Cream For Pies

Take a pint of new milk; then and a few coriander seeds washed, a bit of lemon peel, a laurel leaf, a stick of cinnamon, four cloves, a blade of mace, some sugar, and boil all together ten minutes. Then have ready in another stewpan the yolks of six eggs and half a table spoonful of flour mixed, and strain the milk to them. Then set it over a slow fire, whisk it till it is of a good consistence, and he careful it does not curdle. When it is cold it may be put over green codlings, gooseberries, or curants, etc. in pies.

N. B. The cream maybe perfumed, by adding, when nearly cold, a dessert spoonful of orange flower water, a table spoonful of syrup of roses, and a little ambergrise. Fruit pies, likewise, should be sweetened with sifted loaf sugar, covered with puff or tart paste, and when served up the top to be cut off, the fruit covered with either of the above creams, and small leaves of baked puff paste put round.

Mince Meat

Roast, with a paper over it, a fillet of beef cut from the inside of a rump, and when cold chop it small. To two pounds of meat add two pounds of beef suet chopped fine, two pounds of chopped apples, one pound of raisins stoned and chopped, one pound of currants washed and picked, half a pound of citron, a quarter of a pound of candied orange and a quarter of a pound of candied lemon peels cut into small slices; add some beaten cinnamon, mace cloves, allspice, a small quantity of each, a pint of brandy, and a very little salt. Then mix all the ingredients "well together, put them into a pan, and keep it close covered in a cool place.

N. B. It is advised that the meat be omitted, and instead of it add one pound of the yolks of hard eggs chopped.

Compote Of Oranges

Peel and divide into quarters China oranges; then put them into a clear syrup, boil them gently five minutes, and take them out. Put into a gill of water a small quantity of cinnamon, cloves, and mace, the juice of two oranges, and a bit of the peel; boil ten minutes, strain the liquor to the syrup, and reduce it to a strong consistence. Then put in the quarters of the oranges, and when they are cold set them in a trifle dish, and put some cleared calves' feetjelly chopped round them

Tea Cream

Take a pint of cream, a few coriander seeds Washed, a stick of cinnamon, a bit of lemon peel, ana sugar; boil them together for ten minutes; then add a gill of very strong green tea. Have ready the whites of six eggs beat up., and strain to them the cream; whisk it over a fire till it begins to thicken, then fill cups or a deep dish, and when cold garnish with whole ratiilas.

Virgin Cream

To be done in the same manner, only omitting the tea, and adding slices of citron when put into a dish.

Coffee Cream

To be done in the same way, but instead of the liquid boil an ounce of whole coffee in the cream.

Burnt Cream

To be done in the same manner as virgin cream, and when it is quite cold and to be served up put sifted sugar over and burn it with a clear red-hot salamander. Put round the edge of the dish some ratifias.