1560. - Gooseberry-Fool

Put the fruit into a stone jar, with white sugar; set the jar on a stove, or in a saucepan of water over the fire; if the former, a large spoonful of water should be added to the fruit. When it is done enough to pulp, press it through a colander; have ready a teacupful of new milk and the same quantity of raw cream boiled together, and left to be cold; then sweeten pretty well with fine sugar, and mix the pulp by degrees with it.

For Orange-Fool

Mix the juice of three oranges, three eggs well beaten a pint of cream, a little nutmeg and cinnamon, and sweeten to your taste. Set the whole over a slow fire, and stir it till it becomes as thick as good melted butter, but it must not be boiled; then pour it into a dish for eating cold.

For Apple-Fool

Stew apples as directed for gooseberries, and then peel and pulp them. Prepare the milk, etc., and mix as before.

1561. - To Make An Almond Posset

Grate the crumb of a loaf very fine, pour a pint of boiling milk upon it; let it stand two or three hours; then beat it exceedingly well; add to it a quart of good cream, and four ounces of almonds, blanched and beaten as fine as possible, with rosewater. Mix them all well together, set them over a very slow fire, and boil them a quarter of an hour: then set it to cool, and beat the yolks of four eggs, and mix them with your cream. When it is cold, sweeten it to your taste; then stir it over a slow fire, till it grows pretty thick, but do not let it boil, or it will curdle; then pour it into a china bowl. When you send it to table, put in three macaroons to swim on the top.

1562. - Taylor's Plum Pudding Glace

(Furnished for this work by Mr. Taylor of New York.)

One quarter of a pound each of raisins, currants and citron, one quarter of a pound of chocolate, all boiled together in a pint of Madeira wine; mix it when cold with ice cream, so as to make sufficient for an ordinary sized pudding.

1564. - Frozen Pudding. (Furnished For This Work By Mr. Sneckner, Whose Splendid Confectionery Establishment Is In Union Square, New York.)

Cut up about half a pound of preserved fruits - such as peaches, plums, citron, raisins, and currants - add half a pound of Baker's chocolate, and a pint of best Madeira wine; simmer on the fire about fifteen minutes, and when perfectly cold add about one quart of vanilla ice cream. Freeze it in a two-quart mould, and for the sauce whip half a pint of sweet cream flavored with vanilla.

1566. - Meringues A La Creme. (Furnished By Mr. Delmonico For This Work.)

Beat to a froth the whites of six eggs, to this add three ounces of finely powdered sugar, and mix up well. Then lay sheets of paper upon tin or other plates, place some spoonfuls of the mixture at intervals of half an inch, and powder them with fine sugar. Cook them at a very gentle heat, and, when done, place them in a warm place, in order to keep them dry. You may dress them with whipped cream or jelly, according to your taste.

1572. - Tea Cream

Infuse an ounce of the best green tea in half a pint of boiling milk, simmer it five minutes, then strain it through a tammy, pressing the leaves well; boil a pint of rich cream, add to it the yolks of four eggs beaten, and sufficient quantity of clarified sugar; pour this whilst hot to the milk, stir them together well, put in as much clarified isinglass as will set it, and pour the cream into the mould or glasses; place them on ice; when perfectly cold, turn it out of the mould or serve in the glasses.