmeats, mix all, and bake it in large cakes, or tin plates.

Gingerbread. No. 2.

Into one pound and a half of flour work three quarters of a pound of butter; add three quarters of a pound of treacle, two ounces of sugar, half an ounce of ginger, a little orange-peel beaten and sifted. Some take a pound and a quarter of treacle and two ounces of ginger.

Gingerbread. No. 3.

Two pounds of flour, two ounces of caraway seeds, one tea-spoonful of powdered ginger, half a spoonful of allspice, and the same of pearl-ash, two ounces of preserved orange, the same of lemon-peel, and half a pound of butter; mix these ingredients well together, and make it into a stiff paste with treacle, as stiff as you would make paste for a tart; then put it before the fire to rise for one hour, after which you may roll it out, and cut it into cakes, or mould it, as you like.

Gingerbread. No. 4.

Take a pound of treacle and half a pound of butter; melt them together over a fire; have ready a pound and a half of flour well dried, into which put at least half an ounce of ginger well beaten and sifted, as many coriander seeds, half a pound of sugar, a little brandy, and some candied orange-peel; then mix the warm treacle and butter with the flour; make it into flat cakes, and bake it upon tins.

Gingerbread. No. 5.

Two pounds of flour well dried, one pound of treacle, one pound of sugar, one nutmeg, four ounces of sweetmeats, one ounce of beaten ginger, one pound of fresh butter, melted with the treacle, and poured hot upon the other ingredients; make it into a paste, and let it lie till quite cold; then roll it out, and bake it in a slow oven.

Gingerbread. No. 6.

One pound of treacle, the same weight of flour, butter and sugar of each a quarter of a pound, ginger and candied lemon-peel of each half an ounce. Rub the butter, ginger, and sugar, well together, before you put in the treacle.

Thick Gingerbread.

To a pound and a half of flour take one pound of treacle, almost as much sugar, an ounce of beaten ginger, two ounces of caraway seed, four ounces of citron and lemon-peel candied, and the yolks of four eggs. Cut the sweetmeats; well mix the whole; and bake in large cakes on tin plates.

Gingerbread Cakes or Nuts.

Melt half a pound of butter, and put to it half a pound of treacle, two spoonfuls of brandy, and six ounces of coarse brown sugar. Mix all these together in a saucepan, and let the whole be milk warm; then put it to a pound and a quarter of flour, half an ounce of ginger, some orange-peel finely grated, and as much candied orange as you like.

Gingerbread Nuts.

A quarter of a pound of treacle, the same of flour, one ounce of butter, a little brown sugar, and some ginger. Mix all together, and bake the nuts on tins. Sweetmeat is a great addition.

Gooseberries, to bottle.

Pick them in dry weather before they are too large; cut them at both ends with scissars, that they may not be broken; put them into very dry bottles, and fill them up to the neck with cold spring water. Put the bottles up to their necks in water, in a large fish-kettle, set it on the fire, and scald them. Take it off immediately when you perceive the gooseberries change colour. Next day, if the bottles require filling, have ready some cold spring water which has been boiled, and fill half way up the neck of the bottles; then pour in a little sweet oil, just sufficient to cover the water at the top of the bottle, and tie them over with a bladder.

Gooseberries in Jelly.

Make as much thick syrup as will cover the quantity of gooseberries you intend to do; boil and skim it clear: set it by till almost cold. Have ready some green hairy gooseberries, not quite ripe, and the skins of which are still rather hard; cut off the remains of the flower at one end, leaving the little stalk on at the other; with a small penknife slit down the side, and with the point of the knife carefully remove the seeds, leaving the pulp. Put the gooseberries into the syrup when lukewarm; set it on the fire, shake it frequently, but do not let it boil. Take it off, and let the gooseberries stand all night: with a spoon push them under the syrup, or cover them with white paper. Next day set them on the fire, scald them again, but they must not boil, and shake them as before. Proceed in the same manner a third time. The jelly to put them in must be made thus: Take three pints of the sharpest gooseberries you can get—they must be of the white sort—to one pint of water; and the quantity you make of this jelly must of course be proportioned to that of the fruit. Boil them half an hour, till all the flavour of the fruit is extracted; strain off the liquor; let it settle, pour off the clear, and to each pint add one pound of double-refined sugar. Boil it till it jellies, which you may see by putting a little into a spoon or cup. Put a little of the jelly at the bottom of the pot to prevent the gooseberries from sinking to the bottom; when it is set, put in the rest of the gooseberries and jelly. When cold, cover with brandy paper.

