To make steeple cream.
TAKE five ounces of hartshorn, and two ounces of ivory, and put them in a stone bottle, fill it up with fair water to the neck, put in a small quantity of gum arabick, and gum dragon; then tie up the bottle close, and set it into a pot of water, with hay at the bottom. Let it stand six hours, then take it out, and let it stand an hour before you open it, lest it fly in your face; then strain it, and it will be a strong jelly, then take a pound of blanched almonds, beat them very fine, mix it with a pint of thick cream, and let it stand a little; then strain it out, and mix it with a pound of jelly, set it over the fire till it is scalding hot, sweeten it to your taste with double-refined sugar, then take it off, put in a little amber, and pour it into small high-gallipots, like a sugar-loaf at top; when it is cold, turn them, and lay cold whipt-cream about them in heaps. Be sure it does not boil when the cream is in.
Lemon cream.
TAKE five large lemons, pare them as thin as possible, steep them all night in twenty spoonfuls of spring-water, with the juice of the lemons, then strain it through a jelly-bag into a silver sauce-pan, if you have one, the whites of six eggs beat well, ten ounces of double refined sugar, set it over a very slow charcoal fire, stir all the time one way, skim it, and when it is as hot as you can bear your fingers in, pour it into glasses.
A second lemon cream.
TAKE the juice of four large lemons, half a pint of water, a pound of double-refined sugar beaten fine, the whites of seven eggs, and the yolk of one beaten very well, mix all together, strain it, and set it on a gentle fire, stirring it all the while, and scum it clean, put into it the peel of one lemon, when it is very hot, but don't boil, take out the lemon-peel, and pour it into china dishes. You must observe to keep it stirring one way all the time it is over the fire.
Jelly
