lemons. Add the wine and brandy, and let the mixture remain
untouched, till the cakes are dissolved in the liquor. Then stir
it a little.

Mix the cream and sugar with a glass of noyau, and beat it with a
whisk or rods, till it stands alone.

As the froth rises, take it off with a spoon, and lay it on a
sieve (with a large dish under it) to drain. The cream, that
drains into the dish, must be poured back into the pan with the
rest, and beaten over again. When the cream is finished, set it in
a cool place.

When the custard is cold, poor it into the glass bowl upon the
dissolved cakes, &c. and when the cream is ready, fill up the bowl
with it, heaping it high in the middle. You may ornament it with
nonpareils.

If you choose, you can put in, between the custard and the frothed
cream, a layer of fruit jelly, or small fruit preserved.


WHIPT CREAM.

A quart of cream.
The whites of four eggs.
Half a pint of white wine.
A quarter of a pound of powdered loaf-sugar.
Tea drops of strong essence of lemon, or two lemons cut in thin
slices, or the juice of a large lemon.