Gooseberries, to preserve.

Pick the white gooseberries, stamp and strain them; then take the largest of them when they just begin to turn; stone them, and to half a pound of gooseberries put a pound of the finest sugar, and beat it very fine. Take half a pound of the juice which you have strained; let it stand to settle clear; and set it, with six spoonfuls of water, on a quick fire; boil it as fast as you can; when you see the sugar, as it boils, look clear, they are enough; which will be in less than a quarter of an hour. Put them in glasses or pots, and paper them close. Next day, if they are not jellied hard enough, set them for a day or two in a hot stove, or in some warm place, but not in the sun; and, when jellied, put the papers close to them after being wetted and dried with a cloth.

Another way.

Stone your gooseberries, and as you stone them put them into water: then weigh them, and to eight ounces of gooseberries take twelve ounces of double-refined sugar. Put as much water as will make it a pretty thick syrup, and when boiled and skimmed let it cool a little; then put the gooseberries into the syrup, and boil them quick, till they look clear. Take them out one by one, and put them into glass bottles; then heat the syrup a little, strain it through muslin, pour it on the fruit, and it will jelly when cold.

Gooseberry Paste.

Pick off the eyes of the gooseberries, and put them in water scarcely sufficient to cover them; let them boil, and rub them through a sieve. Boil up a candy of sugar; put in your paste, and just scald it a little. Add one pound of sugar to a pint of the paste, and put into pots to dry in the stove: when candied over, turn them out on glasses.

Grapes, to dry.

Scald bunches of grapes in water till they will peel; when they are peeled and stoned, put them into fresh cold water, cover them up close, and set them over the fire till they begin to green. Then take them out of the water and put them to the syrup; after it has been well skimmed. Cut a paper that will exactly fit the skillet, and let it rest upon the syrup. Cover the skillet, and set it over a slow fire, till the grapes look green; put them into a thicker syrup, and, when they are as green as you wish them to be, take them out of the syrup, and let them dry in the stove in bunches.

Grapes, to preserve.

Stone your grapes, and peel off the skin; cover them and no more with codling jelly, and let them boil fast up: then take them off the fire, let them stand until they are cold, and boil them again till they become green. Put a pound of sugar to a pint of the grapes, and let them boil fast till they jelly.

Greengages, to preserve.

Gather the plums before they are too ripe, and take as much pump water as will cover them. Put to the water a quarter of a pound of double-refined sugar, boil it, and let it stand to be cold. Prick the greengages with a large needle in four places to the stone; wrap each of them lightly in a vine-leaf, and set them over a slow fire to green. Do so for three days running; on the last day, put in a spoonful of old verjuice or lemon-juice, and a small lump of alum. Next day draw them, and, after taking off the vine-leaves, put them in a thick syrup, first boiled and cleared. Finish them by degrees, by heating them a little every day till they look clear.

Another way.

Stone and split the fruit without taking off the skin. Weigh an equal quantity of sugar and fruit, and strew part of the sugar over the greengages, having first laid them on dishes, with the hollow part uppermost. Take the kernels from the stones, peel and blanch them. The next day, pour off the syrup from the fruit, and boil it very gently with the other sugar eight minutes. Skim it, and add the fruit and kernels. Simmer the whole till quite clear, taking off any scum that rises. Put the fruit, one by one, into small pots, and pour the syrup and kernels to it.

Hartshorn Jelly.

Boil one pound of hartshorn shavings over a very gentle fire, in two quarts of water, till it is reduced to one quart; let it settle, and strain it off. Put to this liquor the whites of eight or nine eggs, and four or five of their shells, broken very fine, the whites well beaten, the juice of seven or eight lemons, or part oranges; sweeten with the best sugar, and add above a pint of Rhenish or Lisbon wine. Mix all these well together, and boil over a quick fire, stirring all the time with a whisk. As soon as it boils up, strain it through a flannel bag, throwing it backward and forward till it is perfectly clear. Boil lemon-peel in it to flavour it. The last time of passing it through the bag, let it drip into the moulds or glasses.

Hedgehog.

