that it does not curdle; then grate some chocolate into a plate, dry it a little before the fire, and when your cream is boiled, take it off the fire, mix your chocolate well with it, and set it by to cool; sheet a tart-pan, put in your cream and bake it; when it is baked, glazed it with powdered sugar and a red-hot shovel; to serve it up.
To make a Cowslip Tart.
Take the blossoms of a gallon of cowslips, mince them very small, and beat them in a mortar; put to them a handful or two of grated Naples biscuit, and about a pint and an half of cream, boil them a little over the fire, then take them off, and beat them in eight eggs, with a little cream; if it does not thicken, put it over again till it does; take care that it does not curdle; season it with sugar, rose water, and a little salt; bake it in a dish or little open tartest: it is best to let your cream be cold before you stir in the eggs.
To make green Gooseberry Tarts.
You may either use them whole, or make a marmalade of them, with a good syrup; this last is the best method, for by this means you can easily judge how sweet they are; for the marmalade they ought to be stoned when they are pretty large.
To make Minced Pies.
Pare and core two pounds of golden pippins, two pounds of suet clean picked, and two pounds of raisins of the sun stoned; chop these separately very fine, add two pounds of currants
