Steeple Cream

Take two ounces of ivory shavings, and five ounces of hartshorn shavings, and put them in a stone bottle; fill it up to the neck with water, and add a small quantity of gum-arabic and gum-tragacanth : tie up the bottle very close, and set it into a pot of water, with hay at the bottom of it. Let it stand six hours, take it out, and let it stand an hour before opening it, lest it fly about: strain it, and it will be a strong jelly. Take a pound of blanched almonds beaten very fine, and mix it with a pint of thick cream, let it stand a little, then strain it out, and mix it with a pound of jelly. Set it over the fire till scalding hot, and sweeten to the taste with double-refined sugar : take it off, put in a little amber, and pour it into small high moulds like a sugar-loaf at top ; when cold, turn them out, and lay cold whipt cream about them in heaps : take care that it is not suffered to boil after the cream is put into it.

Pistachio Cream

Take out the kernels of half a pound of pistachio nuts, and beat them in a mortar with a spoonful of brandy. Put them into a tossing-pan, with a pint of good cream, and the yolks of two eggs beaten fine. Stir it gently over a slow fire till it grows thick, and then put it into a china dish. When it grows cold, stick it all over with small pieces of the nuts, and it will be ready for table.

Hartshorn Cream

Boil four ounces of hartshorn shavings in three pints of water till reduced to half a pint, and run it through a jelly-bag: put to it a pint of cream, and let it just boil up; put it into jelly-glasses, let it stand till cold, and then, by dipping the glasses into scalding water, it will slip out whole: stick them all over with slices of almonds cut lengthways. It eats well, like flummery, with white wine and sugar.

Burnt Cream

Take a little lemon peel shred fine, and boil it with a pint of cream and some sugar; take the yolks of six eggs and the whites of four, and beat them separately ; put in the eggs as soon as the cream is cooled, with a spoonful of orange flower water, and one of fine flour. Set it over the fire, keep stirring it till it is thick, and then put it into a dish. When cold, sift a quarter of a pound of fine sugar all over it, and salamander it till very brown.

Barley Cream

Boil a small quantity of pearl barley in milk and water till tender, and strain the liquor from it; put the barley into a quart of cream, and let it boil a little: take the whites of five eggs and the yolk of one, beaten with a spoonful of fine flour, and two spoonsful of orange-flower water ; take the cream off the fire, mix in the eggs by degrees, and set it over the fire again to thicken. Then sweeten it to the taste, and pour it into basons for use.

Ice Creams

Take a pint and a half of good cream, add to it half a pound of raspberry or any other jam, (or half a pound of the pulp of any kind of ripe fruits stoned, beaten in a mortar, and pulped through a sieve); mix well with sifted sugar, and rub through a fine sieve: put it into a freezing mould, set it in ice and salt, and stir together till it begins to congeal : cover the bottom of the shape mould with white paper and having put on the bottom, fill with the cream ; cover the top with white paper, put on the cover, and set in ice till well frozen : when turned out for table, dip the mould in cold water, take off the top paper and cover; take also off the bottom cover, and push through the mould with the bottom paper.