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No 13 Almonf Leach. 7 Lay 2 oxs Isinglass in cold water for a day & night changing the water twice, then boil it in a quarly? cream till near dissolved, put in a piece of Cinnamon stir it all the while, boil 4 ozs Almonds /sweets blanched & beaten small in a little cream add it to the Isinglass & cream & beat it all together with the back of a spoon, sweeten it to your taste, pour it into a flat dish, when cold cut it into slices with a Jaging Iron.
No 14 Rice Jaffity Boil 1/4lb Rice day (?) sweeten it to your taste - beat the Yolks of two Eggs in 3 or 4 spoonsful of cream, thicken it over the Fire, put it into a dish, stick it with blanche Almonds, cut & garnish it with currant Jelly & Raspberry Jam It is eaten cold.
No 15 Orange Jelly Dissolve an oz of Islinglass in a pint of boiling water the rind of two China oranges, the juice of 6 China & 6 Seville oranges or lemons, sweeten it to your taste, boil it all together & rim it thro' a jelly bag. Pit it into the rinds of the China oranges, when cold cut them into quaters - Half this quantity will do for a coruer? dish.
No 16 Floating Island Beat the whites of 4 eggs in 6 ozs of Raspberry Jam & put it on a rich boil'd custard
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No 17 Flummery 9 Blanch 1 oz sweet almonds & 1oz of Bitter do beat them in a mortar, put them into a pint of calves' food jelly, set it on the fire, sweeten it to your taste boil & strain it, when cold put it into a pint of thick cream, keep stirring it till thick & cold, put it into moulds, let it stand six hours before you turn it out.
No 18 Fairy Butter Boil the yolks of 4 eggs hard, 1/4 of a lb Butter beat 2 ozs of sugar in a spoonful of orange flower water, beat them all together to a fine paste, let it stand 2 or 3 hours then rub it thro a colander in a dish.
No 19 Snow & Cream Make a boiled custard put it at the bottom of a dish, beat the whites of 8 eggs in a little Rose water with a spoonful of sugar till it is a strong froth, boil some milk & water in a stew pan, take the froth off the eggs & lay it on the milk and water, let it boil once up take it off carefully & lay it on the custard.
No 20 Plum Cakes Miss E. Gailliard Take 1/2 lb Butter beaten to a cream 3/4 lb Flour !/4 lb lump Sugar pounded 6 oz currants 3 eggs & a little grated lemon peel, first mix your butter then eggs & sugar & then your Flour and currants