made Plain and EaJji 151 
new milk, a quart of cream* a quarter of .3 porad t»f double- 
refined fugar, beat fine* a penny-worth of orange-Sour water, 
fHr all well together * when it is well mixed* let k over a Sow 
fire* and keep it itirring quick all the 'while* til! you fed it is 
thick enough; then pour It into your dife* and fend it to table> 
If you don’t be very careful* it will curdle* 
To make a rice Jimp . 
TAKE two quarts of water* a pound of rice* a little oftm- 
in on | cover it clofe* and let It limmer very feftly till the rice 
is quite tender : take out the cinnamon* then fweeten i t to your 
palate* grate half a nutmeg* and let it Sand till it is cold ; then 
beat up the yolks of three eggs* with half a pint of white wine* 
mix them very well, then ftir them into the rice* fet them mi 
a flow fire* and keep Sirring all the time for fear of curdling* 
When it is of a good thicknefs* and boils* take it up* Keep 
Sirring it till you put it into your dlih* 
To make a larley foup, 
TAKE a gallon of water* half 2 pound of barley* a blade ©r 
two of mace* a large cruft of breads a little lemon-peel. Let 
it boil till it comes to two quarts* then add half a pint of,white 
wine* and fweeten to your palate. 
To make a turnip foup, 
TAKE a gallon of water* and a bunch of turnips* pare them* 
fave three or four out* put the reft into the water* with half an 
ounce of whole pepper* an onion ftuck with cloves* a blade of 
mace* half a nutmeg bruited* a little bundle bf fweet-herbs, 
and a large cruft of bread. Let thefe boil an hour pretty f&ft, 
then ftrain It through a fieve* fqueezmg the turnips through 5 
wafh and cut a bunch of celery very final!* fet it on in the li¬ 
quor on the fire, cover it clofe, and let it ftew. In the mean 
time cut the turnips you faved into dice, and two or threefinal 1 
carrots dean fcraped, and cut in little pieces : put half thefe tur¬ 
nips and carrots into the pot with the celery* and the other half 
fry brown in frefh butter. You mud flour them, firft* and two 
or three onions peeled, cut In 'thin fiiees, and Lied brown ; then 
put'them all into the foup with an ounce of vermicelli. Let 
your foup boil foftly till the celery is quite tender^ and your foup 
good, Seafon it with fait to your palate* 
L 4 To 