Blanch two quarts of the best almonds in cold water; beat them very fine in a mortar, with a little canary wine and orange-flower water; make them into a stiff paste; then beat in the yolks of twelve eggs, leaving out five whites; add a pint of good cream; sweeten to your taste, and put in half a pound of good butter melted. Set it on a slow fire, and keep it constantly stirring till it is stiff enough. Make it up into the form of a hedgehog; stick it full of blanched almonds, slit and stuck up like the bristles; put it in a dish, and make hartshorn jelly, and put to it, or cold cream, sweetened with a glass of white wine, and the juice of a Seville orange; plump two currants for the eyes.

Ice and Cream.

Mix a little cream and new milk together in a dish; put in runnet, as for cheesecakes; stir it together. Pour in some canary wine and sugar. Then put the whites of three eggs and a little rose-water to a pint of cream; whip it up to a froth with a whisk, and, as it rises, put it upon the runnet and milk. Lay in here and there bunches of preserved barberries, raspberry jam, or any thing of that sort you please. Whip up more froth, and put over the whole.

Lemon Ice.

Grate the peel of two lemons on sugar, and put it into a bowl, with the juice of four lemons squeezed, and well stir it about; then sweeten it with clarified sugar to your taste, and add to it three spoonfuls of water. Throw over a little salt on the ice; put the ice in the bottom of the pail; put the ice-pot on it, and cover it also with ice. Turn the pot continually, and in about a minute or two open it, and continue to stir it till it is frozen enough; after this stir every now and then.

Iceing for Cakes.

Beat the white of an egg to a strong froth; put in by degrees four ounces of fine sugar, beaten and sifted very fine, with as much gum as will lie on a sixpence. Beat it up for half an hour, and lay it over your cakes the thickness of a straw.

Another.

Take the whites of four eggs and a pound of double-refined sugar, pounded and sifted; beat the eggs a little; put the sugar in, and whip it as fast as possible; then wash your cake with rose-water, and lay the iceing on; set it in the oven with the lid down till it is hard.

Jaunemange.

Steep two ounces of isinglass for an hour in a pint of boiling water; put to it three quarters of a pint of white wine, the juice of two oranges and one lemon, the peel of a lemon cut very fine, and the yolks of eight eggs. Sweeten and boil it all together; strain it in a mould, and, when cold, turn it out. Make it the day before you use it.

Another way.

One ounce of isinglass, dissolved in a good half pint of water, the juice of two small lemons, the peel of half a lemon, the yolks of four eggs, well beaten, half a pound of sugar, half a pint of white wine: mix these carefully together, and stir them into the isinglass jelly over the fire. Let it simmer a few minutes; when a little cool, pour it into your moulds, taking care to wet them first; turn it out the next day.

Coloured Jelly, to mix with or garnish other Jelly.

Pare four lemons as thin as possible; put the rinds into a pint and a half of water; let them lie twelve hours: then squeeze the lemons; put the water and juice together; add three quarters of a pound of the best sugar, but if the lemons are large, it will require more sugar. When the sugar is quite melted, beat up the whites of six new-laid eggs to a froth; mix all together, and strain it through a hair sieve into a saucepan; set it on a slow fire, and keep it stirred till it is near boiling and grows thick. Then take it off, and keep stirring it the same way till it cools. The colouring is to be steeped in a cup of water, and then strained into the other ingredients. Care must be taken to stir it always one way. The eggs are the last thing put in; the whole must be well mixed with a whisk till thoroughly incorporated.

Gloucester Jelly.

Of rice, sago, pearl barley, candied eringo root, of each one ounce; add two quarts of water; simmer it over the fire till it is reduced to one quart; strain it. This will produce a strong jelly; a little to be dissolved in white wine or warm milk, and to be taken three or four times a day.

Another way.

Pearl barley, whole rice, sago, and candied eringo root, of each one ounce, and half an ounce of hartshorn shavings, put into two quarts of spring water; simmer very gently till reduced to one quart, and then rub it through a fine sieve. Half a coffee-cup to be taken with an equal quantity of milk in a morning fasting, and lie an hour after it, and to be taken twice more in the day. You may then put a small quantity of wine or brandy instead of milk.

Lemon Jelly.

Put the juice of four lemons, and the rind pared as thin as possible, into a pint of spring water, and let it stand for half an hour. Take the whites of five eggs; sweeten, and strain through a flannel bag. Set it over a slow fire, and stir it one way till it begins to thicken. You may then put it in glasses or dishes, and colour with turmeric.

Nourishing Jelly.

Dissolve two ounces of isinglass in a quart of port wine, with some cinnamon and sugar: sweeten to your taste with the best white sugar. It must not be suffered to boil, and will take two or three hours to dissolve, as the fire must be very slow: stir it often to prevent its boiling. It must be taken cold.

