Is made the same way--you may add a little white wine to both; it will
give an agreeable flavour.
* * * * *
GOOSEBERRY FOOL.
Pick the stems and blossoms from two quarts of green gooseberries; put
them in a stew pan, with their weight in loaf sugar, and a very little
water--when sufficiently stewed, pass the pulp through a sieve; and when
cold, add rich boiled custard till it is like thick cream; put it in a
glass bowl, and lay frothed cream on the top.
* * * * *
TO MAKE SLIP.
Make a quart of rich milk moderately warm: then stir into it one large
spoonful of the preparation of rennet, (see receipt to prepare rennet,)
set it by, and when cold, it will be as stiff as jelly. It should be
made only a few hours before it is used, or it will be tough and watery;
in summer, set the dish in ice after it has jellied--it must be eaten
with powdered sugar, cream, and nutmeg.
* * * * *
CURDS AND CREAM.
Turn one quart of milk as for the slip--let it stand until just before
it is to be served: then take it up with a skimming dish, and lay it on
a sieve--when the whey has drained off, put the curds in a dish, and
surround them with cream--use sugar and nutmeg.
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