Page:Art of Cookery 1774 edition.djvu/399

 Appendix to the Art of Cookery

Take cream, and mix it till it be pretty thick : if you boll your cream with a little cinnamon it will be better, but let it be cold before you put it to your quince.

Citron cream.

TAKE a quart of cream, and boil it with three pennyworth of good clear isinglass, which must be tied up in a piece of thin tiffany ; put in a blade or two of mace strongly boiled in your cream and isinglass, till the cream be pretty thick ; sweeten it to your taste, with perfumed hard sugar ; when it is taken off the fire put in a little rose-water to your taste ; then take a piece of your green freshest citron, and cut it in little bits, the breadth of point-dales, and about half as long ; and the cream being first put into dishes, when it is half cold, put in your citron, so as it may but sink from the top, that it may not be seen, and may lie before it be at the bottom ; if you wash your citron before in rose-water, it will make the colour better and fresher ; so let it stand till the next day, where it may get no water, and where it may not be shaken.

Cream of apples, quince, gooseberries, prunes, or raspberries.

TAKE to every quart of cream four eggs, being first well beat and strained, and mix them with a little cold cream, and put it to your cream, being first boiled with whole mace ; keep it stirring till you find it begin to thicken at the bottom and sides; your apples, quinces, and berries must be tenderly boiled, so as they will crush in the pulp ; then season it with rose-water and sugar to your taste, putting it up into dishes; and when they are cold, if there be any rose-water and sugar, which lies waterish at the top, let it be drained out with a spoon : this pulp must be made ready before you boil your cream ; and when it is boiled, cover over your pulp a pretty thickness with your egg cream, which must have a little rose-water and sugar put to it.

Sugar loaf cream.

TAKE a quarter of a pound of harishorn,, and put it to a pottle of water, and set on the fire in a pipkin, covered till it be ready to teeth ; then pour oft' the water, and put a pottle of water more to it, and let it stand simmering on the fire till it be consumed.