pint of sour cream, mix
them very well together, and when your pan is just at boiling (but is
must not boil) put in the sour cream and your eggs, stir it about and
keep it from settling to the bottom; let it stand whilst it begins to
rise up, then have a little fair water, and as they rise keep putting
it in whilst they be well risen, then take them off the fire, and let
them stand a little to sadden; have ready a sieve with a clean cloth
over it, and take up the curds with a laddle or egg-slicer, whether you
have; you must always make them the night before you use them; this
quantity will make a large dish if your cream be good; if you think
your curds be too thick, mix tho them two or three spoonfuls of good
cream, lie them upon a china dish in lumps, so serve them up.

252. _To make_ APPLE CREAM.

Take half a dozen large apples, (coslings or any other apples that will
be soft) and coddle them; when they are cold take out the pulp; then
take the whites of four or five eggs, (leaving out the strains) three
quarters of a pound of double-refined sugar beat and sifted, a spoonful
or two of rose-water and grate in a little lemon-peel, so beat all
together for an hour, whilst it be white, then lay it on a china dish,
to serve it up.

253. _To fry_ CREAM _to eat hot_.

Take a pint of cream and boil it, three spoonfuls of London flour,
mix'd with a little milk, put in three eggs, and beat them very well
with the flour, a little salt, a spoonful or two of fine powder sugar,
mix them very well; then put your cream to them on the fire and boil
it; then beat two eggs more very well, and when you take your pan off
the fire stir them in, and pour them into a large pewter dish, about
half an inch thick; when it is quite cold cut it out in square bits,
and fry it in butter, a light brown; as you fry them set them before
the fire to keep hot and crisp, so dish them up with a little white
wine, butter and sugar for your sauce, in a china cup, set it in the
midst, and grate over some loaf sugar.

254. _To make_ RICE _or_ ALMOND CREAM.

Take two quarts of cream, boil it with what seasoning you please, then
take it from the fire and sweeten it, pick out the seasoning and divide
it into two parts, take a quarter of a pound of blanch'd almonds well
beat with orange-flower water, set that on the fire, and put to it the
yolks of four eggs well beat and strained, keep it stirring all the
time it is on the fire, when it rises to b