Mix a table-spoonful of arrow-root with a tea-cupful of cold water; let it settle, and pour the water off. Sweeten and boil a quart of milk with the peel of a lemon and some cinnamon; pick them out, and pour it boiling upon the arrow-root, stirring it well and frequently till it be cold. Serve it in a glass or china dish, with or without grated nutmeg on the top. It may be eaten with any preserved fruit, or fruit tarts.
Put a pint and a half of white wine, with some lemon-peel, coriander seed, a bit of cinnamon, and three ounces of sugar, into a stewpan, and let them boil a quarter of an hour; then mix half a tea-spoonful of flour- with the yolks of six eggs in another stewpan, and stir in by degrees the other previously boiled ingredients. When about half cold, strain the whole through a sieve and put it in a dish in hot water, over the fire, till the cream is set; lastly, take it out, and put it in a cool place till ready to serve.
Boil a small quantity of pearl barley in milk and water, till tender, strain off the liquor, and put the barley into a quart of cream, to boil a little. Then take the whites of five eggs and the yolk of one, beat them with one spoonful of flour, and two of orange-flower water. Take the cream from the fire, mix the eggs in by degrees, and set it over the fire again to thicken. Sweeten it, and pour into cups or glasses for use.
Boil a pint of cream with the peel of a lemon, sweeten it with pounded loaf sugar; beat, with the yolks of six, and whites of four eggs, one table-spoonful of flour, the same of orange-flower water and of ratafia; strain the cream, and when nearly cold, mix it with the eggs and other things; stir it over the fire till it becomes as thick as a custard; put it into the dish it is to be served in. Boil with a little water some pounded loaf sugar, till it turn brown, but do not stir it till taken off the fire; by degrees pour it in figures over the top of the cream. It may be eaten hot or cold.
Mix a handful of flour, with three whole eggs, and the yolks of six, four pounded macaroons, some dried orange-flowers, browned in sugar, a little candied lemon-peel chopped very fine, half a pint of cream, half a pint of milk, and a lump of sugar; boil the whole over a gentle fire for a quarter of an hour, till the cream turns to a thick paste; then let it cool in a dish well floured, shaking flour all over it. When cold, cut the paste into small pieces, roll them in your hands till they become round, and fry them of a good color; when you serve them, powder them all over with sugar.
Put a pint of fresh double cream into a stone pan, with half a pound of powder sugar, a pinch of gum dragon, a little crisped orange-flower, and three drops of cedratessence; when the sugar is dissolved, place the pan in another, in which is three pounds of ice beaten up with saltpetre; whip the cream in the usual manner, taking off the froth as it rises with a skimmer, lay it gently on a sieve over a pan; if the cream does not froth properly, add the whites of two eggs. This cream is usually served in large silver or gilt goblets, and should be prepared two or three hours before it is wanted.