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 with two ounces of sugar, and two spoonfuls orange flower water; stir it gently three or four minutes, pour it into a dish, and melted butter over it; send it in hot.

Take new milk, and put it in the bason you intend to go to table; let it stand till it turns to curds, which may be one or two days after; eat it with cream and sugar, and it is very fine: if the milk is good it will be two days of turning.

Take new milk and sweeten it, grate in nutmeg and the yellow rind of a lemon; put in runnet enough to turn it to curds, which, if covered, will be in about two hours; then, if there is a quart, pour over it half a pint of thick cream, and send it to table.

To a quarter of a pound of blanched almonds, well beat, put some new milk and rose water, take a quart of thick cream, and the yolks of twelve eggs beat well with a little of the cream; put the rest of the cream to them, then a quarter of a pint of new milk to the almonds, and strain it into the cream so often that there is no strength left; strain all together into a skillet, set it over a charcoal fire, and stir it till it comes to a tender curd; put it into a strainer, and hang it up till all the whey is run out; then take six ounces of fine sugar, well sifted, and a little rose water, and beat all into butter with a spoon.

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