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Classic
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page 190
Gooseberry Fool.
Put the fruit into a stone jar, and some good Lisbon sugar: set the jar on a
stove, or in a sauce-pan of water over the fire; if the former, a large spoonful
of water should be added to the fruit. When it is done enough to pulp, press it
through a colander; have ready a sufficient quantity of new milk, and a tea-cup
of raw cream, boiled together; or an egg instead of the latter, and left to be
cold; then sweeten it pretty well with fine Lisbon sugar, and mix the pulp by
degrees with it.
Apple Fool.
Stew apples as directed for gooseberries, and then peel and pulp them. Prepare
the milk, and mix as before.
Orange Fool.
Mix the juice of three Seville oranges, three eggs well beaten, a pint of cream,
a little nutmeg and cinnamon, and sweeten to your taste. Set the whole over a
slow fire, and stir it till it becomes as thick as good melted butter, but it
must not be boiled; then pour it into a dish for eating cold.
A Cream.
Boil half a pint of cream, and half a pint of milk, with two bay-leaves, a bit
of lemon-peel, a few almonds beaten to paste, with a drop of water, a little
sugar, orange-flower water, and a tea-spoonful of flour, having been rubbed down
with a little cold milk, and mixed with the above. When cold, put a little
lemon-juice to the cream, and serve it in cups or lemonade-glasses.
An excellent Cream.
Whip up three quarters of a pint of very rich cream to a strong froth, with some
finely-scraped lemon-peel, a squeeze of the juice, half a glass of sweet wine,
and sugar to make it pleasant, but not too sweet; lay it on a sieve or in a
form, and next day put it on a dish, and ornament it with very light puff-paste
biscuits, made in tin shapes the length of a finger, and about two thick,
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Classic
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