To make Ratafea-Cream ib.
To make Almond-Butter 82
To make a Trifle ib.
To make all Sorts of Fruit-Cream 83
To make Sack-Posset, or Sack-Cream ib.
To make Blamange 84
Lemmon-Cream, made with Cream 85
To make Citron-Cream ib.
To make Pistato-Cream 86
To make Clouted-Cream ib.
To make a very thick, raw Cream 87
To make _Spanish_-Butter ib.
To make Orange-Butter 88
To make Almond-Butter 89
To make Trout-Cream ib.
To make Almond-Cream 90
To make Raw-Almond, or Ratafea-Cream 91
To make Chocolate-Cream ib.
To make Sego-Cream 92
To ice Cream ib.
To make Hartshorn-Flummery 93
To make perfum'd Pastels 94
To burn Almonds 95
To make Lemmon-Wafers ib.
To candy little green Oranges 97
To candy Cowslips, or any Flowers or Greens,
in Bunches ib.
To make Caramel 98
To make a good Green 99
To Sugar all Sorts of small Fruit ib.
To scald all Sorts of Fruit 100

[Decoration]

[Illustration]

Mrs. _EALES_'s

RECEIPTS.

_To dry ANGELICA._

Take the Stalks of Angelica, and boil them tender; then put them to
drain, and scrape off all the thin Skin, and put them into scalding
Water; keep them close cover'd, and over a slow Fire, not to boil,
'till they are green; then draining them well, put them in a very
thick Syrup of the Weight and half of Sugar: Let the Syrup be cold
when you put them in, and warm it every Day 'till it is clear, when
you may lay them out to dry, sifting Sugar upon them. Lay out but as
much as you use at a Time, and scald the rest.

_To p