1536. - Cheesecakes, Lemon

Take four ounces of sifted lump sugar and the same quantity of butter; melt them slowly, add the yolks of two and the white of one egg, a sponge cake, some blanched almonds, the rind of three lemons shred fine, and the juice of one lemon and a half, and three spoonfuls of brandy; mix all well together, then make a paste with eight ounces of flour, and six ounces of butter, mixing four ounces of it with the flour first, then wet it with six spoonfuls of water, and roll in the remainder of the butter; put the ingredients to this paste, and bake it.

1537. - Arrowroot Custard

One pint of milk, one table-spoonful of arrowroot, one of sugar, boil the milk with a stick of cinnamon in it, wet the arrowroot with a little cold milk, add to it one egg well beaten, add the sugar, stir the whole into the boiling milk, flavor it with vanilla, wine, or rose when nearly cold.

You may flavor custards with lemon-peel, vanilla, or any thing you choose, and make them as rich as you like.

1538. - Blanc Mange

Wet one ounce or four sheets of Cooper's Isinglass in cold water, boil one quart of milk with a stick of cinnamon in it, drain the isinglass out of the water and stir it into the milk; when dissolved, strain it through a flannel bag, sweeten it, and when cold pour it into the moulds.

1539. - Custard Cream Of Chocolate. Scrape One-Quarter Of A Pound Of The

best chocolate; pour on it a teacupful of boiling water, and let it stand by the fire till it has dissolved. Beat eight eggs very light, omitting the whites of two. Stir them by degrees into a quart of cream or rich milk, alternately with the melted chocolate and three table-spoonfuls of powdered white sugar. Put the mixture into cups and bake it ten minutes. Send them to table cold, with whipped white of egg heaped on the top of each custard.

1541. - Champagne Cream

Is made by beating up the yolks of six eggs with as much powdered sugar as will make it quite stiff - so much so as nearly to make the spoon stand in it.

Then pour on it very gradually - stirring it all the time - a bottle of sparkling champagne: grate on it a little nutmeg, and serve it to the ladies, who seldom refuse a second glass.

A bottle of good cider or perry will be a tolerable substitute.

1542. - Leche Crema

Beat up three eggs, leaving out two of the whites, and add to to them gradually one pint and a half of milk; then mix very carefully four table-spoonfuls of fine wheat-flour, and two ounces of finely powdered loaf-sugar, with grated lemon-peel to give a flavor. Boil these ingredients over a slow fire, stirring constantly to prevent burning, until the flour is quite dissolved. Prepare a shallow dish with some ratafia cakes at the bottom, and when the "crema" is sufficiently boiled, pour it through a sieve upon the cakes.*

1544. - Clouted Cream

Strain the milk as soon as it comes from the cow into wide pans, holding about six quarts each, so as to be about three inches deep, and let it remain for twenty-four hours; then gently place the pan upon a hot plate or slow charcoal fire, which must heat it very gently, for if it boils it is spoilt; as soon as the cream forms a ring in the middle, remove a little with the finger, and if a few bubbles rise in the place where you do so, it is done, which will be in half to three quarters of an hour; remove it from the fire, and let it remain twenty-four hours; then skim it, and throw a little sugar on the top.