it high in the middle. You may ornament it with nonpareils.
If you choose, you can put in, between the custard and the frothed cream, a layer of fruit jelly, or small fruit preserved.
WHIPT CREAM.
A quart of cream.
The whites of four eggs.
Half a pint of white wine.
A quarter of a pound of powdered loaf-sugar.
Ten drops of strong essence of lemon, or two lemons cut in thin slices, or the juice of a large lemon.
Mix together, in a broad pan, all the ingredients, unless you use slices of lemon, and then they must be laid at intervals among the froth, as you heap it in the bowl.
With a whisk or rods, beat the cream to a strong froth. Have beside your pan a sieve(bottom upwards) with a large dish under it. As the froth rises, take it lightly off with a spoon, and lay it on the sieve to drain. When the top of the sieve is full, transfer the froth to a large glass or china bowl. Continue to do this till the bowl is full.
The cream which has dropped through the sieve into the dish, must be poured into the pan, and beaten over again. When all the cream is converted into froth, pile it up in the bowl, making it highest in the middle.
If you choose, you may ornament it with red and green nonpareils.
If you put it in glasses, lay a little jelly in the bottom of each glass, and pile the cream on it.
Keep it in a cool place till you want to use it.
