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CONTENTS.
xxiii
| To make | Gooseberry Cream |
177
|
| Lute Cream |
178
| |
| Whipt Cream |
ibid
| |
| Hartshorn Cream |
ibid
| |
| Quince Cream |
179
| |
| Snow Cream |
ibid
| |
| Ratafia Cream |
180
| |
| Currant Cream |
ibid
| |
| Cream of any preserved Fruit |
ibid
| |
| Citron Cream |
ibid
| |
| Burnt Cream |
181
| |
| Lemon Peel Cream |
ibid
| |
| Pompadour Cream |
ibid
| |
| Newcastle Curd and Cream |
182
| |
| Runnet Curd and Cream |
ibid
| |
| Almond Butter with Milk |
ibid
| |
| Orange Butter |
183
| |
| Fairy Butter |
ibid
| |
| To make | Everlasting Syllabubs |
183
|
184
| ||
| a Mock Syllabub |
ibid
| |
| a Syllabub under the Cow |
ibid
| |
| Lemon Syllabubs |
185
| |
| Blanc-mange with Isinglass |
ibid
| |
| clear Blanc-mange |
186
| |
| Almond Flummery |
187
| |
| Isinglass Flummery |
ibid
| |
| Oatmeal Flummery |
ibid
| |
| a pretty Sort of Flummery |
188
| |
| Hartshorn Flummery |
ibid
| |
To
