[Modern cookery, in all its branches

Chestnuts, 18 ; water, full \ pint; sugar, 1 oz. : 15 to 25 minutes, or more. Cream, \ pint ; new milk, \ pint ; isinglass, \ oz. ; bitter almonds, 6 to 8 ; lemon-rind, two-thirds of 1 ; sugar, 2* oz.* * The proportions both of this and of the preceding cream must be increased for a large mould. Chap. XXIII.] SWEET DISHES, Oil ENTREMETS. Obs. — This is a very delicate kind of sweet dish, which we can particularly recommend to our readers; it may he rendered more recherche by a flavouring of maraschino, but must then have a little addition of isinglass. The preparation, without this last ingredient, will be found excellent iced. AN EXCELLENT TRIFLE. Take equal parts of wine and brandy, about a wineglassful of each, or two-thirds of good sherry or Madeira, and one of spirit, and soak in the mixture four sponge-biscuits, and half a pound of macaroons and ratifias ; cover the bottom of the trifle-dish with part of these, and pour upon them a full pint of rich boiled custard made with three-quarters of a pint, or rather more, of milk and cream taken in equal portions, and six eggs ; and sweetened, flavoured and thickened by the recipe of page 481 ; lay the remainder of the soaked cakes upon it, and pile over the whole, to the depth of two or three inches, the whipped syllabub of page 476, previously well drained ; then sweeten and flavour slightly with wine only, less than half a pint of thin cream (or of cream and milk mixed) ; wash and wipe the whisk, and whip it to the lightest possible froth : take it off with a skimmer and heap it gently over the trifle. Macaroons and ratifias, \ lb. ; wine and brandy mixed, £ pint ; rich boiled custard, 1 pint ; whipped syllabub (see page 476) ; light froth to cover the whole, short \ pint of cream and milk mixed ; sugar, dessertspoonful ; wine, * glassful. SWISS CREAM, OR TRIFLE. ( Very Good.) Flavour pleasantly with lemon rind and cinnamon, a pint of rich cream, after having taken from it as much as will mix smoothly to a thin batter four teaspoonsful of the finest flour ; sweeten it with six ounces of well-refined sugar in lumps ; place it over a clear fire in a delicately clean saucepan, and when it boils stir in the flour, and simmer it for four or five minutes, stirring it gently without ceasing ; then pour it out, and when it is quite cold mix with it by degrees the strained juice of two moderate-sized and very fresh lemons. Take a quarter of a pound of macaroons, cover the bottom of a glass dish with a portion of them, pour in a part of the cream, lay the remainder of the macaroons upon it, add the rest of the cream, and ornament it with candied citron sliced thin. It should be made the day before it is wanted for table. The requisite flavour may be given to this dish by infusing in the cream the very thin rind of a lemon, and part of a stick of cinnamon slightly bruised, and then straining it before the flour is added ; or, these and the sugar may be boiled together with two or three spoonsful of water, to a strongly [chap. XXIII.