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3 The Art of Cookery , 
Jelly of cream . 
TAKE four ounces of hartfhorn, put it on in three pints of 
xvater, let it boil till it is a ftiff jelly, which you will know 
by taking a little in a fpoon to cool ; then drain it off, and add 
to it half a pint of cream, two fpoonfuls of rofe-water, two 
fpoonfuls of fack, and fweeten it to your tafte; then give it a 
gende boil, but keep during it all the time, or it will curdle ; 
then take it off, and dir it till it is cold ; then put it into broad 
bot om cups, let them dand all night, and turn them out into 
a didi ; take half a pint of cream, two fpoonfuls of rofe-water, 
and as much fack, fweeten it to your palate, and pour over 
them. 
To make orange cream . 
TAKE a pint of juice of Seville oranges, and put to it the 
yolks of fix eggs, the whites of but four, beat the eggs very 
well, and drain them and the juice together \ add to it a pound 
of double-refined fugar, beaten and lifted ; fet all thefe toge¬ 
ther on a foft fire, and put the peel of half an orange to it, 
keep it dirring all the while one way. When it is almod ready 
to boil, take out the orange-peel, and pour out the cream into 
glafles, or china didics. 
To make goofeberry cream . 
TAKE two quarts of goofeberries, put to them as much 
water as will cover them, fcald them, and then run them thro* 
a fieve with a fpoon : to a quart of the pulp you mud have 
fix eggs well beaten ; and when the pulp is hot, put in an 
ounce of frelh butter, fweeten it to your tade, put in your eggs, 
and dir them over a gentle fire till they grow thick, then let it 
by; and when it is almod cold, put into it two fpoonfuls of 
juice of fpinach, and a fpoonful of orange-flower water or fack ; 
dir it well together, and put it into your bafon. When it is 
cold, ferve it to the table. 
To make barley cream . 
TAKE a fmall quantity of pearl-barley, boil it in milk 
and water till it is tender, then drain the liquor from 
it, put your barley into a quart of cream, and let it boil a 
little^ 
