Make a crust as for vol au vent ([No. 25]); pare and core with a scoop eight or ten golden pippins; put them into a stew-pan, with a gill of sweet wine, and four ounces of sifted loaf sugar, a bit of lemon-peel, a small stick of cinnamon, and a blade of mace; stew them over a slow fire till the apples are tender; set them by: when cold, place them in the paste, and pour round them some good custard ([No. 53]).
Blancmange.—(No. 46.)
Boil for a few minutes a pint and a half of new milk, with an ounce of picked isinglass (if in summer, one ounce and a quarter), the rind of half a lemon, peeled very thin, a little cinnamon, and a blade of mace, and two and a half ounces of lump sugar: blanch and pound eight or ten bitter, and half an ounce of sweet almonds very fine, with a spoonful of rose water, and mix them with the milk; strain it through a lawn sieve or napkin into a basin, with half a pint of good cream. Let it stand half an hour; pour it into another basin, leaving the sediment at the bottom, and when nearly cold fill it into moulds: when wanted, put your finger round the mould; pull out the blancmange; set it in the centre of a dish, and garnish with slices of orange.
N.B. About half a gill of noyeau may be substituted for the almonds.
Orange Jelly.—(No. 47.)
Boil in a pint of water one ounce and a quarter of picked isinglass, the rind of an orange cut thin, a stick of cinnamon, a few corianders, and three ounces of loaf-sugar, till the isinglass is dissolved; then squeeze two Seville oranges or lemons, and enough China oranges to make a pint of juice: mix all together, and strain it through a tamis or lawn sieve into a basin; set it in a cold place for half an hour; pour it into another basin free from sediment; and when it begins to congeal, fill your mould: when wanted, dip the mould into lukewarm water; turn it out on a dish, and garnish with orange or lemon cut in slices, and placed round.
N.B. A few grains of saffron put in the water will add much to its appearance.
Italian Cream.—(No. 48.)
Rub on a lump of sugar the rind of a lemon, and scrape it off with a knife into a deep dish or china bowl, and add half a gill of brandy, two ounces and a half of sifted sugar, the juice of a lemon, and a pint of double cream, and beat it up well with a clean whisk; in the meantime, boil an ounce of isinglass in a gill of water till quite dissolved; strain it to the other ingredients; beat it some time, and fill your mould; and when cold and set well, dish it as in the foregoing receipt.
N.B. The above may be flavoured with any kind of liqueur, raspberry, strawberry, or other fruits, coloured with prepared cochineal, and named to correspond with the flavour given.