GOOSEBERRY-FOOL.--Put the fruit into a stone jar, with some good Lisbon sugar; set the jar on a stove, or in a saucepan of water over the fire; if the former, a large spoonful of water should be added to the fruit. When it is done enough to pulp, press it through a cullender; have ready a teacupful of new milk and the same quantity of raw cream boiled together, and left to be cold; then sweeten pretty well with fine sugar, and mix the pulp by degrees with it. _Or_:--Mix equal proportion of gooseberry pulp and custard. APPLE-FOOL may be made the same as gooseberry, except that when stewed the apples should be peeled and pulped. FRENCH FLUMMERY.--Boil one ounce and a half of isinglass in a pint and a half of cream for ten minutes, stirring it well; sweeten it with loaf-sugar, flavor with two tablespoonfuls of orange-flower water, strain it into a deep dish. FRUIT CREAMS.--Take half an ounce of isinglass, dissolved in a little water, then put one pint of good cream, sweetened to the taste; boil it; when nearly cold, lay some apricot or raspberry jam on the bottom of a glass dish, and pour it over. This is most excellent. BURNT CREAM.--Set over the fire in a pan three ounces of sifted sugar, stir it, and when it browns, add a quart of cream, and two ounces of isinglass; boil and stir till the latter is dissolved, when sweeten it, and strain into moulds. Or, this cream may be made by boiling it without sugar, adding the yolks of four eggs, sweetening and sifting over it in a dish loaf-sugar, to be browned with a salamander. LEMON CREAM.--Take a pint of cream, add the zest of a lemon rubbed on sugar; whip it well; add sugar and lemon-juice to palate. Have half an ounce of isinglass dissolved and cool; when the cream is thick, which it will be when the lemon-juice is added, pour in the isinglass, and immediately mould it. A smaller quantity of isinglass may suffice, but that depends on the thickness of the cream. Other flavors may be used, as orange, almond, maraschino. _Or_:--Take a pint of thick cream, and put to it the yolks of two eggs well beaten, 4 oz. of fine sugar, and the thin rind of a lemon; boil it up, then stir it till almost cold; put the juice of a lemon in a dish or bowl, and pour the cream upon it, stirring it till quite cold. RASPBERRY CREAM.--Put six ounces of raspberry jam to a quart of cream, pulp it through a lawn sieve, add to it the juice of a lemon and a little sugar, and whisk it till thick. Serve it in a dish or glasses. STRAWBERRY CREAM.--Put six ounces of strawberry jam with a pint of cream through a sieve, add to it the juice of a lemon, whisk it fast at the edge of a dish, lay the froth on a sieve, add a little more juice of lemon, and when no more froth will rise, put the cream into a dish, or into glasses, and place the froth upon it, well drained. The Toilet.