and stir it a little; lade it into a milk-pan, and let it stand at least twenty-four hours; divide the cream with a knife, as it stands upon the pan, and take it off with a skimmer, that the thin milk may run away; then lay it in a dish, one piece upon another, till your dish be as full as you please to have it; keep it twenty-four hours before you spread it.
To make Blanched Cream.
Take a quart of the thick cream you can get, sweeten it with fine sugar and orange flower water; boil it, and beat the whites of twenty eggs with a little cold cream, take out the treads, and when the cream is near boiling, pour in your eggs, stirring it well till it comes to a thick curd; then take it up, and pass it through a hair sieve; beat it well till it is cold, and put it in dishes.
To make a rich Almond or Steeple Cream.
Put half a pound of good hartshorn into five pints of water, which will make a very strong jelly; let it boil away near half; strain it off through a jelly-bag; have ready six ounces of almonds beaten to a very fine powder, which must be carefully mixed up with one spoonful of orange flower water, and six or eight spoonfuls of very thick cream; then take near as much cream as you have jelly, and put both into a skillet, and strain in your almonds, sweeten it to your taste with double refined sugar; set it over the fire, and stir it constantly till it is ready to boil; take it off, and keep it stirring till it is near
