Make calf's foot jelly not very stiff, freeze it, and serve it in
glasses.
* * * * *
PEACH CREAM.
Get fine soft peaches perfectly ripe, peel them, take out the stones,
and put them in a China bowl: sprinkle some sugar on, and chop them very
small with a silver spoon--if the peaches be sufficiently ripe, they
will become a smooth pulp; add as much cream or rich milk as you have
peaches; put more sugar, and freeze it.
* * * * *
COFFEE CREAM.
Toast two gills of raw coffee till it is a light brown, and not a grain
burnt; put it hot from the toaster without grinding it, into a quart of
rich, and perfectly sweet milk; boil it, and add the yelks of eight
eggs; when done, strain it through a sieve, and sweeten it; if properly
done, it will not be discoloured. The coffee may be dried, and will
answer for making in the usual way to drink, allowing more for the
quantity of water, than if it had not gone through this process.
* * * * *
QUINCE CREAM.
Wash ripe quinces and boil them whole till quite tender--let them stand
to drain and cool--then rub them through a hair sieve; mix with the pulp
as much cochineal finely powdered, as will make it a pretty colour; then
add an equal quantity of cream, and sweeten it.
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