Orange Jelly. No. 1.

Squeeze the juice of nine or ten China oranges and one Seville orange through a sieve into an earthen pan, adding a quarter of a pound of double-refined sugar. Take an ounce and a half, good weight, of the best isinglass, the peel of seven of the oranges grated, and the bitter squeezed out through a towel; boil this peel in the isinglass, which must be put over the fire in about a pint of water just to melt it. Stir it all the time it is on the fire; strain and pour it to the juice of the oranges, which boil together for about ten minutes. When you take it off, strain it again, and put it into moulds.

Orange Jelly. No. 2.

Set on the fire one ounce of isinglass in a quarter of a pint of warm water till it is entirely dissolved. Take the juice of nine oranges; strain off clear half a pint of mountain wine, sweetened with lump sugar to your taste, and colour it with a very little cochineal. Boil all together for a few minutes, and strain it through a flannel bag, till it is quite clear: pour it to the peels, and let it stand till it is a stiff jelly.

Orange Jelly. No. 3.

One ounce of isinglass, dissolved in a pint of water, the juice of six China oranges, a bit of the rind, pared thin, sweetened to the taste, scalded, and strained. You may scoop the rind and fill the oranges, and, when cold, halve or quarter them.

Restorative Jelly.

Take two pounds of knuckle of veal and a pound and a half of lean beef; set it over the fire with four pints of water; cover it close, and stew it till reduced to half. While stewing, put in half an ounce of fine isinglass, picked small, a little salt, and mace. Strain it off clear, and when cold take off every particle of fat. Warm it in hot water, and not in a pan. Take a tea-cupful twice a day.

Strawberry Jelly.

Boil two ounces of isinglass in a quarter of a pint of water over a gentle fire, and skim it well. Mash a quart of scarlet strawberries in an earthen pan with a wooden spoon; then put in the isinglass, some powdered sugar, and the juice of a good lemon—this quantity is for six small moulds; if you do not find it enough, add a little more water; then run it through a tamis, changing it two or three times.

Wine Jelly.

On two ounces of isinglass and one ounce of hartshorn shavings pour one pint of boiling water; let it stand a quarter of an hour covered close; then add two quarts of water, and boil it well till the isinglass is dissolved; add a pint of dry wine, sugar to your taste, four lemons, and the whites of seven eggs well beaten. Boil it quick, and keep it stirring all the time; then pour it through a jelly-bag, and strain it two or three times till quite clear.

Lemons or Seville Oranges, to preserve.

Take fine large lemons or Seville oranges; rasp the outside skin very fine and thin; put them in cold water, and let them lie all night. Put them in fresh water, and set them on the fire in plenty of water, and, when they have had two or three boils, take them off, and let them lie all night in cold water. Then put them into fresh water, and let them boil till they are so tender that you can run a straw through them. If you think the bitterness not sufficiently out, put them again into cold water, and let them lie all night. Lemons need not soak so long as oranges. To four oranges or lemons put two pounds of the best sugar and a pint of water; boil and skim it clear, and when it is cold put in the oranges, and let them lie four or five days in cold syrup; then give them a boil every day till they look clear. Make some pippin or codlin jelly thus: to a pint of either put one pound of sugar, and let it boil till it jellies; then heat the oranges, and put them to the jelly and half their syrup; boil them very fast a quarter of an hour, and, just before you take them off the fire, put in the juice of two or three lemons; put them in pots or porringers, that will hold them single, and that will admit jelly enough. To four oranges or lemons, put a pound and a half of jelly and the same quantity of syrup, but boiled together, as directed for the oranges. Malaga lemons are the best; they are done in the same manner as the oranges, only that they do not require so much soaking.

Lemon Caudle.

Take a pint of water, the juice of two lemons, the rind of half a lemon pared as thin as possible from the white, a blade of mace, and some bread shred very small; sweeten to your taste. Set the whole on the fire to boil; when boiled enough, which you will perceive by the bread being soft, beat three or four eggs well together till they are as thin as water; then take a little out of the skillet and put to the eggs, and so proceed till the eggs are hot; then put them to the rest, stirring well to prevent curdling.

Lemon or Chocolate Drops.

Take half a pound of fine-sifted double-refined sugar; grate into it the yellow rind of a fair large lemon; whip the white of an egg to a froth, with which wet the sugar till it is as stiff as good working paste. Drop it as you like on paper, with a little sugar first sifted on it; bake in a very slow oven.

