Rub 3 oz. butter into ½ lb. flour, mix it into a light dough with 2 eggs and warm milk. Roll lightly out, and cut them round, the size of a saucer, bake them, as directed, for crumpets. Butter, and serve them quite hot.
As I should always have recourse to the confectioner for all ornamental dishes, I shall give under this head, only such things as may be prepared at home with comparatively little risk of failure, and consequent waste of materials; observing, at the same time, that the plainest custard requires as much attention as the richest cream, and that all sweet dishes require to be flavoured with judgment. It is impossible to produce delicate creams, jellies, &c., &c., unless the ingredients, particularly cream, milk, and eggs, be perfectly fresh, and unless there be enough of them. If served in glasses or dishes, use only eggs; but, if the cream is to be turned out of a shape, isinglass must be used to stiffen it. The quantity greatly depends upon the size of the shape; 1 oz. to a pint is the general allowance, but more is often necessary.—The sugar used in jellies ought to be clarified, for one point of excellence is clearness.—To prevent oiling, put a little rose water into the mortar in which you pound almonds.—Where there is much practice in making sweet dishes, all the vessels should be kept wholly for that purpose. Jelly bags and sieves delicately clean, always dipped into, and wrung out of, hot water, before they are used.
To ½ pint new milk, put a little piece of lemon peel cut
