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Creams & Custards

Take a qt of cream 3 small laurel leaves or as many apricot kernels
a very little bit of cinamon & mace, sweetened. let it have a boyls & set
it to cool. then add the yolks of 10 eggs & the whites of 4 very well beat
& strained. let it just thicken over the fire but not boyle. run it thro' a hair
seive. keep stiring it till tis almost cold. then fill the cups.

Fine Custards

Boyle a quart of cream milk whole spice. then put orange flower
water. with the yolks of 10 eggs & 5 of the whites mingle them with a
little cream & when cream is almost cold put the eggs in stir it well
& bake them.

Custards

Take a quart of cream & boyle it then put to it y^r yolks of 8 eggs & 2
whites beaten, a little salt & rose water sweeten it & put it into it a little
mace.

To Make Clouted Cream

Let 4 gallons of milk just boyle up then put to it 2 q.^ts of cream & when
it begins to boyle again put it in 2 large pans or trays. let it stand 3 days
then take it from the milk with a skimer full of holes. lay it on the
dish you send it up in. lay it high in the middle & a large peice on
the top to cover all the rest.

To make Codlin Cream

Take of the pap of the Codlins half a pt, put to it about a quarter of a pd
of sugar, mingle the Codlins & sugar well. then take a q^t of thick cream
& stir it into the Codlings by two or three spoonfulls at a time til it is all
well mixd. cover it with clouted cream & let it stand half an hour before
you eat it.