f
rose-water or orange-flower water, which you can get, mix all together
with the juice of two of your lemons, and if your lemons prove not
good, put in the juice of three, so strain them through a fine cloth
into a silver tankard, and set it over a stove or chafing dish,
stirring it all the time, and when it begins to be as thick as cream
take it off, but don't let it boil, if you do it will curdle, stir it
whilst it be cold and put it into glasses for use.

258. _To make white_ LEMON CREAM _another Way_.

Take a pint of spring water, and the whites of six eggs, beat them very
well to a froth, put them to your water, adding to it half a pound of
double refin'd sugar, a spoonful of orange-flower water, and the juice
of three lemons, so mix all together, and strain them through a fine
close into your silver tankard, set it over a slow fire in a chafing
dish, and keep stirring it all the time; as you see it thickens take it
off, it will soon curdle then be yellow, stir it whilst it be cold, and
put it in small jelly glasses for use.

259. _To make_ SAGOO CUSTARDS.

Take two ounces of sagoo, wash it in a little water, set it on to cree
in a pint of milk, and let it cree till it be tender, when it is cold
put to it three jills of cream, boil it altogether with a blade or two
of mace, or a stick of cinnamon; take six eggs, leave out the strains,
beat them very well, mix a little of your cream amongst your eggs, then
mix altogether, keep stirring it as you put it in, so set it over a
slow fire, and stir it about whilst it be the thickness of a good cream;
you must not let it boil; when you take it off the fire put in a tea
cupfull of brandy, and sweeten it to your taste, then put it into pots
or glasses for use. You may have half the quantity if you please.

260. _To make_ ALMOND CUSTARDS.

Boil two quarts of sweet cream with a stick of cinnamon; take eight
eggs, leaving out all the whites but two, beat them very well; take six
ounces of Jordan almonds, blanch and beat them with a little
rose-water, so give them a boil in your cream; put in half a pound of
powder sugar, and a little of your cream amongst your eggs, mix
altogether, and set them over a slow fire, stir it all the time whilst
it be as thick as cream, but don't let it boil; when you take it off
put in a little brandy to your taste, so put it into your cups for use.

You may make rice-custard the same way.

261. _To make a_ SACK POSSET.

Take a q