off very thin, squeeze the juice of four oranges, put them into a stew-pan, with half a pint of water and half a pound of fine powder sugar; beat the whites of five eggs, and mix into it; set them on a slow fire, stir it one way till it gets thick and white, then strain it through a gauze sieve, and stir it till it is cold; beat the yolks of five eggs very fine, mix all together in a stew-pan, put it over a slow fire, stirring it till it nearly boils; pour it into a bowl, and continue stirring it till it is nearly cold; then put it into your cups or glasses.
To make Spanish Cream.
Take three spoonfuls of flour of rice seered very fine, the yolks of three eggs, three spoonfuls of fair water, two spoonfuls of orange flower water, and mix them well together; then put to it one pint of cream, set it on a good fire, keep it stirring till it is of a proper thickness, and then pour it into your cups.
Another Way.
Take an ounce of isinglass cut small, dissolve it in half a pint of rose water, run it through an hair sieve, add to it the yolks of four eggs, beat and mixed with three quarters of a pint of cream, two sorrel leaves, and sugar to your taste; dip the dish in cold water before you put in the cream, then cut it out into what form you please, and serve it up.
To make Loaf Sugar Cream.
Take a pint of jelly of hartshorn, put in a little isinglass, make it thick with almonds or cream,
