New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

well in a little cream; sweeten, and put to it two glasses of best brandy; and when well mixed, pour to it a quart of thin cream. Set it over the fire, but do not let it boil. Stir one way till it thickens, then pour into cups, or low glasses. When cold it will be ready. A ratafia drop may be put in each, if you choose it. If you wish it to keep, scald the cream previously. _Snow Cream._ Put to a quart of cream the whites of three eggs well beaten, four spoonfuls of sweet wine, sugar to your taste, and a bit of lemonpeel: whip it to a froth, remove the peel, and serve in a dish. _A pretty Supper dish._ Boil a teacupful of rice, having first washed it in milk, till tender: strain off the milk; lay the rice in little heaps on a dish; strew over them some finely powdered sugar and cinnamon, and put warm wine and a little butter into the dish. _Wine Roll._ Soak a penny French roll in raisin wine till it will hold no more: put it in the dish, and pour round it a custard, or cream, sugar, and lemonjuice. Just before it is served, sprinkle over it some nonpareil comfits; or stick a few blanched and slit almonds into it. Sponge biscuit may be used instead of the roll. _An excellent Trifle._ Lay macaroons and ratafia drops over the bottom of your dish, and pour in as much raisin wine as they will suck up; which, when they have done, pour on them cold rich custard, made with more eggs than directed in the foregoing pages, and some rice flour. It must stand two or three inches thick. On that put a layer of raspberry jam, and cover the whole with a very high whip made the day before, of rich cream, the whites of two well beaten eggs, sugar, lemonpeel, and raisin wine. If made the day before used, it has quite a different taste, and is solid and far better. _Burnt Cream._ Boil a