and as soon as it
forms take it off and serve in glasses.

STEWED FIGS.--Take four ounces of fine sugar, the thin rind of a large
lemon, and a pint of cold water, when the sugar is dissolved, add one
pound turkey figs, and place the stew-pan over a moderate fire where
they may heat and swell slowly, and stew gently for two hours, when
they are quite tender, add the juice of one lemon, arrange them in a
glass dish and serve cold.

SPANISH CREAM.--Dissolve in 1/2 pint of rose-water, 1 oz. of isinglass
cut small; run it through a hair sieve; add the yolks of three or
four eggs, beaten and mixed with half a pint of cream, and two sorrel
leaves. Pour it into a deep dish, sweeten with loaf sugar powdered.
Stir it till cold, and put it into molds. Lay rings round in different
colored sweetmeats. Add, if you like, a little sherry, and a lump
or two of sugar, rubbed well upon the rind of a lemon to extract the
flavor.

WHIPPED CREAM.--To one quart of good cream, put a few drops of
bergamot water, a little orange-flower water, and 1/2 lb. of sugar.
When it is dissolved, whip the cream to a froth, and take it up with
a skimmer; drain on a sieve, and if for icing, let it settle half an
hour before you put it into cups or glasses. Use that which drops
into the dish under the sieve, to make it froth the better, adding two
whites of eggs. Colored powdered sugar may, if you like, be sprinkled
on the top of each.

ASPARAGUS OMELET.--Boil a dozen of the largest and finest asparagus
heads you can pick; cut off all the green portion, and chop it in thin
slices; season with a small teaspoonful of salt, and about one-fourth
of that quantity of soluble cayenne. Then beat up six eggs in a
sufficient quantity of new milk to make a stiffish batter. Melt in
the frying-pan a quarter of a pound of good, clean dripping, and just
before you pour on the batter place a small piece of butter in the
center of the pan. When the dripping is quite hot, pour on half your
batter, and as it begins to set, place on it the asparagus tops, and
cover over with the remainder. This omelet is generally served on a
round of buttered toast, with the crusts removed. The batter is richer
if made of cream.

BUTTERED EGGS.--Beat four or five eggs, yolks and whites together, put a
quarter of a pound of butter in a basin, and then put that in boiling
water, stir it till melted, then pour the butter and the eggs into a
sauce-pan; keep a basin in your hand, just hold th