cream, and a lemon cut round, a little nutmeg and cinnamon, and a sprig of rosemary; pour them all together, let them stand a while, and beat them up with a rod till they rise; take it off with a spoon as it rises, lay it in a pot or glasses, and then serve it up.
To make Codling Cream.
Take twenty fair codlings, core them, beat them in a mortar with a pint of cream, strain it into a dish, put into it some crumbs of brown bread, with a little-sack, and dish it up. Gooseberry cream may be made in the same manner.
To make Sweetmeat Cream.
Take some good cream, and slice some preserved peaches, apricots, or plumbs into it; sweeten the cream with fine sugar, or with the syrup the fruit was preserved in; mix all well together, and put it into your bason.
To make Stone Cream.
Take a pint and an half of thick cream, boil in it a blade of mace and a stick of cinnamon, with six spoonfuls of orange flower water; sweeten it to your taste, and boil it till it is thick; pour it out, and keep it stirring till almost cold; then put in a small spoonful of runnet, and put it in your cups or glasses; make it three or four hours before you use it.
To make Clouted Cream.
Take a great quantity of new milk from the cow, and scald it in a kettle on a charcoal fire; when it is nearly ready to boil, take it off
