on the Fire, and when it is ready to
boil, put in twelve Eggs (but three of the Whites) well beaten; stir
it on the Fire 'till it turns to a Curd; then put in half a Pint of
cold Milk, stir it well, and whey it in a Strainer: When 'tis cold
sweeten it.

_To make a TRIFLE._

Take a Pint of Cream, and boil it, and when it is almost cold,
sweeten it, and put it in the Bason you use it in; and put to it a
Spoonful of Runnet; let it stand 'till it comes like Cheese: You may
perfume it, or put in Orange-Flower-Water.

_To make all Sorts of FRUIT-CREAM._

Take your Fruit, (scalded) or Sweet-meats, and rub it thro' an Hair
Sieve, and boil your Cream; and when 'tis cold, put in your Fruit,
'till 'tis pretty thick.

_To make SACK-POSSET, or SACK-CREAM._

Take twelve Eggs, (the Whites of but six) beat them, and put to them
a Pint of Sack and half a Pound of Sugar; set them on a Fire,
keeping them stirring 'till they turn white, and just begin to
thicken; at the same Time on another Fire have a Quart of Cream,
boil and pour it into the Eggs and Sack, give it a Stir round, and
cover it a Quarter of an Hour before you eat it: The Eggs and Sack
must be heated in the Bason you use it in, and the Cream must boil
before you set on the Eggs.

_To make BLAMANGE._

Take two Ounces of Ising-glass, steep it all Night in Rose-Water;
then take it out of the Water and put to it a Quart of Milk, and
about six Laurel Leaves, breaking the Leaves into two or three
Pieces; boil this 'till all the Ising-glass is dissolv'd, and the
Milk diminish'd to less than a Pint; then put to it a Quart of
Cream, letting it boil about half an Hour; then strain it thro' a
thin Strainer, leaving as little of the Ising-glass in the Strainer
as you can; sweeten it, and, if you like it, put in a little
Orange-Flower-Water; put it in a broad Earthen Pan, or _China_ Dish;
the next Day, when you use it, cut it with a Jagging-Iron in long
Slips, and lay it in Knots on the Dish or Plate you serve it up in.

LEMMON-CREAM made with CREAM.

Take a Pint of Cream, the Yolks of two Eggs, and about a Quarter of
a Pound of Sugar, boil'd with the Rind of a Lemmon cut very thin;
when it is almost cold, take out the Rind, and put in the Juice of a
large Lemmon, by Degrees, or it will turn, keeping it stirring 'till
it is quite cold.

_To make CITRON-CREAM._

Take half a Pound of Green Citron, cut it as thin as possible, and
in small long Pieces, but no lon