To make a Compote of baked Wardens.
Bake your wardens in an earthen pot, with a little claret, some spice, lemon peel, and sugar; when you use them, peel off the skin and dress them in plates, either whole or in halves; then make a jelly of pippins, sharpened well with the juice of lemons, and pour it upon them; when cold, break the jelly with a spoon, and it will look very agreeable upon the red pears.
FRUIT ICES, CREAM ICES, &c.
To Ice Currants.
Take fair currants in bunches, and have ready the white of an egg, well beaten to froth, dip them in,lay them abroad, sift double refined sugar pretty thick over them, and let them dry in a stove or oven.
To make Orange and Lemon Ices.
Take a high degree of clarified sugar in a pan, then take three lemons or oranges, pare very neat the outer rind without any of the white which is under it, and drop it in the sugar, where it must remain about one hour to let it take well the taste of it: when that is done, take the same three oranges or lemons, which you have pared, cut them through the middle, and squeeze their juice in your sugar; then pass the whole through a sieve into another pan, and put this composition
