your froth upon it as high as you can, and stick a light flour in the middle, or pull the pips off some flowers, and put here and there over it.
To make Coffee Cream.
Roast one ounce of coffee, put it hot into a pint and an half of boiling cream; boil these together a little; take it off, put in two dried gizzards; cover this close, let it stand one hour, sweeten with double refined sugar; pass it two or three times through a sieve with a wooden spoon; put it into a dish with a tin on the top, set the dish on a gentle stove, put fire on the tin; when it has taken set it by; serve it cold. Tea cream is made in the same manner.
To make Barley Cream.
Boil a quantity of pearl-barely in milk and water till it is tender; then strain the liquor from it; put your barley into a quart of cream, and let it boil a little; then take the whites of five eggs, and the yolks of one, beaten with a spoonful of fine flour, and two spoonfuls of orange flower water; take the cream off the fire, mix in the eggs by degrees, and set it over the fire again to thicken; sweeten it to your taste, pour it into basons, and, when cold, serve it up.
To make Gooseberry Cream.
Take two quarts of gooseberries, put them into a saucepan, just cover them with water, scald them till they are tender, then rub them through a sieve with a spoon to a quart of pulp; have six eggs well beaten, make your pulp hot, and put in one ounce of fresh butter; sweeten it to your
