Page:Art of Cookery 1774 edition.djvu/321

Rh little, then take the whites of five eggs, and the yolk of one, beaten with a spoonful of fine flour, and two sponfuls of orange-flower water; then take the cream off the fire, and mix in the eggs by degrees, and set it over the fire again to thicken. Sweeten to your taste, pour it into basons, and when it is cold serve it up.

TAKE a quart of the thickest sweet cream you can get, season it with fine sugar and orange-flower water and boil it; then beat the whites of twenty eggs, with a little cold cream, take out the treddles, which you must do by straining it after it is beat, and when the cream is on the fire and boils, pour in your eggs, stirring it all the time one way till it comes to a thick curd, then take it up and pass through a hair-sieve, then beat it very well with a spoon till cold, and put it into dishes for use.

TAKE a quart of cream, boil it with a nutmeg grated, a blade or two of mace, a bit of lemon-peel, and sweeten to your taste: then blanch a quarter of a pound of almonds, beat them very fine, with a spoonful of rose or orange-flower water, take the whites of nine eggs well beat, and strain them to your almonds, beat them together, rub very well through a coarse hair-sieve; mix all together with your cream, set it on the fire, stir it all one way all the time till it boils, pour it into your cups or dishes, and when it is cold serve it up.

TAKE a pint of cream, sweeten it to your palate, grate a little nutmeg, put in a spoonful of orange-flower water and rose water, and two spoonfuls of sack, beat up four eggs, but two whites; stir it all together one way over the fire till it is thick, have cups ready, and pour it in.

TAKE six large laurel leaves, boil them in a quart of thick cream: when it is boiled throw away the leaves, beat the yolks of five eggs with a little cold cream, and sugar to your taste, then thicken the cream with your eggs, set it over the fire again, but don't let it boil, keep stirring all the while one way, and pour it into china dishes; when it is cold it is fit for use.