int of cream; strain the milk to the yolks of eight
eggs, and the whites of three well beaten; stir it over a fire till it
is of a good thickness, take it off the fire, and stir it till nearly
cold, to prevent its curdling.

2123. Arrowroot Blancmange.

A teacupful of arrowroot to a pint of milk; boil the milk with twelve
sweet and six bitter almonds, blanched and beaten; sweeten with loaf
sugar, and strain it; break the arrowroot with a little of the milk as
smooth as possible; pour the boiling milk upon it by degrees, stir the
while; put it back into the pan and boil a few minutes, still
stirring: dip the shape in cold water before you put it in, and turn
it out when cold.

2124. Red Currant Jelly.

With three parts of fine ripe red currants mix one of white currants;
put them into a clean preserving-pan, and stir them gently over a
clear fire until the juice flows from them freely; then turn them in a
fine hair sieve, and let them drain well, but without pressure. Pass
the juice through a folded muslin, or a jelly bag; weigh it, and then
boil it _fast_ for a quarter of an hour; add for each pound, eight
ounces of sugar coarsely powdered, stir this to it off the fire until
it is dissolved, give the jelly eight minutes more of quick boiling,
and pour it out. It will be firm, and of excellent colour and flavour.
Be sure to clean off the scum as it rises, both before and after the
sugar is put in, or the preserve will not be clear. Juice of red
currants, three pounds; juice of white currants, one pound: fifteen
minutes. Sugar, two pounds: eight minutes. An excellent jelly may be
made with equal parts of the juice of red and of white currants, and
of raspberries, with the same proportion of sugar and degree of
boiling as mentioned in the foregoing receipt.

[REVENGE IS THE ONLY DEBT WHICH IS WRONG TO PAY.]

2125. White Currant Jelly.

White currant jelly is made in the same way as red currant jelly, only
double refined sugar should be used, and it should not be boiled above
ten minutes. White currant jelly should be put through a lawn sieve.

2126. Another Receipt for White Currant Jelly.

After the fruit is stripped from the stalks, put it into the pan, and
when it boils, run it quickly through a sieve: take a pound of sugar
to each pint of juice, and let it boil twenty minutes.

2127. Black Currant Jelly.

To each