Sweeten the juice of a lemon to your taste, and put it in the dish that you serve it in. Mix the white of an egg that is beaten with a pint of rich cream, and a little sugar; whisk it, and as the froth rises put it on the lemonjuice.
Do it the day before it is to be used.
Coffee Cream. Much admired.
Boil a calf’s foot in water till it wastes to a pint of jelly: clear it of sediment and fat. Make a teacup of very strong coffee; clear it with a bit of isinglass to be perfectly bright; pour it to the jelly, and add a pint of very good cream, and as much fine Lisbon sugar as is pleasant. Give one boil up, and pour into the dish. It should jelly, but not be stiff. Observe that your coffee be fresh.
Orange Fool.
Mix the juice of three Seville oranges, three eggs well beaten, a pint of cream, a little nutmeg and cinnamon, and sweeten to your taste. Set the whole over a slow fire, and stir it till it becomes as thick as good melted butter, but it must not be boiled; then pour it into a dish for eating cold.
Gooseberry Fool.
Put the fruit into a stonejar and some good Lisbon sugar with them: set the jar on a stove, or in a saucepan of water over the fire; if the former, a large spoonful of water should be added to the fruit. When it is done enough to pulp, press it through a colander: have ready a sufficient quantity of new milk, and a teacup of raw cream boiled together; or an egg instead of the latter, and left to be cold; then sweeten it pretty well with fine Lisbon sugar, and mix the pulp by degrees, with it.
Apple Fool.
Stew apples as directed for gooseberries, and then peel and pulp them. Prepare the milk, &c. and mix as before.