Appendix to the Art of Cookery. %&% 
ready to put into your hoops : you muff have three of four dou* 
bles of cap-paper under the cakes, and butter the paper and 
hoop : you mud: fift fome fine fugar upon your cake, when it 
goes into the oven. 
To preferve pippins in Jlices . 
WHEN your pippins are prepared, but not cored, cut them 
in fiices, and take the weight of them in fugar, put to your fu~ 
gar a pretty quantity of water, let it melt, and fkim it, .let it 
boil again very high ; then put them into the fprup when they 
are clear; lay them in (hallow glades, in which you mean to 
ferve them up; then put in the fyrup a candied orange peel put 
in little dices very thin, and lay about the pippin ; cover them 
with fyrup, and keep them about the pippin. 
Sack cream like butter . 
TAKE a quart of cream, boil it with mace, put to it fix egg- 
* yolks well beaten, fo let it boil up ; then take it oft the fire, 
and put in a little lack, and turn it; then put it in a cloth, and 
let the whey run from it; then take it out of the cloth, and fea- 
fon it with rofe water andfugar, being very well broken with a 
fpoon ; ferve it up in the di(h, and pink it as you would do a dilh 
of butter, fo fend it in with cream and fugar. 
Barley cream. 
TAKE a quart of French barley, boil it in three or four wa¬ 
ters, till it be pretty tender ; then fet a quart of cream on the 
fire with feme mace and nutmeg; when it begins to boil, drain 
out the barley from the water, put in the cream, and let it boil 
till it be pretty thick and tender; then feafoxi it with fugar and 
fait. When it is cold ferve it up. 
Almond butter. 
TAKE a quart of cream, put in fome mace whole, and a 
quartered nutmeg, the yolks of eight eggs well beaten, and three- 
quarters of a pound of almonds well blanched, and beaten ex¬ 
tremely final!, with a little rofe-water and fugar; put all thefe to¬ 
gether, fet them on the fire, and ftir them till they begin to 
boil; then take it off, and you will find it a little cracked ; fo 
Jay a drainer in a cullender, and pour it into it, and let it drain a 
