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Rh your froth upon it as high as you can, and stick a light flour in the middle, or pull the pips off some flowers, and put here and there over it.

Roast one ounce of coffee, put it hot into a pint and an half of boiling cream; boil these together a little; take it off, put in two dried gizzards; cover this close, let it stand one hour, sweeten with double refined sugar; pass it two or three times through a sieve with a wooden spoon; put it into a dish with a tin on the top, set the dish on a gentle stove, put fire on the tin; when it has taken set it by; serve it cold. Tea cream is made in the same manner.

Boil a quantity of pearl-barely in milk and water till it is tender; then strain the liquor from it; put your barley into a quart of cream, and let it boil a little; then take the whites of five eggs, and the yolks of one, beaten with a spoonful of fine flour, and two spoonfuls 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; sweeten it to your taste, pour it into basons, and, when cold, serve it up.

Take two quarts of gooseberries, put them into a saucepan, just cover them with water, scald them till they are tender, then rub them through a sieve with a spoon to a quart of pulp; have six eggs well beaten, make your pulp hot, and put in one ounce of fresh butter; sweeten it to your taste,