The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

pour over the other ingredients, which stir over the fire till it thickens, when pour into your bowl, let remain till cold, stirring occasionally to keep it smooth, add two glasses of noyeau, and finish as in the last. No. 1247. _Crème d’Orange._ Rub the rind of two oranges upon six ounces of lump sugar, which pound and put into a small preserving-pan, with the juice of four large oranges, let the sugar dissolve, boil over the fire till forming a thick syrup, boil nearly a pint of milk in a stewpan, with an ounce of isinglass ten minutes, then pour it into another stewpan containing the yolks of five eggs, which place upon the fire, stirring until it thickens, but not boiling, pass it through a tammie, add the syrup from the orange, and finish as for the crème à la vanille. No. 1248. _Crème aux Fraises._ Prepare a cream as directed for crème à la vanille, and when ready to pour in your mould add half a pound of fresh gathered strawberries well picked, placing them here and there whilst putting it in the mould, and serve when ready. No. 1249. _Crème d’Abricots._ Take a dozen ripe apricots, which cut in slices and put in a preserving-pan, with half a pound of powdered sugar and the juice of a lemon, stew them over a slow fire till tender, then rub them through a tammie with two wooden spoons, put rather more than half a pint of milk to boil, with an ounce and a half of isinglass, reduce to half a pint, then pour it into another stewpan containing the yolks of four eggs, stir over the fire till it thickens, when pass it through a tammie into a bowl, add the apricots, and finish as before. No. 1250. _Crème au Ponche._ Boil an ounce of isinglass in three quarters of a pint of milk (five minutes), take the rind from two lemons as thin as possible, without any pith; directly the milk commences boiling throw it in, then in another stewpan have the yolks of five eggs