which you please; sweeten it well, and put it into tin pots; let it stand till cold, and when you use it, dip the pan in warm water, and take it out whole.
To make Imperial Cream.
Take a quart of water, six ounces of hartshorn, put them into a stone bottle, and tie it close down, do not fill it too full, and set it in a pot of boiling water, or in an oven to bake; let it stand three or four hours, strain it through a jelly bag, and let it cool, having ready six ounces of almonds beat very fine; put into it as much cream as jelly, mix them together, strain the almonds and cream, and set all together over the fire till it be scalding hot; strain it into narrow bottom glasses, let them stand a whole day, and then turn them out; stick them all over with blanched almonds, or pine-apple seeds, laid in water a day before you peel them, and they will come out like a flower; then stick them on the cream.
To make Steeple Cream.
Put two ounces of ivory, cut very fine, and six ounces of hartshorn, into a stone bottle, fill it up with fair water to the neck; put in a little gum-arabic and gum-dragon, then tie the mouth of the bottle close, and set it in a pot of water, with hay at the bottom, and let it simmer for six hours; take it out, and let it stand an hour before you open it, for fear it should fly in your face; strain it through a fine sieve into a pan that it may cool; when it is cold, observe that it is of very strong jelly; if it is not, put it into a
