ind of a lemon. Beat the whole well together--put jelly in glasses, and
cover them with the froth as fast as it rises.

225. _Ornamental Froth for Blanc Mange or Creams._

Beat the whites of four eggs to a froth, then stir in half a pound of
preserved raspberries, cranberries, or strawberries--beat the whole well
together, then turn it over the top of your creams or blanc mange.

226. _Ice Currants._

Take large bunches of ripe currants, wash and drain them dry, then dip
them into the whites of eggs, previously beaten to a stiff froth. Lay
them on a sieve, at such a distance from each other as not to
touch--sift double refined sugar over them thick, and set them in a warm
place to dry.

227. _Apple Snow._

Put a dozen good tart apples into cold water, set them over a slow fire.
When soft, drain off the water, pull the skins from the apples, take out
the cores, and lay the apples in a deep dish. Beat the whites of twelve
eggs to a strong froth--put half a pound of powdered white sugar on the
apples, beat them to a strong froth, then add the beaten eggs. Beat the
whole to a stiff snow, then turn it into a dessert dish, and ornament it
with myrtle or box.

228. _Comfits._

Mix a pound of white sugar with just sufficient water to make a thick
syrup. When the sugar has dissolved, drop in a pound of coriander seed,
then drain off the syrup, and put the seeds in a sieve, with two or
three ounces of flour--shake them well in it, then set them where they
will dry. When dry, put them in the syrup again, repeat the above
process till they are of the size you wish.

229. _Isinglass Blanc Mange._

Pull an ounce of mild white isinglass into small pieces--rinse them, and
put to them a quart of milk if the weather is hot, and three pints if it
is cold weather. Set it on a few coals, stir it constantly till the
isinglass dissolves, then sweeten it to the taste with double refined
loaf sugar, put in a small stick of cinnamon, a vanilla bean, or blade
of mace. Set it where it will boil five or six minutes, stirring it
constantly. Strain it, and fill the moulds with it--let it remain in
them till cold. The same bean will do to use several times.

230. _Calf's Feet Blanc Mange._

Boil four feet in five quarts of water, without any salt. When the
liquor is reduced to one quart, strain and mix it with one quart of
milk, several sticks of cinnamon, or a vanilla bean. Boil the whole ten
minutes, sweeten it to the tast