Modern cookery, in all its branches

These are very quickly and easily made, by mixing with good cream a sufficient proportion of the sweetened juice of fresh fruit, or of well-made fruit jelly or jam, to flavour it : a few drops of prepared cochineal may be added to deepen the colour when it is required for any particular purpose. A quarter of a pint of strawberry or of raspberry jelly will fully flavour a pint of cream : a very little lemonjuice improves almost all compositions of this kind. When jam is used it must first be gradually mixed with the cream, and then worked through a sieve, to take out the seed or skin of the fruit. All fresh juice, for this purpose, must of course, be cold ; that of strawberries is best obtained by crushing the fruit and strewing sugar over it. Peaches, pine-apple, apricots, or nectarines, may be simmered for a few minutes in a little syrup, and this, drained well from them, will serve extremely well to mix with the cream when it has become thoroughly cold : the lemon-juice should be added to all of these. When the ingredients are well blended, lightly whisk or mill them to a froth ; take this off with a skimmer as it rises, and lay it upon a fine sieve reversed, to drain, or if it is to be served in glasses, fill them with it at once. Italian creams are either fruit-flavoured only, or mixed with wine like syllabubs, then whisked to a stiff froth and put into a perforated mould, into which a muslin is first laid ; or into a small hair-sieve (which must also first be lined with the muslin), and left to drain until the following day, when the cream must be very gently turned out, and dished, and garnished, as fancy may direct [chap, xxiii. VERY SUPERIOR WHIPPED SYLLABUBS. Weigh seven ounces of fine sugar and rasp on it the rinds of two fresh sound lemons of good size, then pound or roll it to powder, and put it into a bowl with the strained juice of the lemons, two large glasses of sherry, and two of brandy; when the sugar is dissolved add a pint of very fresh cream, and whisk or mill the mixture well ; take olf the froth as it rises, and put it into glasses. These syllabubs will remain good for several days, and should always be made if possible, four-and-twenty hours before they are wanted for table. The full flavour of the lemon-rind is obtained with less trouble than in rasping, by paring it very thin indeed, and infusing it for some hours in the juice of the fruit. Sugar, 7 oz. ; rind and juice of lemons, 2 ; sherry, 2 large vvineglassesful ; brandy, 2 wineglassesful ; cream, 1 pint. Obs. — These proportions are sufficient for two dozens or more of syllabubs : they are often made with almost equal quantities of wine and cream, but are considered less wholesome without a portion of brandy BLANC - MAN GE S. GOOD COMMON BLANC-MANGE, OR BLANC-MANGER. ( Author's Receipt.') Infuse for an hour in a pint and a half of new milk the very thin rind of one small, or of half a large lemon and four or five bitter almonds, blanched and bruised,* then add two ounces of sugar, or rather more for persons who like the blanc-mange very sweet, and an ounce and a half Of isinglass. Boil them gently over a clear fire, stirring them often until this last is dissolved ; take off the scum, stir in [illustration: Blanc-mange or Cake Mould]