d a little white wine to both; it will
give an agreeable flavour.

* * * * *

GOOSEBERRY FOOL.

Pick 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 when
cold, add rich boiled custard till it is like thick cream; put it in a
glass bowl, and lay frothed cream on the top.

* * * * *

TO MAKE SLIP.

Make a quart of rich milk moderately warm: then stir into it one large
spoonful of the preparation of rennet, (see receipt to prepare rennet,)
set it by, and when cold, it will be as stiff as jelly. It should be
made only a few hours before it is used, or it will be tough and watery;
in summer, set the dish in ice after it has jellied--it must be eaten
with powdered sugar, cream, and nutmeg.

* * * * *

CURDS AND CREAM.

Turn one quart of milk as for the slip--let it stand until just before
it is to be served: then take it up with a skimming dish, and lay it on
a sieve--when the whey has drained off, put the curds in a dish, and
surround them with cream--use sugar and nutmeg. These are Arcadian
dishes; very delicious, cheap, and easily prepared.

* * * * *

BLANC MANGE.

Break one ounce of isinglass into very small pieces; wash it well, and
pour on a pint of boiling water; next morning, add a quart of milk, boil
it till the isinglass is dissolved, strain it, put in two ounces sweet
almonds, blanched and pounded; sweeten it, and put it in the mould--when
stiff, turn them into a deep dish, and put raspberry cream around them.
For a change, stick thin slips of blanched almonds all over the blanc
mange, and dress round with syllabub, nicely frothed. Some moulds
require colouring--for an ear of corn, mix the yelk of an egg with a
little of the blanc mange; fill the grains of the corn with it--and when
quite set, pour in the white, but take care it is not warm enough to
melt the yellow: for a bunch of asparagus, colour a little with spinach
juice, to fill the green tops of the heads. Fruit must be made the
natural colour of what it represents. Cochineal and alkanet root pounded
and dissolved in brandy, make good colouring; but blanc mange should
never be served, without raspberry cream or syllabub to eat with it.

* * *