Raspberry Cream

Boil a quarter of an ounce of isinglass in a very little water ; when dissolved, strain it through a hair-sieve; while warm, put it to a quart of cream ; keep whisking it up while putting the isin-glass in; warm about half a pint of raspberry jelly, and put it to the cream; add a little sifted sugar and a small glass of brandy ; whisk it up well, until it becomes quite thick ; then put it into the mould.

N. B. In summer, use fresh raspberries ; about a pint will make a mould of about a pint and a half; rub it through a tammy.

Cederata Cream

Boil a quarter of an ounce of isinglass in a very little water; when dissolved, strain it into a quart of good cream ; keep whisking the cream while the isinglass is putting in. to hinder it from settling; then put in a glass of brandy and a table-spoon fid of extract of cederata; whisk it well up, until it becomes quite thick; then put it into the mould: garnish with sliced orange, if in season. N. B. Add lump sugar.

Coffee Cream, In Cups

Boil a quart of cream, and put a little isinglass in, (about half an ounce will be sufficient); strain the cream, and put about a pint of strong coffee; sweeten it with sugar-candy, and put about a table-spoonful of cederata, (if to be had); put the cream into a pan, and whisk it up for about five minutes; then put the cream in the cups.

Tartlets

Sheet the tartlet-pan with puff-paste; put what sweet-meat you think proper, cross bar them, and put them in the oven to bake; when done, put them on paper, to soak the butter from the paste.

Gateau Millefleur

A gateaU millefleur is cut out of puff-paste ; (there are millefleur cutters for that purpose)"; put different sweetmeats in every piece; spin carmel sugar overall, as it hinders the paste from falling out.

Rhenish Cream

Beat up the yolks of eight eggs very fine; add a quart of jelly, by a little at a time; then strain it through a lawn-sieve; stir it until nearly cold, and then put it into a mould : garnish with China orange.

Compote Of Pears

Peel the pears, cut them clown the middle, and take out the core; put about half a pound of sugar on to boil in about half a pint of water; skim it until it is quite clear, then put a pint of port wine to it; put the pears into a preserving-pan, and pour the sugar and wine over them; put in about two dozen of cloves; cover them over with paper, and let them boil gently until tender; they will take two hours : this quantity of sugar and wine will do for twelve pears.

A Trifle

Cut a few slices off a savoy cake, and put them at the bottom of a trifle-dish, (which is something like a salad-dish, in respect to depth); lay a layer of macaroons on them, and a layer of ratifees; pour a pint of Lisbon over the cakes, leave it long enough to soak all the wine up, and then cover the cakes with custard, made in the following manner: - put a quart of milk and cream mixed, and a little cinnamon, lemon-peel, and sugar; let it boil for half an hour; take it off the stove, and put it to cool: to this quantity of milk and cream put the yolks of eight eggs, and a spoonful of flour; beat them up in a bason, with a spoon, very well; put the milk in by little at a time, and keep stirring it all the while; then strain it through a hair-sieve into a stewpan ; put it on a brisk fire, and be sure to keep stirring it until it comes to a boil ; then take it off, and put it to cool ; when half cold, add a glass of brandy and a few spoonfuls of ratifee; then cover the cakes with it, and lav apricot jam upon the custard ; then put a pint of good cream into a bason, with the white of an egg, a lump of sugar rubbed to a lemon, and about two glasses of white wine; beat it up with a whisk, and skim the froth with a spoon that has holes in it; lay the froth on the back of the sieve, which should be laid upon a dish, to save the drain-ings to return into the pan again, for whipping; lay the whipped cream over the trifle; put a few harlequin seeds in any form you think proper: garnish the edge of the dish with preserved orange, or dried orange-peel.