To make a fine Cream
Take a pint of cream, sweeten it to your pallate, grate a little
nutmeg, put in a spoonful of orange flower water and rose water, and
two sponfuls of wine; beat up four eggs and two whites, stir it all
together one way over the fire till it is thick, have cups ready and
pour it in.
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 altogether, strain it, set it on a
gentle fire, stirring it all the while and skim it clean, put into it
the peal of one lemon, when it is very hot, but not to boil; take out
the lemon peal and pour it into china dishes.
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