your cream cool, and thicken it with the yolks of six eggs; then garnish a deep dish, and lay paste at the bottom, then put in shred artichoke-bottoms, being first boiled, upon that a little melted butter, shred citron, and candied orange; so do till your dish is near full, then pour in your cream, and bake it without a lid. When it is baked, scrape sugar over it, and serve it up hot. Half an hour will bake it.
To make kickshaws.
MAKE puff-paste, roll it thin, and if you have any moulds, work it upon them, make them up with preserved pippins. you may fill some with gooseberries, some with raspberries, or what you please, then close them up, and either bake or fry them; throw grated sugar over them, and serve them up.
Pain perdu, or cream toasts.
HAVING two French rolls, cut them into slices as thick as your finger, crumb and crust together, lay them on a dish, put to them a pint of cram and half a pint of milk; strew them over with beaten cinnamon sugar, turn them frequently till they are tender, but take care not to break them; then take them from the cream with the slice, break four or five eggs, turn your slices of bread in the eggs, and fry them in clarifeid butter. Make them of a good brown colour, but not black; scrape a little sugar over them. They may be served for a second course dish, but are fittest for supper.
Salamongundy for a middle dish at supper.
IN the top plate in the middle, which should stand higher than the rest, take a fine pickled herring, bone it, and take off the head, and mince the rest fine. In the other plates round, put the following things: in one, pare a cucumber and cut it very thin; in another, apples pared and cut small; in another, an onion peeled and cut small; in another, two hard eggs chopped small, the whites in one, and the yolks in another; pickled girkins in another cut small; in another, celery cut small; in another, pickled red cabbage chopped fine; take some watercress clean washed and picked, stick them all about and between every plate or saucer, and throw astertion flowers about the cresses. You must have oil and vinegar, and lemon to eat with it. If it is prettily set out, it will make a pretty figure in the middle of the table, or you may lay them in heaps in a dish. If you have not all these ingredients, set out your plates
