The Art of Cookery Made Easy and Refined

them into a pan, and keep it close covered in a cool place. N. B. It is advised that the meat be omitted, and instead of it add one pound of the yolks of hard eggs chopped. _Compote of Oranges._ PEEL and divide into quarters china oranges; then put them into a clear syrup, boil them gently five minutes, and take them out. Put into a gill of water a small quantity of cinnamon, cloves, and mace, the juice of two oranges, and a bit of the peel; boil them ten minutes, strain the liquor to the syrup, and reduce it to a strong consistence. Then put into it the quarters of the oranges, and when they are cold set them in a trifle dish, and put some cleared calves feet jelly chopped round them. _Tea Cream._ TAKE a pint of cream, a few coriander seeds washed, a stick of cinnamon, a bit of lemon peel, and sugar; boil them together for ten minutes; then add a gill of very strong green tea. Have ready the whites of six eggs beat up, and strain to them the cream; whisk it over a fire till it begins to thicken, then fill cups or a deep dish, and when cold garnish with whole ratafias. _Virgin Cream._ TO be done in the same manner, only omitting the tea, and adding slices of citron when put into a dish. _Coffee Cream._ TO be done in the same way, but instead of the liquid boil an ounce of whole coffee in the cream. _Burnt Cream._ TO be done in the same manner as virgin cream, and when it is quite cold and to be served up put sifted sugar over, and burn it with a clear red-hot salamander. Put round the edge of the dish some ratafias. _Pastry Cream._ TO a pint of cream add half a table spoonful of pounded cinnamon, a little grated lemon peel, three table spoonfuls of flour, two ounces of oiled fresh butter, eight yolks and the whites of three eggs well beaten, half a pound of sifted sugar, and