How To Make A Fine Cream

Beat up four eggs in a pint of cream, and then add two spoonfuls of sack, a spoonful of rose-wa-ter, and a spoonful of orange-flour-water , sweeten the mixture with sugar, and put it in a sauce-pan over the fire; stir it one way till it is thick, and then pour it into china cups.

How To Make Whipt-Cream

Beat the whites of eight eggs into a quart of cream, and half a pint of sack; sweeten the mixture with double-refined sugar, and whip it with a whisk that has lemon-peel tied in its middle; as the froth rises take it off with a spoon, and lay it in glasses.

How To Make Lemon-Cream

Take a pound of double-refined sugar reduced to fine powder, half a pint of water, the whites of seven eggs, and the yolk of one beaten up together, and the juice of four lemons; mix them all together, and strain the liquor; set it over a gentle fire, keeping it stirring all one way, and take off the scum; put in the peel of one lemon, and let it remain till it is quite hot; then take it out and pour it into china cups.

How To Make Ratifia-Cream

Put fix large laurel-leaves into a quart of cream, set it over the fire, and when it boils take out the leaves. Then beat up the yolks of five eggs with a little cold cream, and pour in the mixture, adding sugar enough to sweeten it. Set it over the fire again, and keep it stirring till it is hot, but don't let it boil. Then pour it into china cups.