made Plain and Eafy . 165 
pour it into your difh round the hedge-hog ; let it ftand till it 
is cold, and ferve it up. 
Or you may make a fine hartfhorn jelly, and pour into the 
diih, which will look very pretty. You may eat wine and fugar 
with it, or eat it without. 
Or cold cream fweetened, with a glafs of white wine in it and 
the juice of a Sevile-orange, and pour into thedsfti. It will be 
pretty for change. 
This is apretty fide-difn at a feccnd courfe, or in the middle 
for fupper, or in a grand defert. Plump two currants for the 
eyes. 
Or make it thus for change « 
TAKE two quarts of fweet almonds blanched, twelve bitter 
ones, beat them in a marble mortar well together, with cana¬ 
ry and orange-flower water, two fpoonfuls of the tinature of 
faffron, two fpoonfuls of the juice of forrel, beat them into a fine 
pafte, put in half a pound of melted butter, mix it up well, a 
little nutmeg and beaten mace, an ounce of citron, an ounce of 
orange-peel, both cut fine, mix them in the yolks of twelve eggs, 
and half the whites beat up and mixed in half a pint of cream, 
half.a pound of double refined fugar, and work it up all together. 
If it is not ftiff enough to make up into the form you would have 
it, you mu ft have a mould for it; butter it well, then put in your 
ingredients, and bake it. The mould muft be made in fuch a 
manner, as to have the head peeping out ; when it comes out 
of the oven, have ready fome almonds blanched and flit, and 
boiled up in fugar till brown. Stick it all over with the almonds; 
and for fauce, have red wine and fugar made hot, and the juice 
of an orange. Send it hot to table, for a firft courfe. 
You may leave out the faffron and forrel, and make it up like 
chickens or any other fhape you pleafe, or alter the fauce to 
your fancy. Butter, fugar, and white wine is a pretty fauce for 
either baked or boiled, and you may make the fauce of what 
colour you pleafe ; or put it into a mould, with half a pound of 
currants added to it, and boil it for a pudding,. You may ufe 
cochineal in the room of faffron. 
The following liquor you may make to mix with your fauces : 
beat an ounce of cochineal very fine, put in a pint of water in a 
Ikillet, and a quarter of an ounce of roch-alum; boil it till the 
goodnefs is out, ftrain it into a phial, with an ounce of fine 
fojyar, and it will keep fix months. 
M 3 Tq 
