a very little cold milk; stir it briskly
into the boiling milk, add the flavouring, and simmer for 2 minutes.
When rather cool, but before turning solid, pour the cream over the jam,
and ornament it with strips of red-currant jelly or preserved fruit.

_Time_.--2 minutes. _Average cost_, 10d.

_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

STRAWBERRY JELLY.

1484. INGREDIENTS.--Strawberries, pounded sugar; to every pint of juice
allow 1-1/4 oz. of isinglass.

_Mode_.--Pick the strawberries, put them into a pan, squeeze them well
with a wooden spoon, add sufficient pounded sugar to sweeten them
nicely, and let them remain for 1 hour, that the juice may be extracted;
then add 1/2 pint of water to every pint of juice. Strain the
strawberry-juice and water through a bag; measure it, and to every pint
allow 1-1/4 oz. of isinglass, melted and clarified in 1/4 pint of water.
Mix this with the juice; put the jelly into a mould, and set the mould
in ice. A little lemon-juice added to the strawberry-juice improves the
flavour of the jelly, if the fruit is very ripe; but it must be well
strained before it is put to the other ingredients, or it will make the
jelly muddy.

_Time_.--1 hour to draw the juice.

_Average cost_, with the best isinglass, 3s.

_Sufficient_.--Allow 1-1/2 pint of jelly for 5 or 6 persons.

_Seasonable_ in June, July, and August.

SWISS CREAM.

1485. INGREDIENTS.--1/4 lb. of macaroons or 6 small sponge-cakes,
sherry, 1 pint of cream, 5 oz. of lump sugar, 2 large tablespoonfuls of
arrowroot, the rind of 1 lemon, the juice of 1/2 lemon, 3 tablespoonfuls
of milk.

_Mode_.--Lay the macaroons or sponge-cakes in a glass dish, and pour
over them as much sherry as will cover them, or sufficient to soak them
well. Put the cream into a lined saucepan, with the sugar and
lemon-rind, and let it remain by the side of the fire until the cream is
well flavoured, when take out the lemon-rind. Mix the arrowroot smoothly
with the cold milk; add this to the cream, and let it boil gently for
about 3 minutes, keeping it well stirred. Take it off the fire, stir
till nearly cold, when add the lemon-juice, and pour the whole over the
cakes. Garnish the cream with strips of angelica, or candied citron cut
thin, or bright-coloured jelly or preserve. This cream is exceedingly
delicious, flavoured with vanilla instead of lemon: when this flavouring
is used, the sherry may be omitted, and the mixture poure