Blanc Mange

Put an ounce of isinglass into a stew-pan, with half a pint of water; let it simmer very gently until the isinglass is quite dissolved, then strain it into a pint of cream and a pint of milk mixed ; put the peel of a lemon in, and a little cinnamon and sugar; let it boil for fifteen minutes; blanch two ounces of sweet almonds and half an ounce of bitter almonds; pound them until they are fine enough to go through a tammy; then mix them with the milk and cream, etc; let all hod for a few minutes; then rub it through a tammy, so as to get all the almonds through; then put a glass of white brandy to it ; when getting cold, put it in a mould.

N.B. When a larger quantity is wanted, use almonds and isinglass accordingly.

Apple And Barberry Tart

Sheet a tart-pan with short paste; put half apple and half barberries; put sugar, and cover it in, and finish the same as other tarts.

Iceing For Rich Cakes

Put one pound of very fine sifted treble-refined sugar into a bason, and the whites of three new laid eggs; beat the sugar and eggs up well with a spoon, until they become very white, and quite thick ; the more it is beat up, the whiter and thicker it will get; when done, put it over a cake with a spoon, smooth it with a knife, and garnish it according to fancy.

N. B. Put the ornaments on before the iceing becomes dry.

Sponge Biscuits Or Cakes

Take fourteen ounces of very fine flour dried and sifted, one pound of lump sugar sifted through a lawn-sieve, and the rind of two lemons grated ; put a deep pan either over a very slow stove or before the lire, so as to make the pan quite hot; (be very careful that the pan is free from grease; if the pan has been used for any thing else, rub the inside with a little flour); break twelve eggs into a bason, then put them into the pan, and whisk them up until the eggs become quite thick ; then put in the sugar, and whisk it up for about five minutes over a very slow stove; then let it stand while you are buttering the pans, which require very great attention; the butter should be worked about the pan until it becomes like cream, and very thick ; then beat up the eggs again for about five minutes; then take the whisk out, and knock it on the sides of the pan, to get the batter from it; then put in the flour and lemon-peel, and mix it up with the spoon; then fill the pans; put them on a baking sheet, and sift a little sugar over them through a lawn-sieve, and put them in the oven ; the oven should be very quick; they Will not take many minutes; when done, take them out of the pans, and lay them on a dish, bottom upwards ; wipe the pans very clean while hot.

N. B. This batter will do for Naples biscuits, and different kinds of drops. Naples biscuit-moulds are different from the sponge cake-moulds; they are to be had at any tin-shop.

Mushroom Fritters

Make batter the same way as for pancakes, only make it thicker, otherwise it will not stick to the mould; (the mould is made by Mr. Buhle of St. Martin's Lane); have some lard hot in a stewpan, and have sweet oil in a tea-cup, or something of the same size, to dip the mould in; drain the oil from it, then dip it in the hatter, and then immediately in the hot lard; take it out as soon as the fritter becomes brown, lay them on white kitchen paper, to soak the lard from them; fill the hollow part with custard; sift fine sugar, and hold the salamander over to glaze the fritters; dish them on a napkin.