er the top, and bake half an hour in a rather hot
oven: serve up cold.

_Spring Cream, or mock Gooseberry Fool._

Prepare a marmalade as directed for the pudding: to which add a pint of
good thick cream; serve up in glasses, or in a deep dish. If wanted in a
shape, dissolve two ounces of isinglass in a little water; strain it
through a tamis, and when nearly cold put it to the cream; pour it into
a jelly mould, and when set, turn out into a dish, and serve up plain.

_Spring Fruit Sherbet._

Boil six or eight sticks of rhubarb (quite clean) ten minutes in a quart
of water; strain the liquor through a tamis into a jug, with the peel of
a lemon cut very thin, and two table-spoonfuls of clarified sugar; let
it stand five or six hours, and it is fit to drink.

_Gourds_ (now called _vegetable Marrow_) _stewed._

Take off all the skin of six or eight gourds, put them into a stew-pan,
with water, salt, lemon-juice, and a bit of butter, or fat bacon, and
let them stew gently till quite tender, and serve up with a rich Dutch
sauce, or any other sauce you please that is _piquante_.

_Gourd Soup_,

Should be made of full-grown gourds, but not those that have hard skins;
slice three or four, and put them in a stew-pan, with two or three
onions, and a good bit of butter; set them over a slow fire till quite
tender (be careful not to let them burn); then add two ounces of crust
of bread, and two quarts of good _consomme_; season with salt and
Cayenne pepper: boil ten minutes, or a quarter of an hour; skim off all
the fat, and pass it through a tamis; then make it quite hot, and serve
up with fried bread.

_Fried Gourds._

Cut five or six gourds in quarters; take off the skin and pulp; stew
them in the same manner as for table: when done, drain them quite dry;
beat up an egg, and dip the gourds in it, and cover them well over with
bread-crumbs; make some hog's-lard hot, and fry them a nice light
colour; throw a little salt and pepper over them, and serve up quite
dry.

_Another Way._

Take six or eight small gourds, as near of a size as possible; slice
them with a cucumber-slice; dry them in a cloth, and then fry them in
very hot lard; throw over a little pepper and salt, and serve up on a
napkin. Great attention is requisite to do these well; if the fat is
quite hot they are done in a minute, and will soon spoil; if not hot
enough, they will eat greasy and tough.

_To make Beef, Mutton, or Veal Tea._--(