cream with plain cream alone, without yolks of eggs, or boiling, adding only a proper quantity of powdered loaf sugar, and set it to congeal, and when it begins to ice, then put your sifted crumbs of brown bread; but take care to have it very finely sifted, for it renders it infinitely more agreeable to the mouth. For icing you may refer to the receipt for icing all sorts of liquid compositions.
To make Royal Cream Ices.
Take any quantity of cream, join to it yolks of eggs in proper proportion, as observed for the pistachio nuts, put a little half pounded coriander, cinnamon, orange or lemon peel; add some pounded loaf sugar, and set it on the fire as before, till it is nearly upon boiling; then pass it through the sieve and set it to ice.
To make Tea Cream Ices.
Make tea very strong in a tea-pot, have your cream ready mixt with the proper quantity of sugar and yolks of eggs, pass your cream through a sieve, pass likewise your tea over it, mix the whole well with a spoon, after which put it in the sabotiere, and make it congeal according to the usual method.
MARMALADES.
To make Orange and Lemon Marmalade.
Take six oranges, grate two of the rinds of them upon a grater, then wet them all, and pick out the flesh from the skin and seeds; put to it
