pour it
into another basin free from sediment; and when it begins to congeal,
fill your mould: when wanted, dip the mould into lukewarm water; turn it
out on a dish, and garnish with orange or lemon cut in slices, and
placed round.

N.B. A few grains of saffron put in the water will add much to its
appearance.

_Italian Cream._--(No. 48.)

Rub on a lump of sugar the rind of a lemon, and scrape it off with a
knife into a deep dish or china bowl, and add half a gill of brandy, two
ounces and a half of sifted sugar, the juice of a lemon, and a pint of
double cream, and beat it up well with a clean whisk; in the meantime,
boil an ounce of isinglass in a gill of water till quite dissolved;
strain it to the other ingredients; beat it some time, and fill your
mould; and when cold and set well, dish it as in the foregoing receipt.

N.B. The above may be flavoured with any kind of liqueur, raspberry,
strawberry, or other fruits, coloured with prepared cochineal, and named
to correspond with the flavour given.

_Trifle._--(No. 49.)

Mix in a large bowl a quarter of a pound of sifted sugar, the juice of a
lemon, some of the peel grated fine, half a gill of brandy, and ditto of
Lisbon or sweet wine, and a pint and a half of good cream; whisk the
whole well, and take off the froth as it rises with a skimmer, and put
it on a sieve; continue to whisk it till you have enough of the whip;
set it in a cold place to drain three or four hours; then lay in a deep
dish six or eight sponge biscuits, a quarter of a pound of ratafia, two
ounces of Jordan almonds blanched and split, some grated nutmeg and
lemon-peel, currant jelly and raspberry jam, half a pint of sweet wine,
and a little brandy; when the cakes have absorbed the liquor, pour over
about a pint of custard, made rather thicker than for apple pie; and,
when wanted, lay on lightly plenty of the whip, and throw over a few
nonpareil comfits.

_Whip Syllabub._--(No. 50.)

Make a whip as in the last receipt; mix with a pint of cream, half a
pint of sweet wine, a glass of brandy, the juice of a lemon, grated
nutmeg, six ounces of sifted loaf sugar: nearly fill the custard-glasses
with the mixture, and lay on with a spoon some of the whip.

_Chantilly Basket._--(No. 51.)

Dip into sugar boiled to a caramel (See No. 85) small ratafias, stick
them on a dish in what form you please, then take ratafias one size
larger, and having dipped them into the sugar, build them toge