You may have half the quantity if you please.

260. To make ALMOND CUSTARDS.

Boil two quarts of sweet cream with a stick of cinnamon; take eight eggs, leaving out all the whites but two, beat them very well; take six ounces of Jordan almonds, blanch and beat them with a little rose-water, so give them a boil in your cream; put in half a pound of powder sugar, and a little of your cream amongst your eggs, mix altogether, and set them over a slow fire, stir it all the time whilst it be as thick as cream, but don't let it boil; when you take it off put in a little brandy to your taste, so put it into your cups for use.

You may make rice-custard the same way.

261. To make a SACK POSSET.

Take a quart of cream, boil it with two or three blades of mace, and grate in a long bisket; take eight eggs, leave out half the whites, beat them very well, and a pint of gooseberry wine, make it hot, so mix it well with your eggs, set it over a slow fire, and stir it about whilst it be as thick as custard; set a dish that is deep over a stove, put in your sack and eggs, when your cream is boiling hot, put it to your sack by degrees, and stir it all the time it stands over your stove, whilst it be thoroughly hot, but don't let it boil; you must make it about half an hour before you want it; set it upon a hot harth, and then it will be as thick as custard; make a little froth of cream, to lay over the posset; when you dish it up sweeten it to your taste; you may make it without bisket if you please, and don't lay on your froth till you serve it up.

262. To make a LEMON POSSET.

Take a pint of good thick cream, grate into it the outermost skin of two lemons, and squeeze the juice into a jack of white wine, and sweeten it to your taste; take the whites of two eggs without the strains, beat them to a froth, so whisk them altogether in a stone bowl for half an hour, then put them into glasses for use.

263. To make whipt SILLABUBS.

Take two porringers of cream and one of white wine, grate in the skin of a lemon, take the whites of three eggs, sweeten it to your taste, then whip it with a whisk, take off the froth as it rises, and put it into your sillabub-glasses or pots, whether you have, then they are fit for use.

264. To make ALMOND BUTTER.

Take a quart of cream, and half a pound of almonds, beat them with the cream, then strain it, and boil it with twelve yolks of eggs and two whites, till it curdle, hang it up in a cloth till morning and then sweeten it; you may rub it through a sieve with the back of a spoon, or strain it through a coarse cloth.

265. To make BLACK CAPS.

Take a dozen of middling pippens and cut them in two, take out the cores and black ends, lay them with the flat side downwards, set them in the oven, and when they are about half roasted take them out, wet them over with a little rose water, and grate over them loaf sugar, pretty thick, set them into the oven again, and let them stand till they are black; when you serve them up, put them either into cream or custard, with the black side upwards, and set them at an equal distance.

266. To make SAUCE for tame DUCKS.

Take the necks and gizzards of your ducks, a scrag of mutton if you have it, and make a little sweet gravy, put to it a few bread-crumbs, a small onion, and a little whole pepper, boil them for half a quarter of an hour, put to them a lump of butter, and if it is not thick enough a little flour, so salt it to your taste.

267. To make SAUCE for a GREEN-GOOSE.

Take a little good gravy, a little butter, and a few scalded gooseberries, mix all together, and put it on the disk with your goose.

268. To make another SAUCE for a GREEN-GOOSE.

Take the juice of sorrel, a little butter, and a few scalded gooseberries, mix them together, and sweeten it to your taste; you must not let it boil after you put in the sorrel, if you do it will take off the green.

You must put this sauce into a bason.

269. To make ALMOND FLUMMERY.

Take a pint of stiff jelly made of calf's feet, put to it a jill or better of good cream, and four ounces of almonds, blanch and beat them fine with a little rose-water, then put them to your cream and jelly, let them boil together for half a quarter of an hour, and sweeten it to your taste; strain it through a fine cloth, and keep it stirring till it be quite cold, put it in cups and let it stand all night, loosen it in warm water and turn it out into your dish; so serve it up, and prick it with blanch'd almonds.

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