The confectioner's and pastry-cook's guide, or, Confectionery made easy ...

and twelve bitter almonds quite fine, in a mortar, put them into a stewpan with the yolks of eight eggs; mix them together, and pour upon them a pint of boiling milk; put them over a slow fire, and stir it quickly with a whisk till it thickens; then remove it from the fire, stirring it till it gets a little cool, which will prevent its becoming lumpy. When this is done, whisk up to a light froth half a pint of good cream in another pan or basin: and when your custard is quite cold, add it, stirring it in lightly; put in powdered loaf sugar to your palate, and three quarters of an ounce of isinglass which has been dissolved in as little warm water as possible, and stood till it is cold; mix all together lightly, and when it begins to set, pour it into a mould. It will be ready in about an hour. PRESERVING. RASPBERRY' JAM. Put six pounds of ripe raspberries into a cane sieve, with holes just small enough to prevent a currant from going through whole, place it over a preserving pan, squeeze and rub the fruit with your hands till it is all gone through the sieve into the pan. Put it over a brisk fire, keeping them wrell stirred from the bottom with a long wooden spoon, or they will burn ; let them boil for about six to ten minutes. Put in six pounds of loaf sugar broken very small ; let it boil up again, and then keep it boiling for about ten minutes. Try if it be done, by dropping a little on a plate, and if it sets in about a minute, it is done. If it does not set in two minutes, boil it till it will. When done, pour it into pots or jars, and set it by to cool. Next day, cat pieces of clean writing paper to the size ot the insides ot the pots, dip them in brandy, and put one piece upon the jam in each pot, so that it is covered all over, put another dry piece upon each, tie paper over the tops, and keep them in a dry, cool place. A common jam may be made by using moist sugar instead of loaf, but it will not keep so well, so that it must be used the first. STRAWBERRY JAM. Strawberry Jam is made the same as raspberry jam: the scarlet pines make the best jam. RED CURRANT JAM. Take the stalks off ripe red currants, till you have eight pounds weight; put them into a cane sieve, with the holes just small enough to prevent them going through whole, place it over a preserving pan, and rub all the fruit through with your hands into the pan. Add seven pounds of loaf sugar, broken very small, or in the proportion of fourteen ounces of sugar to each pound of currants. Set it over a clear brisk fire, and let it boil for about a quarter of an hour or twenty minutes. Try whether it is done, by dropping a little on a cold plate; if it sets in a minute or two, it is done; if not, boil it slowly till it will. Put it into pots or jars, and when cool, cover it over as directed for Raspberry Jam. A common jam may be made with moist sugar, instead of loaf. BLACK CURRANT JAM. Put your black currants, stalks and all, into an earthen jar or preserving pan; place them in a slow oven until soft, then rub them through a cane sieve, the same as used for red currants, to separate the stalks. Put as many pounds of loaf sugar, broken small, as you have