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Creams

To make Almond Cheesecakes

Take half a pound of Jordan almonds and lay them in cold water all night
the next morning blanch them into cold water, then take them out and
dry them in a clean cloth. beat them very fine in a little orange flower
water, then take six eggs, leave out four whites, beat them and strain them
then half a pound of white sugar, with a little beaton mace; beat them
well together in a marble mortar, take ten ounces of good fresh butter, melt
it, a little grated lemon peel, and put them in the mortar with the other in-
-gredience; mix all well together, and fill your patty pans.

To make Fairy Butter

Take the yolks of two hard eggs & beat them in a marble mortar, with a large
spoonfull of orange flower water & two teaspoonfuls of fine sugar beat to powder
beat this all together till it is a fine paste, them mix it up with about as
much fresh butter out of the churn, & force it through a fine strainer full of tiny
holes into a plate this is a pretty thing to set off a table at supper.

To make Almond Custards

Take a pint of cream. Blanch & beat a quarter of a pound of almonds fine, with two
spoonfuls of rose water, sweeten it to your palate; beat up the yolk of four eggs
stir it all together one way over the fire till it thick, then pour it out into cups
or you may bake it in little china cups

To make Baked Custards

one pint of cream boiled with mace & cinnamon; when cold take four eggs,
the whites left out, a little rose and orange flower water sack, nutmeg & sugar
to your palate; mix them well together & bake them in china cups.

To make plain Custards

Take a quart of new milk, sweeten it to your taste, grate in a little nutmeg
beat up eight eggs, leave out half the whites, beat them up well, stir them into y^r
milk & bake it in china basons, or put them in a deep china dish have a kitt
of water boiling, set the cup in, let the water come above half way. but dont let
boil in fast for fear of it getting into the cups. you may add a little rose water