Page:Completeconfectioner Glasse 1800.djvu/213

 cream, and a lemon cut round, a little nutmeg and cinnamon, and a sprig of rosemary; pour them all together, let them stand a while, and beat them up with a rod till they rise; take it off with a spoon as it rises, lay it in a pot or glasses, and then serve it up.

Take twenty fair codlings, core them, beat them in a mortar with a pint of cream, strain it into a dish, put into it some crumbs of brown bread, with a little-sack, and dish it up. Gooseberry cream may be made in the same manner.

Take some good cream, and slice some preserved peaches, apricots, or plumbs into it; sweeten the cream with fine sugar, or with the syrup the fruit was preserved in; mix all well together, and put it into your bason.

Take a pint and an half of thick cream, boil in it a blade of mace and a stick of cinnamon, with six spoonfuls of orange flower water; sweeten it to your taste, and boil it till it is thick; pour it out, and keep it stirring till almost cold; then put in a small spoonful of runnet, and put it in your cups or glasses; make it three or four hours before you use it.

Take a great quantity of new milk from the cow, and scald it in a kettle on a charcoal fire; when it is nearly ready to boil, take it off and