Pastry Cream

To a pint of cream add half a table spoonful of pounded cinnamon, a little grated lemon peel, three table spoonfuls of flour, two ounces of oiled fresh butter, eight yolks and the whites of three eggs well beaten, half a pound of sifted sugar, and a table spoonful of orange flower water. Put the ingredients over a fire, and when it begins to thicken add four ounces of ratifias and two ounces of pounded citron, mixing all well together. Let it stand till quite cold, then cut it into what shapes you please, and dip them single into yolk of raw egg; then breaderumb and fry them in boiling lard till of a light colour, drain them dry, and serve them up hot.

Almond Taste

Blanch and pound very fine half a pound of Jordan almonds, add six yolks of eggs, a sufficient quantity of flour to bind it well, an ounce of oiled fresh butter, and sweeten to the palate with sifted sugar. Mix the ingredients thoroughly in a marble mortar, and when it becomes a stiff paste roll it out. and cut into what shapes you please: bake them, and when cold fill them with creams or jellies. Or it maybe made into puffs and baked, omitting the flour and oiled butter, and as a substitute a little powder of dried orange flowers.

Creese Cakes

To three quarts of new milk add three parts of a gill of rennet; let it stand in a warm place, and when it is thoroughly turned drain it well, and mix into it with your hand half a pound of fresh butter, and sweeten to the palate with pounded sugar. Then add a few currants washed and picked, a little citron, candied orange and lemon peels cut into small slices, and an ounce of Jordan almonds pounded fine. Then beat up three eggs, put them with the mixture, sheet the pans with puff paste, fill them with the curd, and bake them in a brisk oven. Or the paste may be made with half a pound of sifted flour, a quarter of a pound of fresh butter, and cold pump water, mixed lightly and rolled out.

Almond Nuts

Take three eggs, their weight of sifted sugar, flour of the weight of two eggs, and two ounces of almonds blanched and pounded fine; then beat the whites to a solid froth, and mix the ingredients well with it. Have ready wafer or writing paper rubbed over with fresh butter, and with a tea-spoon drop the mixture upon the paper in rows and bake them.

How To Make Syllabub

To a pint and a half of cream add a pint of sweet wine, a gill of brandy, sifted sugar, and a little lemon juice; whisk it well, take off the froth with a spoon, lay it upon a large sieve, fill the glasses three parts full with the liquor, add a little grated nutmeg, and put the froth over. If the above does not froth well add three drops of rennet or the whites of two eggs.

Trifle

Put into a deep china or glass dish half a pound of spunge biscuits, two ounces of ratifias, two ounces of Jordan almonds blanched and pounded, citron and candied orange peel an ounce of each cut into small slices, some currant jelly and raspberry jam, a small quantity of grated nutmeg and lemon peel. half a pint of sweet wine, and a little of the liquor of the syllabub. Then make the same kind of cream as for pies, and when cold put it over the ingredients. When it is to be served up put plenty of the stiff froth of a syllabub raised high on the cream, and garnish with coloured comfits or rose leaves, which arc recommended for elegance.