'Appendix to the Art of Cookery.\ 
m 
Jifti-foops with fifh, viz, either of craw-fjih, lobfters, &c, taking 
only the juice of them! 
For Example. 
TAKE your craw-fifli, tie them up in amuflin rag, and boil 
them; then prefs out their juice for the abovdaid ufe. 
For their pies . 
THEY make fome of carp; others of different fifh : and fom^ 
they make like our minced pies, viz. They take a carp, and 
cut the flefh from the bones, and rnince it; adding currants, &c 0 
Almond rice . 
BLANCHthe almonds, and pound them in a marbleor wooden 
mortar ; and mix them in a little boiling water, prefs them as 
long as there is any milk in the almonds; adding frefh water 
every time‘; to every quart of almond juice, a quarter of a 
pound of rice, and two or three fpoonfuls of orange-flower wa¬ 
ter ; mix them altogether, and fimmer it over a very flow char¬ 
coal fire, keep ftirring it often ; when done, fweeten it to your 
palate ; put it into plates, and throw beaten cinnamon over it* 
Sham chocolate . 
TAKE a pint of milk, boil it over a flow lire, with fome 
whole cinnamon, and fweeten it with Lifbon fugar, beat up the 
yolks of three eggs, throw altogether into a chocolate pot, and 
mill it one way, or it will turn. Serve it up in chocolate cups,, 
Marmalade of eggs the Jews way. 
TAKE the yolks of twenty-four eggs, beat them for an hour: 
clarify one pound of the beft moift fugar, four fpoonfuls of 
orange-flower water, one ounce of blanched and pounded al¬ 
monds ; ftir all together over a very flow charcoal fire, keeping 
ftirring it all the while one way, till it comes to a confiftence ; 
then put it into coffee-cups, and throw a little beaten cinnamon 
6 n the top of the cups. 
This marmalade, mixed with pounded almonds, with orange-* 
peel, and citron, are made in cakes of all fhapes, fuch as birds, 
fifh, and fruit. 
A cake 
