n, with six Quarts
of Spring-Water, 'till consum'd to three Pints; let it stand all
Night; then put to it half a Pound of fine Sugar, some Cinamon,
Mace, and a Clove or two, and let it boil again; then put in the
Whites of eight Eggs well beaten, letting it boil up again; then put
in the Juice of four or five Lemmons, and half a Pint of _Rhenish_
Wine; let it just boil up, and then run it thro' a Jelly-bag 'till
it is clear.

_To make LEMMON-JELLY._

Take four Lemmons, rasp the Rinds into a Pint and half of
Spring-Water, let it lye an Hour; and then put to it the Whites of
five Eggs well beaten, half a Pound of Sugar, and the Juice of four
Lemmons; when the Sugar is melted, strain it thro' a thin Sieve or
Strainer; then take a little Powder of Turmerick, ty'd up in a Piece
of Muslin, and lay it in a Spoonful of Water 'till it is wet; then
squeeze a little into the Jelly, to make it Lemmon-Colour, but not
too Yellow: Set it over the Fire, skim it, and when you see it
jelly, put it in Glasses; if it boil, it will not be amiss.

_To make BUTTER'D ORANGE._

Rasp the Peel of two Oranges into half a Pint of Water; put to it
half a Pint of Orange-Juice, and six Eggs, (but two of the Whites)
and as much Sugar as will sweeten it; strain it, set it on the Fire,
and when it is thick, put in a Piece of Butter as big as a Nut,
keeping it stirring 'till it is cold.

_To make ERINGO-CREAM._

Take a Quartern of Eringo's, cut them small, and boil them in half a
Pint of Milk, 'till they are tender; then put to them a Pint of
Cream and two Eggs, well beaten; set it on the Fire, and let it just
boil; if you don't think it sweet enough, put in a little Sugar.

_To make BARLEY-CREAM._

Take two Ounces of Pearl-Barley, boil it in four or five Waters
'till it is very tender; then rub it thro' an Hair Sieve, and put it
to a Pint of Cream, with an Egg well beaten; sweeten it, and let it
boil: If you please, you may leave some of the Barley whole in it.

_To make RATAFEA-CREAM._

Take Kernels of Apricocks, beat them very fine, and to two Ounces
put a Pint of Cream and two Eggs; sweeten it, set it on the Fire,
and let it boil 'till 'tis pretty thick: You may slice some of the
Kernels thin, and put them in, besides what is beaten.

_To make ALMOND-BUTTER._

Take half a Pound of Almonds finely beaten, mix them in a Quart of
Cream; strain the Cream, and get out as much of the Almonds as you
can thro' the Strainer; set it