fruit and
kernels. Simmer the whole till quite clear, taking off any scum that
rises. Put the fruit, one by one, into small pots, and pour the syrup
and kernels to it.

_Hartshorn Jelly._

Boil one pound of hartshorn shavings over a very gentle fire, in two
quarts of water, till it is reduced to one quart; let it settle, and
strain it off. Put to this liquor the whites of eight or nine eggs, and
four or five of their shells, broken very fine, the whites well beaten,
the juice of seven or eight lemons, or part oranges; sweeten with the
best sugar, and add above a pint of Rhenish or Lisbon wine. Mix all
these well together, and boil over a quick fire, stirring all the time
with a whisk. As soon as it boils up, strain it through a flannel bag,
throwing it backward and forward till it is perfectly clear. Boil
lemon-peel in it to flavour it. The last time of passing it through the
bag, let it drip into the moulds or glasses.

_Hedgehog._

Blanch two quarts of the best almonds in cold water; beat them very fine
in a mortar, with a little canary wine and orange-flower water; make
them into a stiff paste; then beat in the yolks of twelve eggs, leaving
out five whites; add a pint of good cream; sweeten to your taste, and
put in half a pound of good butter melted. Set it on a slow fire, and
keep it constantly stirring till it is stiff enough. Make it up into the
form of a hedgehog; stick it full of blanched almonds, slit and stuck up
like the bristles; put it in a dish, and make hartshorn jelly, and put
to it, or cold cream, sweetened with a glass of white wine, and the
juice of a Seville orange; plump two currants for the eyes.

_Ice and Cream._

Mix a little cream and new milk together in a dish; put in runnet, as
for cheesecakes; stir it together. Pour in some canary wine and sugar.
Then put the whites of three eggs and a little rose-water to a pint of
cream; whip it up to a froth with a whisk, and, as it rises, put it upon
the runnet and milk. Lay in here and there bunches of preserved
barberries, raspberry jam, or any thing of that sort you please. Whip up
more froth, and put over the whole.

_Lemon Ice._

Grate the peel of two lemons on sugar, and put it into a bowl, with the
juice of four lemons squeezed, and well stir it about; then sweeten it
with clarified sugar to your taste, and add to it three spoonfuls of
water. Throw over a little salt on the ice; put the ice in the bottom of
the pail; put the i