1218. Cream Au Naturel

Take some thin cream, mind and let it be fresh, and put it in a bowl on ice to cool, add to it powdered sugar, and serve it

1219. Pine Apple Cream

Have some pine apple prepared in syrup, and cut into small dice, putting it in your cream with a little of the syrup, the other process as before.

1220. Raspberry And Currant Cream

Use a pottle of raspberries, and the juice of a handful of currants, passed through the sieve with the raspberries, then proceed the same as before, precisely.

1221. Rhenish Cream

This can be made best from some stale clear jelly; boil your jelly and let it cool a little, have ready eight yolks of eggs,, a little sugar, and a little brandy, mis this all to the jelly, pass it through a tammy sieve, or a lawn sieve, into a basin, keeping it well mixed until it begins to jelly, then put it into your mould.

1222. Cream Strawberries

Rub through a fine sieve about four ounces of strawberries, have ready boiled in a small quantity of water or milk two ounces of isinglass, strain it, and put it to get cold, but not to set; put in a large basin one pint of cream, whip it with your whisk until it begins to thicken, then whip in a piece of a lemon free from pips, a handful of sifted sugar, now the strawberries, more sugar if not sweet enough, now whip in gently your isinglass, not more than a tea cupful whip it well, and if nearly set put it into your mould; if not a good colour,, as that of a strawberry, use cochineal colouring to it.

1223. Vanilla Cream

Boil a stick of vanilla in a cupful of milk, with a few pieces of lump sugar, for one hour, take out the vanilla, and let the milk get cold, prepare your isinglass and cream as in other creams, whip the essence of vanilla into.it, make it rather sweet with, sifted sugar, fill your mould as before. Turn out all jellies and creams with lukewarm water, damping the tops with a clean cloth before you turn them over upon your dish.

1224. Gooseberry Fool

Put gooseberries into a stone jar with some fine Lisbon sugar, put the jar either in a stove or in a saucepan of water over the fire, if in a stove a large spoonful of water should be added to the fruit; when it is done to a palp press it through a cullender. Have ready a sufficient quantity of new milk, and a tea-cupful of raw cream boiled together, or you may use an egg instead of the cream, leave it to get cold, then sweeten well with sugar and mix the pulp by degrees with it.

1225. Apple Fool

May be made as gooseberry fool, except that when stewed they should be peeled and pulped,

Cover the bottom of. the dish, with Naples biscuits, and macaroons broke in halves, wet with brandy and white wine poured over them, cover them with patches of raspberry jam, fill the dish with a good custard, then whip up a syllabub, drain the froth on a sieve, put it on the custard and strew comfits over all.

1227. Apple Trifle

Take a quantity of apples, and pulp them through a sieve until you have sufficient to make a thick layer at the bottom of your dish, grate the rind of half a lemon fine and mix with it, sweeten to palate with sugar. Mix together half a pint of milk, the same quantity of cream, and the yolk of one egg, scald it over a quick fire keeping it well stirred all the time, it must not boil, add a little more sugar and then stand it to cool; when cold lay it over the apples with a spoon, cover it with a whip which should be made about twenty-four hours previously, and which should be thus made; - to a gill of rich cream put the whites of two eggs well beaten, four tea-spoon-.fuls of pounded sugar, some lemon peel, and a wine glass of raisin wine, beat it well with a whisk which is kept only for such purposes. A gooseberry trifle may be made in the same way.