ounce of isinglass, a stick of cinnamon, two laurel leaves, and a little lemon peel; sweeten it to your taste with fine sugar, boil it gently till the isinglass is dissolved, then strain it off; put it into a deep china dish, or small basons; cut some greater citron in very thin small slices, wash it in rose water to raise the green colour, and when your cream is nearly cold, put in the citron, so that it may fall into the middle, and be covered with the cream at top, but not fall to the bottom; when cold, serve it up to table.
To make Burnt Cream.
Take a pint of cream, boil it with sugar and a little lemon peel shred fine; beat the yolks of six and the whites of four eggs separately; when your cream is cooled, put in the eggs, with a spoonful of orange flower water, and a spoonful of fine flour; set it over the fire, keep stirring it till it is thick, then put it into a dish; when it is cold, sift a quarter of a pound of sugar over it, hold a hot shovel over it, till it is very brown, and looks like a glass plate put over your cream.
To make Lemon Peel Cream.
Pare two lemons, squeeze to them the juice of one large, or two small ones, let it stand some time, then strain the juice to a pint of cream; add the yolks of four eggs beaten and strained; sweeten it, stir it over the fire till thick, and, if agreeable, add a little brandy.
To make Pompadour Cream.
Take the whites of five eggs, and after beating them into a strong froth, put them into a tossing