For chocolate drops, grate about an ounce of chocolate as you did of lemon-peel, which must then be left out.

Lemon Puffs.

Into half a pound of double-refined sugar, beat fine and sifted, grate the yellow rind of a large lemon. Whip up the white of an egg to a froth, and wet it with the froth, till it is as stiff as a good working paste. Lay the puffs on papers, and bake them in a very slow oven.

Lemon Tart.

A quarter of a pound of almonds blanched and beaten with a little sweet cream; put in half a pound of sugar, the yolks only of eight eggs, half a pound of butter, the peel of two lemons grated. Beat all together fine in a mortar; lay puff paste about the dish; bake it half an hour.

Lemon Solid.

Put the juice of a lemon, with the rind grated, into a dish: sweeten it to your taste; boil a quart of cream till it is reduced to three half pints; pour it upon the lemon, and let it stand to cool. It should be made the day before it is used.

Syrup of Lemons.

To three pounds of the best sugar finely beaten put one pint of lemon juice, set by to settle, and then poured off clear: put it in a silver tankard, and set that in a pot of boiling water. Let this boil till the sugar is quite dissolved, and when cold bottle it; take care that in the boiling not the least water gets in. Skim off any little scum that rises.

Macaroons.

Take half a pound of almonds, blanched and pounded, and half a pound of finely pounded lump sugar. Beat up the whites of two eggs to a froth; mix the sugar and almonds together; add the eggs by degrees; and, when they are well mixed, drop a spoonful on wafer-paper. They must be baked as soon as made in a slow oven.

Citron Marmalade.

Boil the citron very tender, cutting off all the yellow rind; beat the white very well in a wooden bowl; shred the rind, and to a pound of pulp and rind take a pound and a half of sugar, and half a pint of water. When it boils, put in the citron, and boil it very fast till it is clear; put in half a pint of pippin jelly, and boil it till it jellies very well; then add the lemon-juice, and put it into your pots or glasses.

Cherry Marmalade.

Take eight pounds of cherries, not too ripe; stone them; take two pounds of sugar beaten, and the juice of four quarts of currants, red and white. Put the cherries into a pan, with half a pound of the sugar, over a very hot fire; shake them frequently; when there is a good deal of liquor, put in the rest of the sugar, skimming it well and boiling it as fast as possible, till your syrup is almost wasted; then put in your currant juice, and let it boil quick till it jellies; keep stirring it with care; then put it in pots.

Another way.

Take five pounds of cherries stoned and two pounds of loaf sugar; shred your cherries, wet your sugar with the juice that runs from them, then put the cherries into the sugar, and boil them pretty fast, till they become a marmalade. When cold, put it into glasses for use.

Orange Marmalade. No. 1.

Pare your oranges very thin, and lay them in water two or three days, changing the water twice a day; then take them out, and dry them with a linen cloth. Take their weight in sugar beat fine; cut the oranges in halves, take out the pulp, pick out the seeds, and take off the skins carefully. Boil the rinds very tender in a linen cloth; cut them in strips whilst hot, and lay them in the pan in which you design to boil the marmalade. Put a layer of sugar, and a layer of orange rinds, alternately, till all are in; let them stand till the sugar is quite dissolved; add the juice of a lemon; set them on a stove, and let them boil fast till nearly done; then put in the pulp, and boil them again till quite done. Take them off, and add the juice of a lemon; let them stand in pots for a few days, and they will be fit for eating.

Lemon marmalade may be done in the same way, only with a much greater quantity of sugar, or sugar mixed with sugar-candy.

Orange Marmalade. No. 2.

Take six dozen Seville oranges; pare thin three dozen, the other three rasp thin, and keep the parings and raspings separate. Cut all the six dozen in halves; squeeze out the juice, but not too hard; scoop out the pulp with a tea-spoon; pick out the seeds, and keep the pulp. Boil the skins, changing the water two or three times, to take off the bitterness, till they are tender enough for a straw to pierce them. When they are boiled, scoop out and throw away the stringy part; boil the parings three times in different waters; beat the boiled skins very fine in a marble mortar; beat the boiled rinds in the same manner. The pulp, skin, rinds, and juice, must be all weighed, but not yet mixed; for each pound in the whole take one pound of loaf sugar, which must first be mixed with a little water, boiled alone, well skimmed, and thoroughly cleared. The pulp, skins, and juice, must then be put into this syrup, well mixed, and boiled together for about half an hour; after which put in the rasped rinds, beaten as above directed, and boil all together for a short time. Put the marmalade into small pots, and cover with brandy paper.

