Raspberry Cream

Rub a quart of raspberries, or raspberry jam, through a hair sieve, to take out the seeds, and mix it well with cream. Put in sugar to the taste, and then put it into a milk-pot to raise a froth with a chocolate mill. As the froth rises, take it off with a spoon, and lay it upon a hair sieve. When there is as much froth as is wanted, put what cream remains into a deep china dish, pour the frothed cream upon it as high as it will lie on, and stick a light flower in the middle of it.

Chocolate Cream

Take a quarter of a pound of the best chocolate, and having scraped it fine, put to it as much water as will dissolve it; then beat it half an hour in a mortar, and put in as much fine sugar as will sweeten it, and a pint and a half of cream. Mill it, and as the froth rises, lay it on a sieve. Put the remainder of the cream into glasses, and lay the frothed cream upon them.

Whipt Cream

Take the whites of eight eggs, a quart of thick cream, and half a pint of sack ; mix it together, and sweeten it to the taste with double-refined sugar: it maybe perfumed if approved of, with a little musk or ambergris tied in a rag, and steeped a little in the cream. Whip it up with a whisk, and some lemon peel tied in the middle of the whisk; take the froth with a spoon, and lay it in glasses. This makes a pretty appearance over fine tarts.

Pompadour Cream

Take the whites of five eggs, and beat them to a strong froth ; put them into a tossing pan, with two spoonsful of orange-flower water, and two ounces of sugar ; stir it gently for three or four minutes, then pour it into a dish, and pour good melted butter over it. This is a pretty corner dish for a second course at dinner, and must be served up hot.

Snow And Cream

Having made a rich boiled custard, put it into a china or glass dish; then take the whites of eight eggs beaten with rose water and a spoonful of treble-refined sugar, till it is of a strong froth : put some milk and water into a broad stew-pan, and as soon as it boils, take the froth off the eggs, lay it on the milk and water, and let it boil once up. Then take it off carefully, and lay it on the custard. This is a pretty supper dish.