1202. Apricot Cream

The same as raspberry and currant cream, rub your apricots fhrough a sieve, if jam, the same; use a little lemon juice and less sugar than to the other creams.

1203. Cabbage Cream

Put a gallon of milk over the fire and skim it as long as any froth rises, then empty it into eight or ten bowls as fast as you can without making it froth, then set them in a place where the wind may blow upon them; when the milk is rather cooled gather off the cream with your hands, crumple it together and lay it on a plate; when you have laid four or five layings one upon another, then dip a feather in rose water and musk and stroke it over it, then sift some fine sugar and grated nutmeg over it and lay on three or four layers more, then set all the milk on the fire to boil again, and when it rises up distribute as you did before in your bowls, and use it in the like manner; do this five times, (laying on your cream as before one upon another, till it is as round and as high as a cabbage. Let one of the bowls stand, because it will be thickest and most crumpled, lay on that last the top of all; strew pounded loaf sugar over the whole.

1204. Chocolate Cream

Put two squares of chocolate scraped into a stewpan with two ounces of sugar, a pint of milk and half a pint of cream, let it boil till a third is consumed, and when half cold beat up the yolks of six eggs with it, and strain the whole through a sieve, and then put the small dish or cups in which the cream is to be served into a pan containing enough boiling water to reach above half-way up the cream, cover this pan and put a little fire on the pan, when done and the cream cool, serve.

1205. Clotted Cream

String four blades of mace on a string, put them to a gill of new milk, and six spoonfuls of rose water, simmer a few minutes, then by degrees stir this liquor, strained into the yolks of two new eggs well beaten, stir the whole into a quart of good cream, set it over the fire and stir till hot, but not boiling, pour it into a deep dish and let it stand four and twenty hours, serve it in a cream dish; to eat with fruit some persons prefer it without any taste but cream, in which case use a quart of new milk, or do it like the Devonshire cream scalded; when done enough a round mark will appear on the surface of the cream, the size of the bottom of the pan it is done in, which in the country they call the ring, and when that is seen remove the pan from the fire.

1206. Excellent Cream

Take three quarters of a pint of cream, whip it up to a strong froth with some finely scraped lemon peel, a squeeze of lemon juice, half a glass of sweet wine, and sugar, lay it on a sieve in a form, and the next day lay it on a dish and ornament it with very light puff paste biscuits made in tin shapes the length of a finger, and about two thick, over which should be strewed sugar, or a little glaze with isinglass; the edges of the dishes may be lined with macaroons.