tffsdt Plain and E(ify • 
2 $ I 
To make Jieeple cream. 
TAKE five ounces of hartfhorn, and two ounces of ivory 5 
and put them in a ftone bottle, fill it up with fair water to the 
neck, put in a final! quantity of gum arabick, and gum dra¬ 
gon ; then tie up the bottle very clofe, and fet it into a pot of 
water, with hay at the bottom. Let it (land fix hours, then 
take it out, and let it ftand an hour before you open it, lePc it 
fly in your face ; then ftrain it, and it will be a ftrong jelly, 
then take a pound of blanched almonds, beat them very fine, 
mix it with a pint of thick cream, and let it ftand a little; then 
ftrain it out, and mix it with a pound of jelly, fet it over the fire 
till it is fcalding hot, fweeten it to your tafte with double refined 
fugar, then take it off, put in a little amber, and pour it into 
fmall high-gallipots, like a fugar-loaf at top ; when it is cold, 
turn them, and lay cold whipt-cream about them in heaps. Be 
fare it does not boil when the cream is in. 
Lemon cream. 
TAKE five large lemons, pare them as thin as poffible^ 
lleep them all night in twenty fpoonfuls of fpring-water, with 
the juice of the lemons, then ftrain it through a jelly-bag into 
a filver fauce-pan, if you have one, the whites of fix eggs beat 
well, ten ounces of double refined fugar, fet it over a very flow 
charcoal fire, ftir all the time one way, (kim it, and when 
it is as hot as you can bear your fingers in, pour it into 
glaffes. 
A fecond lemon cream. 
TAKE the juice of four large lemons, half a pint of water, 
a pound of double-refined fugar beaten fine, the whites of feven 
eggs, and the yolk of one beaten very well, mix all together, 
ftrain it, and fet it on a gentle fire, ftirring it all the while, 
and feum 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 difhes. You muft obferve to keep it ftirring one way 
$11 the time it is ovep the fire. 
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