made Plain and Eafy . 283 
little, then take the whites of five eggs and the yolk of one, 
beaten with a fpoonful of fine flour, and two fpoonfuls of 
orange-flower water; then take the cream off*the fire, and mix 
in the eggs by degrees, and fet it over the fire again to thicken. 
Sweeten to your tafte, pour it into bafons, and when it is cold 
ferve it up. 
T0 make blanched cream. 
TAKE a quart of the thickefi: fweet cream you can get, fea~ 
fon it with fine fugar and orange-flower water, and boil it; the n 
beat the whites of twenty eggs, with a little cold cream, take o u t 
the treddles, which you muft do by {training it after it is beat, 
and when the cream is on the fire and boils, pour in your egg S , 
ftirring it all the time one way till it comes to a thick curd, then 
take it up and pafs through a hair-fieve, then beat it very we ll 
with a fpoon till cold, and put it into diflies for ufe. 
To make almond cream . 
TAKE a quart of cream, boil it with half a nutmeg grated, 
% blade or two of mace, a bit of lemon-peel, and fweeten to 
your tafte : then blanch a quarter of a pound of almonds, beat 
them very fine, with a fpoonful of rofe or orange-flower water, 
take the whites of nine eggs well beat, and ftrain them to your 
^lfnonds, beat them together, rub very well through a coarfe 
hair-fieve; mix all together with your cream, fet it on the fire, 
ftir it all one way all the time till it boils, pour it into your cups 
pr difties, and when it is cold ferve it up. 
To make a fine cream . 
TAKE a pint of cream, fweeten it to your palate, grate a 
little nutmeg, put in a fpoonful of orange-flower water and 
rofe water, and two fpoonfuls of fack, beat up four eggs, but 
two whites ; ftir it all together one way over the fire till it is 
thick, have cups ready, and pour it in. 
T0 make ratafia cream . 
TAKE fix large laurel leaves, boil them in a quart of thick 
cream : when it is boiled throw away the leaves, beat the yolks 
pf five eggs with a little cold cream, and fugar to your tafte, 
then thicken the cream with your eggs, fet it over the fire again, 
but don’t let it boil, keep it ftirring all the while one way, and 
pour it into china (fifties ; when it is cold it is fit for ufe. 
T$ 
