Put a dozen good tart apples into cold water, set them over a slow fire. When soft, drain off the water, pull the skins from the apples, take out the cores, and lay the apples in a deep dish. Beat the whites of twelve eggs to a strong froth—put half a pound of powdered white sugar on the apples, beat them to a strong froth, then add the beaten eggs. Beat the whole to a stiff snow, then turn it into a dessert dish, and ornament it with myrtle or box.
Mix a pound of white sugar with just sufficient water to make a thick syrup. When the sugar has dissolved, drop in a pound of coriander seed, then drain off the syrup, and put the seeds in a sieve, with two or three ounces of flour—shake them well in it, then set them where they will dry. When dry, put them in the syrup again, repeat the above process till they are of the size you wish.
Pull an ounce of mild white isinglass into small pieces—rinse them, and put to them a quart of milk if the weather is hot, and three pints if it is cold weather. Set it on a few coals, stir it constantly till the isinglass dissolves, then sweeten it to the taste with double refined loaf sugar, put in a small stick of cinnamon, a vanilla bean, or blade of mace. Set it where it will boil five or six minutes, stirring it constantly. Strain it, and fill the moulds with it—let it remain in them till cold. The same bean will do to use several times.
Boil four feet in five quarts of water, without any salt. When the liquor is reduced to one quart, strain and mix it with one quart of milk, several sticks of cinnamon, or a vanilla bean. Boil the whole ten minutes, sweeten it to the taste with white sugar, strain it, and fill your moulds with it.
Mix four table-spoonsful of ground rice, smoothly, with half a pint of cold milk, then stir it into a quart of boiling milk. Put in the grated rind of a lemon, and half the juice, a blade of mace—sweeten to the taste with white sugar. Boil the whole seven or eight minutes, stirring it frequently. Take it from the fire—when cool, put in the beaten whites of three eggs, put it back on the fire, stir it constantly till nearly boiling hot, then turn it into moulds, or deep cups, and let it remain till cold. This is nice food for invalids.