pleness, to roll it in little balls; roll them in flour, to fry as force-meat bullets; stew a little fine powder sugar upon them; when they are ready to serve.
CREAMS, &c.
To make a Cream Curd.
Take a pint of cream, boil it with a little mace, cinnamon, and rose water, to make it sweet; when it is as cold as new milk, put in about half a spoonful of good runnet, and when it curds, serve it up in a cream dish.
To make Lemon or Orange Cream.
Squeeze nine lemons or oranges upon a pound and an half of double refined sugar, fourteen or fifteen spoonfuls of fair water, and set it on the fire till the sugar is all melted; put in the white of nine eggs, strain it, and set it on the fire again; stir it all the while, till you see it begins to thicken; then put in about four or five spoonfuls of orange flower water; take it off the fire, and put it into your glasses; cut some lemon peel in small strings, and lay it in the bottom, after being boiled tender; this must be done over a charcoal fire.
Another Way
Take a pint of thick cream, set it on the fire, keep it stirring, and let it simmer; make it very
