ed.

_Zest Balls._--(No. 386. See No. 255.)

Prepared in the same way as No. 381.

_Orange or Lemon-peel, to mix with Stuffing._--(No. 387.)

Peel a Seville orange, or lemon, very thin, taking off only the fine
yellow rind (without any of the white); pound it in a mortar with a bit
of lump sugar; rub it well with the peel; by degrees add a little of the
forcemeat it is to be mixed with: when it is well ground and blended
with this, mix it with the whole: there is no other way of incorporating
it so well.

Forcemeats, &c. are frequently spoiled by the insufficient mixing of the
ingredients.

_Clouted or Clotted Cream._--(No. 388.)

The milk which is put into the pans one morning stands till the next;
then set the pan on a hot hearth, or in a copper tray[267-*] half full
of water; put this over a stove; in from ten to twenty minutes,
according to the quantity of the milk and the size of the pan, it will
be done enough; the sign of which is, that bladders rise on its surface;
this denotes that it is near boiling, which it must by no means do; and
it must be instantly removed from the fire, and placed in the dairy till
the next morning, when the fine cream is thrown up, and is ready for the
table, or for butter, into which it is soon converted by stirring it
with the hand.

N.B. This receipt we have not proved.

_Raspberry Vinegar._--(No. 390.)

The best way to make this, is to pour three pints of the best white wine
vinegar on a pint and a half of fresh-gathered red raspberries in a
stone jar, or China bowl (neither glazed earthenware, nor any metallic
vessel, must be used); the next day strain the liquor over a like
quantity of fresh raspberries; and the day following do the same. Then
drain off the liquor without pressing, and pass it through a jelly bag
(previously wetted with plain vinegar) into a stone jar, with a pound of
pounded lump sugar to each pint. When the sugar is dissolved, stir it
up, cover down the jar, and set it in a saucepan of water, and keep it
boiling for an hour, taking off the scum; add to each pint a glass of
brandy, and bottle it: mixed in about eight parts of water, it is a very
refreshing and delightful summer drink. An excellent cooling beverage to
assuage thirst in ardent fevers, colds, and inflammatory complaints, &c.
and is agreeable to most palates.

See No. 479*.

N.B. We have not proved this receipt.

_Syrup of Lemons._--(No. 391.)

The best season for lemons