The thorough good cook

Melt an ounce of isinglass in as little water as possible ; take one pint of double cream, whip this very lightly, adding by degrees one pint of Madeira, two tablespoonfuls of brandy, and the rind of one lemon rubbed on sugar; add also sufficient sugar to sweeten the cream. Mix in the isinglass when nearly cold, and immediately pour it into the mould, which should previously be rubbed over with sweet oil. The mould does not require to be dipped in warm water to turn it out ; for, if carefully oiled, it will deliver without and the dish will have a much smoother appearance. 38. Cream, Orange, without Cream. Rub the rind of six China oranges on sugar, and scrape it off; add the juice of three lemons, a quarter of a pound of sugar, fourteen yolks of eggs, one wineglass of Avater ; whisk all together over the fire till it begins to thicken, but not to boil, and continue to whisk till cold. — Lemon cream is done the same way. 39. Cream, Pineapple, with Jam. Pound six ounces of preserved pineapple, one teaspoonful of the pine syrup, a quarter of a pint of clarified sugar, the juice of two lemons, a pint and a half of cream ; rub through a sieve, and add four slices of preserved pine, cut into small dice. 40. Curd Pudding. Rub the curd of two gallons of milk, well drained, through a sieve; mix it with six eggs, a little cream, two tablespoonfuls each of flour and bread-crumbs, half a pound of currants, and the same of raisins, cut and stoned. Boil for an hour in a thick floured cloth. 41. Curd Star. Set a quart of new milk upon the fire with two or three blades of mace ; and when ready to boil, put to it the yolks and whites of nine eggs, well beaten, and as much salt as will lie upon a small knife's point. Let it boil till the whey is clear; then drain it on a thin cloth or hair-sieve ; season it with sugar, and a little cinnamon, rose-water, orange-flower water, or white wine, to your taste, and put into a star form, or any other. Let it stand some hours before you turn it into a dish; then surround it with thick cream or custard. 42. Custard. Into a quart of cream slice half a nutmeg, a few blades of mace, and ten or twelve cloves; simmer it a while with laurel leaves, if approved ; then strain, and add by degrees ten eggs, five whites well beaten with a little sherry or brandy, and a pinch of salt, with sugar to taste. When thoroughly mixed, pour into the custard-cups, and lightly grate nutmeg over the top. 43. Custard, Almond. Blanch and pound seven or eight ounces of sweet and half an ounce of bitter almonds, using a little rose-water to prevent them from oiling. Sweeten a pint or rather more of boiling milk, and another of cream, and mix these gradually with the yolks of six eggs, stirring them well as they cool. Rub the almond paste through a sieve to this, and set it over the fire to thicken, carefully stirring it ; pour it. 44. Custard, Baked. Boil and sweeten with fine sugar a pint of milk and another of cream ; flavour with a stick of cinnamon and a bit of lemon-peel. When cool, mix in the yolks of four eggs. Pick out the cinnamon and lemon-peel, fill the cups, and bake for ten minutes. 45. Custard, Lemon.