Page:The Virginia Housewife or, Methodical Cook, Mary Randolph, 1836.djvu/155

Rh the fruit—strain it, and fill your glasses, leaving out a part to whip into froth for the top.

one ounce of the best tea in a pitcher, pour on it a table spoonfulno hyphen [sic] of water, and let it stand an hour to soften the leaves; then put to it a quart of boiling cream, cover it close, and in half an hour strain it; add four tea-spoonsful of a strong infusion of rennet in water, stir it, and set it on some hot ashes, and cover it; when you find by cooling a little of it, that it will jelly, pour it into glasses, and garnish with thin bits of preserved fruit.

the sago clean, and put it on the fire with a stick of cinnamon, and as much water as will boil it thick and soft; take out the cinnamon, and add rich boiled custard till it is of a proper thickness; sweeten it, and serve in glasses or cups, with grated nutmeg on the top.

made the same way—you may add a little white wine to both; it will give an agreeable flavour.

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