It can be flavoured with port wine and a little mushroom ketchup, instead of cream.

Mix to a smooth batter the arrowroot with 1/2 pint of the milk; put the other pint on the fire, with laurel-leaves or lemon-peel, whichever may be preferred, and let the milk steep until it is well flavoured.

Put the milk into a saucepan, with the isinglass, lemon-rind, and sugar, and let these ingredients stand by the side of the fire until the milk is well flavoured; add the almonds, which should be blanched and pounded in a mortar to a paste, and let the milk just boil up; strain it through a fine sieve or muslin into a jug, add the cream, and stir the mixture occasionally until nearly cold.

Put all the ingredients into a lined saucepan, and boil gently until the isinglass is dissolved; taste it occasionally, to ascertain when it is sufficiently flavoured with the laurel-leaves; then take them out, and keep stirring the mixture over the fire for about 10 minutes.

This forms a stock for all kinds of jellies, which may be flavoured in many ways.

Uncork the bottle; place it in a saucepan of hot water until the jelly is reduced to a liquid state; taste it, to ascertain whether it is sufficiently flavoured, and if not, add a little wine.

Put the milk into a lined saucepan, with the sugar, and whichever of the above flavourings may be preferred (the lemon-rind flavours custards most deliciously), and let the milk steep by the side of the fire until it is well flavoured.

Put in some essence of vanilla, drop by drop, until the mixture is well flavoured; line some dariole-moulds with puff-paste, three-parts fill them with the batter, and bake in a good oven from 25 to 35 minutes.

Boil the milk and lemon-rind together until the former is well flavoured; take out the lemon-rind and stir in the rice-flour, which should first be moistened with cold milk, and add sufficient loaf sugar to sweeten it nicely.

Boil until the milk is well flavoured then strain it into a basin, and add the beaten yolks of eggs.

When required for table, fill them with whipped cream, flavoured with liqueur or vanilla, and sweetened with pounded sugar.

Make the above proportion of calf's-feet or isinglass jelly, colouring and flavouring it in any way that may be preferred; soak a mould, open in the centre, for about 1/2 hour in cold water; fill it with the jelly, and let it remain in a cool place until perfectly set; then turn it out on a dish; fill the centre with whipped cream, flavoured with sherry and sweetened with pounded sugar; pile this cream high in the centre, and serve.

Let the sugar become firm by cooling; turn the oranges carefully out on a dish, and fill the centre with whipped cream, flavoured with any kind of liqueur, and sweetened with pounded sugar.

The batter may be flavoured with a little grated lemon-rind, or the pancakes may have preserve rolled in them instead of sugar.

In a good peach, the flesh is firm, the skin thin, of a deep bright colour next the sun and of a yellowish green next to the wall; the pulp is yellowish, full of highly-flavoured juice, the fleshy part thick, and the stone small.

Soufflés may be flavoured in various ways, but must be named accordingly.

When they are flavoured with vanilla or orange-flower water, it is not necessary to steep the milk.

Put the cream into a lined saucepan, with the sugar and lemon-rind, and let it remain by the side of the fire until the cream is well flavoured, when take out the lemon-rind.

This cream is exceedingly delicious, flavoured with vanilla instead of lemon: when this flavouring is used, the sherry may be omitted, and the mixture poured over the dry cakes.

Pines, melons, grapes, peaches, nectarines, plums, strawberries, apples, pears, oranges, almonds, raisins, figs, walnuts, filberts, medlars, cherries, &c. &c., all kinds of dried fruits, and choice and delicately-flavoured cakes and biscuits, make up the dessert, together with the most costly and recherché wines.

MELON.The melon is a most delicious fruit, succulent, cool, and high-flavoured.

The young leaves of the peach are sometimes used in cookery, from their agreeable flavour; and a liqueur resembling the fine noyeau of Martinique may be made by steeping them in brandy sweetened with sugar and fined with milk: gin may also be flavoured in the same manner.

My host showed me how to cut the top from some of the hard-rind fruits, so as to have a cup full of the most delicately-flavoured juice, the whole pulp having been reduced to a liquid syrup by a process with which some semicivilised cultivators on Earth are familiar.

It has no wine, but in place of it, the inhabitants make a most excellent drink of corn or rice, flavoured with various spices.

In this neighbourhood there are large and fine flavoured peaches, one of which weighs two pounds.