to it a pint of cream and four ounces of sugar, and just boil it up; put it into cups or glasses, and let it stand till it is cold; dip your cups or glasses in scalding water, and turn them out into your dish; stick sliced almonds on them; it is generally eaten with white wine and sugar.
To make Blanched Cream.
Season a quart of very thick cream with fine sugar and orange flower water; boil it, and beat the whites of twenty eggs with a little cold cream, strain it, and when the cream is upon the boil, pour in the eggs, stirring it well till it comes to a thick curd; then take it up, and strain it again through a hair sieve; beat it well with a spoon till it is cold, then put it into a dish.
To make Quince Cream.
Take as much cream as you think you will want, boil it with a little cinnamon and lemon peel; make it very sweet with sugar, strain it off, and let it gold; put your quinces into boiling water, boil them quick, uncovered, till they are tender; pare and beat them very fine, rub them through a sieve, then put them into a mortar, and mix the cream well with them; put it into small basons or glasses, and serve it up.
To make Snow Cream.
Take a large deep dish, strew the bottom with fine sugar beat to powder; fill it with strawberries; take some sprigs of rosemary, stick a large one in the middle, and several round about, to resemble a tree; then take a quart of the thickest cream you can get, and the whites of eight or
