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CONTENTS.
xxiii
To make | Gooseberry Cream | 177 |
Lute Cream | 178 | |
Whipt Cream | ibid | |
Hartshorn Cream | ibid | |
Quince Cream | 179 | |
Snow Cream | ibid | |
Ratafia Cream | 180 | |
Currant Cream | ibid | |
Cream of any preserved Fruit | ibid | |
Citron Cream | ibid | |
Burnt Cream | 181 | |
Lemon Peel Cream | ibid | |
Pompadour Cream | ibid | |
Newcastle Curd and Cream | 182 | |
Runnet Curd and Cream | ibid | |
Almond Butter with Milk | ibid | |
Orange Butter | 183 | |
Fairy Butter | ibid | |
To make | Everlasting Syllabubs | 183 |
184 | ||
a Mock Syllabub | ibid | |
a Syllabub under the Cow | ibid | |
Lemon Syllabubs | 185 | |
Blanc-mange with Isinglass | ibid | |
clear Blanc-mange | 186 | |
Almond Flummery | 187 | |
Isinglass Flummery | ibid | |
Oatmeal Flummery | ibid | |
a pretty Sort of Flummery | 188 | |
Hartshorn Flummery | ibid |
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