Appendix to the Art of Cookery. 
fake cream, and mix it till it be pretty thick: if you boil your 
cream with a little cinnamon, it will be better, but let it be cold 
before you put it to your quince. # 
Citron cream , 
TAKE a quart of cream, and boil it with three pennyworth 
of good clear ifinglafs, which muft be tied up in a piece of thi$ 
tiffany ; put in a blade or two of* mace ftrongly boiled in your 
cream and ifmglafs, till the cream be pretty thick ; fweeten it to 
your tafte; with perfumed hard fugar ; when it is taken off the 
fire, put in a little rofe-water to your tafte ; then take a piece 
of your green frefheft citron, and cut it in little bits, the breadth 
of point-dales, and about half as long ; and the cream being firft 
put intodifhes, when it is half cold, put in your citron, fo as it 
may but fink from the top, that it may not be feen, and may lie 
before it be at the bottom; if you wafh your citron before in rofe- 
water, it will make the colour better and frefher ; fo let it ftand 
till the next day, where it may get no water, and where it may 
not be fhaken. 
Cream of apples , quince , goofeberries , prunes , or rafp- 
berries . 
TAKE to every quart of cream four eggs, being firft well 
beat and ftrained, and mix them with a little cold cream, and 
put it to your cream, being firft boiled with whole mace $ keep 
it ftirring, till you find it begin to thicken at the bottom and 
fides ; your apples, quinces, and berries muft be tenderly boiled, 
fo as they will crufhin the pulp ; then feafon it with rofe-water 
and fugar to your tafte, putting it up into dsfhes ; and when they 
are cold, if there be any rofe-water and fugar, which lies wa- 
terifti at the top, let it be drained out with a fpoon : this pulp 
muft be made ready before you boil your cream ; and when it 
is boiled, cover over your pulp a pretty thicknefs with your egg 
£ream, which muft have a little rofe-water and fugar put to it. 
Sugar loaf cream. 
T AKE a quarter of a pound of hartftiorn, and put it to a pot¬ 
tle of water, and fet on the fire in a pipkin, covered till it be 
ready to feeth ; then pour off the water, and put a pottle of wa¬ 
fer mope to it, and let it ftand fimmering on the fire till it be 
confumed 
