cold; then put it into narrow-bottomed drinking-glasses, in which let it stand a whole day; when you wish to turn it out, put your glasses into warm water for a minute, and it will turn out like a sugar loaf.
To make Chocolate Cream.
Take a quart of cream, a pint of white wine, and a little juice of lemon; sweeten it well, lay in a sprig of rosemary, grate some chocolate, and mix all together; stir it all over fire till it is thick, and pour it into your cups.
To make Raspberry Cream.
Take the whites of seven eggs, and seven spoonfuls of raspberry mash; which put into an earthen pan, and beat it well with a spoon, till it comes to a cream, or you think it looks white enough, then fill your glasses; this quantity will make about a dozen.
Another Way.
Take a quart of very ripe raspberries, or raspberry jam, rub them through a hair sieve to take out the seeds, mix it with a quart of good cream, sweeten it to your taste with fine powder sugar, and put in a spoonful of rose water; put it into a deep pan, and with a chocolate mill raise a froth; as the froth rises take it off, and put it on a sieve to drain; if you have not a chocolate mill, put it into a broad pan, and beat it with a whisk till the froth rises; as it rises take it off, and lay it on a sieve as before; when you have got as much froth as you want, put what cream remains into a deep china dish or bowl, and with a spoon put
