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 cold; then put it into narrow-bottomed drinking-glasses, in which let it stand a whole day; when you wish to turn it out, put your glasses into warm water for a minute, and it will turn out like a sugar loaf.

Take a quart of cream, a pint of white wine, and a little juice of lemon; sweeten it well, lay in a sprig of rosemary, grate some chocolate, and mix all together; stir it all over fire till it is thick, and pour it into your cups.

Take the whites of seven eggs, and seven spoonfuls of raspberry mash; which put into an earthen pan, and beat it well with a spoon, till it comes to a cream, or you think it looks white enough, then fill your glasses; this quantity will make about a dozen.

Take a quart of very ripe raspberries, or raspberry jam, rub them through a hair sieve to take out the seeds, mix it with a quart of good cream, sweeten it to your taste with fine powder sugar, and put in a spoonful of rose water; put it into a deep pan, and with a chocolate mill raise a froth; as the froth rises take it off, and put it on a sieve to drain; if you have not a chocolate mill, put it into a broad pan, and beat it with a whisk till the froth rises; as it rises take it off, and lay it on a sieve as before; when you have got as much froth as you want, put what cream remains into a deep china dish or bowl, and with a spoon put your