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 taste, stir in your eggs, put it over a gentle fire till they are thick, but you must take care they do not boil; then stir in a gill of the juice of spinach, and when it is almost cold, stir in a spoonful of orange flower water or sack; pour it into basons, and when cold serve it up.

Boil a quart of new milk with a stick of cinnamon, a little lemon-peel, and two or three laurel leaves; sweeten it to your taste; strain it through a sieve into another stew-pan, beat up the yolks of eight eggs, and the whites of two, with a little milk, very fine; stir the eggs into the milk, put it over a slow fire, and stir it one way till it is thick; pour it into a bowl, put two spoonfuls of rose or orange flower water into it, and stir it till it is cold; then put it into glasses or cups.

Take a quart of cream, put it into a broad pan, with half a pint of sack, half a pound of fine powder sugar; beat up the whites of four eggs to a high froth, and put in with some lemon peel cut thin; you may perfume it, if you please, with a little musk or ambergris tied in a bag, and steeped in the cream; whip it up well with a whisk, and as the froth rises, put it into cups, glasses, or small basons; or you may put it over fruit tarts.

Take four ounces of hartshorn shavings, and boil it in three pints of water till it is reduced to half a pint, and run it through a jelly-bag; put to