tossing with two ounces of sugar, and two spoonfuls orange flower water; stir it gently three or four minutes, pour it into a dish, and melted butter over it; send it in hot.
To make Newcastle Curd and Cream.
Take new milk, and put it in the bason you intend to go to table; let it stand till it turns to curds, which may be one or two days after; eat it with cream and sugar, and it is very fine: if the milk is good it will be two days of turning.
To make Runnet Curd and Cream.
Take new milk and sweeten it, grate in nutmeg and the yellow rind of a lemon; put in runnet enough to turn it to curds, which, if covered, will be in about two hours; then, if there is a quart, pour over it half a pint of thick cream, and send it to table.
To make Almond Butter with Milk.
To a quarter of a pound of blanched almonds, well beat, put some new milk and rose water, take a quart of thick cream, and the yolks of twelve eggs beat well with a little of the cream; put the rest of the cream to them, then a quarter of a pint of new milk to the almonds, and strain it into the cream so often that there is no strength left; strain all together into a skillet, set it over a charcoal fire, and stir it till it comes to a tender curd; put it into a strainer, and hang it up till all the whey is run out; then take six ounces of fine sugar, well sifted, and a little rose water, and beat all into butter with a spoon.
