Page:Art of Cookery 1774 edition.djvu/397

ready to put into your hoops: you must have three or four doubles of cap-paper under the cakes, and butter the paper and hoop: you must sift some fine sugar upon your cake, when it goes into the oven.

WHEN your pippins are prepared, but not cored, cut them in slices, and take the weight of them in sugar, put to your sugar a pretty quantity of water, let it melt, and skim it, let it boil again very high; then put them into the syrup when they are clear; lay them in shallow glasses, in which you mean to serve them up; then put into the syrup a candied orange-peel cut in little slices very thin, and lay about the pippin; cover them with syrup, and keep them about the pippin.

TAKE a quart of cream, boil it with mace, put to it six egg-yolks well beaten, so let it boil up; then take it off the fire, and put in a little sack, and turn it; then put it in a cloth, and let the whey run from it; then take it out of the cloth, and season it with rose-water and sugar, being very well broken with a spoon; serve it up in the dish, and pink it as you would do a dish of butter, so send it in with cream and sugar.

TAKE a quart of French barley, boil it in three or four waters, till it be pretty tender, then set a quart of cream on the fire with some mace and nutmeg; when it begins to boil, drain out the barley from the water, put in the cream, and let it boil till it be pretty thick and tender; then season it with sugar and salt. When it is cold serve it up.

TAKE a quart of cream, put in some mace whole, and a quartered nutmeg, the yolks of eight eggs well beaten, and three-quarters of a pound of almonds well blanched, and beaten extremely small, with a little rose-water and sugar; put all these together, set them on the fire, and stir them till they begin to boil; then take it off, and you will find it a little cracked; so lay a strainer in a cullender, and pour it into it, and let it drain aday