Peu D'Amours

Peu d'amours are made of puff-paste cut out in what shape is thought proper; put them on a baking sheet ; brush them over with the white of egg; sift a little fine sugar over them, and put them in the oven ; when done, and cold, put any sweetmeat that is most convenient; dish them in the shape of a pyramid.

Orange Cream

Squeeze twelve China oranges into one quart of jelly ; beat up six yolks of eggs with a Little warm jelly; strain it to the main part, and keep stirring it until it begins to set; then put it into the mould.

China Orange Jelly

Rub the bloom of six China oranges upon half a pound of sugar; peel three Seville oranges and three lemons very thin; put them into a stewpan, with a pint of water, one ounce of isinglass, a little cinnamon, a few coriander seeds, and a few cloves; boil all together until the isinglass is dissolved; then strain it in a bason ; put a pint of white wine and a glass of brandy to it, the juice of the Seville and China oranges and lemons, and the sugar that was rubbed to the China oranges; keep stirring it until nearly cold, then put it into a mould : garnish with China orange sliced.

N. B. If you should have clear jelly to spare, that will answer the purpose better than making it from isinglass; rub the

L bloom of six China oranges upon a quarter of a pound of sugar, squeeze the oranges, strain the juice, and put that and the sugar to a quart of clear jelly; keep stirring it until cold, then put it in the mould.

Orange Souffle

OrangE souffle, is orange jelly put into a pan. and whisked until nearly stiff; then put in the mould: garnish with China orange.

Gum Paste For Ornaments

Take what quantity of gum-dragon you think proper, put it into a small deep sweet-meat pot ; put as much warm water as will cover it, and cover it over with paper; when it has stood about six hours, take it out of the pot, and turn it upside down ; then put it in the pot again, with as much more water; let it stand all night; next day strain it through a cloth; then put it in a mortar, with a little treble-refined sugar, sifted through a fine drum-sieve ; it will take at least one hour pounding; when it is pounded enough, it will draw into strings, and crack against a mortar; put a little fine hair-powder in it before you take it out of the mortar; when taken out of the mortar, work it up with treble-refined sugar, sifted as before mentioned, and one third hair-powder; make as many colours as you please; then make what ornaments are wanted.

A Tapioca Pudding, Either Baked Or Boiled

Put half a pound of Tapioca in a stew-pan, with cold water ; set it on the fire till it comes to a boil; then strain it off, and boil it in a quart of new milk; let it boil slow until it has soaked up all the milk, then put it into a bason to cool; break ten eggs, leave out four whites, heat them up. and sweeten with moist sugar; add a glass of brandy, two ounces of oiled butter, and nutmeg: either bake or boil it.