Orange Marmalade. No. 3.

Take a dozen of Seville oranges and their weight in sugar finely powdered. Pare the oranges as thin as possible; the first peel is not used in marmalade; it is better to grate off the outer peel and put them in water. Let them lie two or three days, changing the water every day; then cut the oranges in quarters, and take out all the pulp; boil the peels in several waters, till they are quite tender and not bitter. Then put to the sugar half a pint of water, and boil it to a syrup, till it draws as fine as a hair; put in the peels sliced very thin, and boil them gently about a quarter of an hour. While the peels are boiling, pick out all the seeds and skins from the pulp; then put the pulp to the orange-peel; let it boil till it is clear; put a little in a saucer, and when it jellies it is done enough.

Scotch Orange Marmalade.

Weigh the oranges, and take an equal weight of sugar; wipe the fruit with a wet cloth; grate them, cut them across, and squeeze them through a hair sieve. Boil the skins tender, so that the head of a pin will easily pierce them; take them off the fire, squeeze out the water, scrape the pulp from them, cut the skins into very thin chips, and let them boil until they are very transparent. Then put in the juice and so much of the gratings as you choose; let it all boil together till it will jelly, which you will know by letting a little of it cool in a saucer.

Red Quince Marmalade. No. 1.

Take one pound and a half of quinces, two pounds of sugar, a pint of water, and a quarter of a pint of the juice of quinces; boil it tender, and skim it well. When done enough, put into it a quarter of a pint of the juice of barberries. Skim it clear as long as any thing rises.

Red Quince Marmalade. No. 2.

Scald as many fine large quinces as you would use, and grate as many small ones as will make a quart of juice, or according to the quantity you want. Let this settle; after you have pressed it through a coarse cloth, strain it through a jelly-bag, that what you use may be perfectly clear. To every pint of this liquor put a pound and a half of sugar, and a pound and a half of the scalded quinces, which must be pared and cored before they are weighed. Set it at first on a pretty brisk fire; when it begins to boil, slacken the fire; and when it begins to turn red cover it close. As soon as it is of a fine bright red, take it off, as it turns of a blackish muddy colour in a moment if not carefully watched. A small bit of cochineal, tied up in a bit of rag and boiled with it, gives it a beautiful colour. Before you have finished boiling, add barberry juice, to your judgment, which improves the flavour.

Red Quince Marmalade. No. 3.

Pare the quinces, quarter them, and cut out all the hard part; to a pound of quinces put a pound and a half of sugar and half a pound of the juice of barberries, boiled with water, as you do jelly or other fruit, boiling it very fast, and break it very small; when it is all to pieces and jellied, it is enough. If you wish the marmalade to be of a green colour, put a few black bullaces to the barberries when you make the jelly.

White Quince Marmalade.

Pare and quarter the quinces, and put as much water as will cover them; boil them all to pieces to make jelly, and run it through a jelly-bag. Take a pound of quinces, quarter them, and cut out all the hard parts; pare them, and to a pound of fruit put a pound and a half of finely beaten sugar and half a pint of water. Let it boil till very clear; keep stirring it, and it will break as you wish it. When the sugar is boiled very thick, almost to a candy, put in half a pint of jelly, and let it boil very fast till it becomes a jelly. Take it off the fire, and put in juice of lemon; skim it well, and put it into pots or glasses.

Marchpane.

Blanch one pound of almonds as white as you can; take three quarters of a pound of fine white sugar well pounded; beat them up together with a little rose-water, to prevent the almonds from oiling. Take out the mixture, work it like paste, make it into cakes, lay them on wafers, and bake them. Boil rose-water and sugar till it becomes a syrup; when the cakes are almost done, spread this syrup all over them, and strew them with comfits.

Another way.

Take a pound of almonds finely beaten, and a pound of fine sugar, sifted through a hair sieve; mix these together; then add the whites of four eggs, beaten up to a froth; mix the whole well together, and scald it over your fire, still keeping it well-stirred, to prevent burning. Let it stand till cold; afterwards roll it on papers, and bake it.

Marrow Pasties.

Make the pasties small, the length of a finger; put in large pieces of marrow, first dipped in egg, and seasoned with sugar, beaten cloves, mace, and nutmeg. Strew a few currants on the marrow, and either bake or fry them.