ger than half an Inch: Put it in a
Pint of Cream, with a Piece of the Rind of a Lemmon, and boil it a
Quarter of an Hour; then sweeten it, put in an Egg well beaten, and
set it on the Fire again, 'till it grows thick; then put in the
Juice of half a Lemmon, and stir it 'till 'tis cold.

_To make PISTATO-CREAM._

Take half a Pound of Pistato-Nuts, break them, and blanch the
Kernels, and beat all (except a Dozen, that you must keep to slice,
to lay on the Top of the Cream) with a little Milk; then put them
into a Pint of Cream, with the Yolks of two Eggs, and sweeten it
with fine Sugar: To this Quantity put a Spoonful of the Juice of
Spinage, stamp'd and strain'd; set it all over the Fire, and let it
just boil; and when you send it up, put the slic'd Kernels on the
Top. If you like it thick, you may put in the White of one Egg.

_To make CLOUTED-CREAM._

Take four Gallons of Milk, let it just boil up; then put in two
Quarts of Cream, and when it begins to boil again, put it in two
large Pans or Trays, letting it stand three Days; then take it from
the Milk with a Skimmer Skimmer full of Holes, and lay it in the
Dish you send it up in: Lay it high in the Middle, and a large
handsome Piece on the Top, to cover all the rest.

_To make a very thick, raw CREAM._

Take two Trays, keep them boiling hot; and, when you bring your
Milk, put it in the scalding-hot Tray, and cover it with the other
hot Tray; and the next Day you will find a very thick Cream. This
must be done the Night before you use it.

_To make SPANISH-BUTTER._

Take two Gallons of Milk, boil it, and, whilst boiling, put in a
Quart of Cream; let it boil after the Cream is in; set it in two
broad Pans or Trays, and let it stand two or three Days; then take
the Cream from the Milk into a Silver Pan or wooden Bowl; put to it
a Spoonful of Orange-Flower-Water, with a perfum'd Pastel or two
melted in it; and sweeten it a little with sifted Sugar: Then beat
it with a Silver Ladle or a wooden Beater, 'till it is stiff enough
to lye as high as you wou'd have it: Be sure to beat it all one Way,
and not change your Hand.

_To make ORANGE-BUTTER._

Take the Rind of two or three Oranges, and boil them very tender;
then beat them very fine in a Mortar, and rub them thro' an Hair
Sieve; then take a Quart of Cream, boil it, and put in the Yolks of
ten Eggs, and the Whites of two; beat the Eggs very well before you
put them to the boiling Cream; stir it al