uice, pressed and strained. Sweeten
it with fine loaf sugar, boil it up, and strain it into a shape.--To
make cranberry and rice jelly, boil and press the fruit, strain the
juice, and by degrees mix it into as much ground rice as will, when
boiled, thicken to a jelly. Boil it gently, keep it stirring, and
sweeten it. Put it in a bason or form, and serve it up with milk or
cream.

CRAY FISH. Make a savoury fish-jelly, and put some into the bottom of a
deep small dish. When cold, lay the cray-fish with their back downwards,
and pour more jelly over them. Turn them out when cold, and it will make
a beautiful dish. Prawns may be done in the same way.

CREAM. Rich cream for tea or coffee is prepared in the following manner.
Put some new milk into an earthen pan, heat it over the fire, and set it
by till the next day. In order to preserve it a day or two longer, it
must be scalded, sweetened with lump sugar, and set in a cool place. If
half a pint of fresh cream be boiled in an earthen pot with half a pound
of sugar, and corked up close in phials when cold, it will keep for
several weeks, and be fit for the tea-table.

CREAM FOR PIES. Boil a pint of new milk ten minutes, with a bit of lemon
peel, a laurel leaf, four cloves, and a little sugar. Mix the yolks of
six eggs and half a tea-spoonful of flour, strain the milk to them, and
set it over a slow fire. Stir it to a consistence, but do not let it
curdle: when cold it may be spread over any kind of fruit pies.

CREAM FOR WHEY BUTTER. Set the whey one day and night, and skim it till
a sufficient quantity is obtained. Then boil it, and pour it into a pan
or two of cold water. As the cream rises, skim it till no more comes,
and then churn it. Where new-milk cheese is made daily, whey butter for
common and present use may be made to advantage.

CREAM CHEESE. To make this article, put into a pan five quarts of
strippings, that is, the last of the milk, with two spoonfuls of rennet.
When the curd is come, strike it down two or three times with the
skimming dish just to break it. Let it stand two hours, then spread a
cheese cloth on a sieve, lay the curd on it, and let the whey drain.
Break the curd a little with the hand, and put it into a vat with a
two-pound weight upon it. Let it stand twelve hours, take it out, and
bind a fillet round. Turn it every day till dry, from one board to
another; cover them with nettles or clean dock-leaves, and lay them
between two pe