l one Way, 'till it is a
Curd; then whey it in a Strainer; when it is cold, mix in as much of
the Orange as you think will make it taste as you wou'd have it;
then sweeten it as you like it.

_To make ALMOND-BUTTER._

Take a Pint of Milk, and about twelve large Laurel Leaves, break the
Leaves in three or four Pieces; boil them in the Milk 'till it is
half wasted; then put in a Quart of Cream, boil it with the Leaves
and Milk; then strain it, and set it on the Fire again; when it
boils, put in the Yolks of twelve Eggs, and the Whites of three,
beating the Eggs very well; stir this 'till it is a Curd; put in
about Half a Pint of Milk, let it have a boil, then whey it in a
Strainer. When it is cold, sweeten it. This tastes as well as that
which has Almonds in it.

_To make TROUT-CREAM._

Have three or four long Baskets made like a Fish; then take a Quart
of new Milk and a Pint of Cream, sweeten it, and put in a little
Orange-Flower-Water; make it as warm as Milk from the Cow; put in a
Spoonful of Runnet, stir it, and cover it close; and when it comes
like a Cheese, wet the Baskets, and set them hollow; lay the Cheese
into them without breaking the Curd; as it wheys and sinks, fill
them up 'till all is in. When you send it up, turn the Baskets on
the Plates, and give it a Knock with your Hand, they will come out
like a Fish: Whip Cream and lay about them. They will look well in
any little Basket that is shallow, if you have no long ones.

_To make ALMOND-CREAM._

Take a Quarter of a Pound of Almonds, blanch and beat them very
fine, put them to a Pint of Cream, boil the Almonds and Cream, then
sweeten it, and put it in the Whites of two Eggs well-beaten; set it
on the Fire till it just boils and grow thick.

_To make RAW-ALMOND, or RATAFEA-CREAM._

Take a Quarter of a Pound of bitter or sweet Almonds, which you like
best, blanch and beat them very fine, mix them with a Quart of Cream
and the Juice of three or four Lemmons; sweeten it as you like it,
and whip it in a Tray with a Whisk; as the Froth rises, put it in a
Hair Sieve to grow stiff; then fill your Bason or Glasses.

_To make CHOCOLATE-CREAM._

Take a Quarter of a Pound of Chocolate, breaking it into a Quarter
of a Pint of boiling Water; mill it and boil it, 'till all the
Chocolate is dissolv'd; then put to it a Pint of Cream and two Eggs
well-beaten; let it boil, milling it all the while; when it is cold,
mill it again, that it may go up with