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Creams

To make Whipt. Cream

Take a q^t of thick cream, the whites of 8 eggs, beat with a spoonful
of sack. sweeten to y^r taste. mingle it all together & whip it with a peice
of wisk, as y^r froth rises take it off with a spoon & lay it in a dish

Lemon Cream

Take 4 large lemons. squeeze out the juice. & scrape out the meat,
put to it a pint of fair water & [] pare off
the yellow rind of y^r lemons & let it infuse in the liquor & an hour strain
it our & put to it 1/2 a pd of fine sugar. beat the whites of 6 eggs the yolks
of 2 of w^ch you may put in before you strain them. after that put in y^r
sugar. simer it over the fire till tis as thick as you like, put it in glasses.

To make Ratifie Cream

Take kernels of apricots Beat them very fine & to 2 ounces
of kernels put a pt of cream & 2 eggs. sweeten it & let it boyle till tis
pretty thick. you may slice of the kernels thin & put in besides wⁿ
is beaten

To make India Cream

Take stiff hartshorn jelly melt it in a stew pan. put in lemon peal
cinamon & mace. let it boyle to have the taste of them & to a pt of jelly.
take the juice of a lemon. sweeten it & when your jelly is a little
cool put it into it. stir them well together. then take a full quarter of a
pt of milk & put into it keeping it stirring till near cold & then put it
into cups or glasses. When you use it put the cups or glasses into warm water
just to loosen it from the cups. then turn it out & stick it with blanched
almonds.