84. WHIPT CREAM.

Mix the whites of eight eggs, a quart of thick cream, and half a pint

of sack, sweeten them to taste with double refined sugar. It may be

perfumed with a little musk or ambergris tied in a rag and steeped

in a little cream. Whip it up with a whisk, and some lemon-peel tied

in the middle of the whisk. Then lay the froth with a spoon on the

glasses, or basins.