Jelly of cream.
TAKE four ounces of hartshrom, put on it three pints of water, let it obil till it is a stiff jelly, which you will know by taking a little spoonful to cool; then strain it off, and add to it half a pint of cream, two spoonfuls of rose-water, two spoonfuls of sack, and sweeten it to your taste; then give it a gentle boil, but keep stirring it all the time, or it will curdle; then take it off, and stir it till it is cold; then put it into broad bottom cups, let them stand all night, and turn them out into a dish; take half a pint of cream, two spoonfuls of rose-water, and as much sack, sweeten it to your palate, and pour over them.
To make orange cream.
TAKE a pint of juice of Seville oranges, and put to it the yolks of six eggs, the whites of but four, beat the eggs very well, and strain them and the juice together; add to it a pound of double-refined sugar, beaten and sifted; set all these together on a soft fire, and put the peel of half an orange to it, keep it stirring all the while one way. When it is almost ready to boil, take out the orange-peel, and pour out the cream into glasses, or china dishes.
To make goosberry cream.
TAKE two quarts of gooseberries, put to them as much water as will cover them, scald them, and then run them thro' a sieve with a spoon: to a quart of the pulp you must have six eggs well beaten; and when the pulp is hot, put in an ounce of fresh butter, sweeten it to your taste, put in your eggs, and stir them over a gentle fire till they grow thick, then set it by; and when it is almost cold, put into it two spoonfuls of juice of spinach, and a spoonful of orange-flower water or sack; stir it well together, and put it in your bason. When it is cold, serve it to the table.
To make barley cream.
TAKE a small quantity of pearl-barley, boil it in milk and water till it is tender, then strain the liquor from it, put your barley into a quart of cream, and let it boil alittle,
