CRANBERRY JELLY.--Mix isinglass jelly, or calf's-foot jelly, with a
double quantity of cranberry juice, sweeten it with fine loaf sugar,
boil it up once, and strain it to cool.
RICH CUSTARDS.--Boil a pint of milk with lemon-peel and a stick of
cinnamon. While it is boiling, beat up the yolks of five eggs with
a pint of cream. When the milk tastes of the spice, pour it to the
cream, stirring well; sweeten it to taste. Give the custard a simmer,
till of a proper thickness, but do not let it boil. Stir the whole
time one way. Season it with a little rose-water, and a few spoonsful
of wine or brandy, as you may prefer. When put into cups, grate on
nutmeg.
TO PRESERVE PEACHES.--Scald peaches in boiling water, but do not let
them boil; take them out and put them in cold water, then dry them in
a sieve, and put them in long, wide-mouthed bottles. To a half dozen
peaches put a quarter of a pound of clarified sugar; pour it over the
peaches, fill up the bottles with brandy, and stop them close.
COCOA-NUT CAKES.--Grate the meat of two cocoa-nuts, after pealing
off the dark skin; allow an equal weight of loaf sugar, pounded and
sifted, and the rind and juice of two lemons.
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