Take thick Cream, a Quart, and put to that, either some Raspberry Syrup, or
some Jamm of Raspberries; but the Syrup will mix much easier with it:
however, the Jamm of Raspberries is accounted the best by some, because
that has the Seeds in it. But I think, that Syrup of Raspberries is better,
because all is smooth, and the Cream tastes sufficiently of the
Raspberries. One must serve this with the Desert. But if you use the Jamm
of Raspberries, you must beat it with some of the Cream a good while before
it will mix; and then put it to the other Cream, and stir it a little, and
it will mix.
Artificial Cream, to be mix'd with any Preserves of Fruit. From Mrs. _M.
S._ of _Salisbury._
Take a Quart of Milk, and when it is boil'd, put in the Yolks of eight Eggs
well beaten with the Whites of six. Put not in the Eggs while the Milk is
too hot, lest they curdle. Then, when they are well mix'd, set them over a
gentle Fire, and stir them all the while; and when you perceive them to be
thick enough, put into them what quantity you please of Syrup, or Jamms of
Apricots, Peaches, or Plums, or Cherries, or Oranges, Lemons, or other
Fruits, stirring them well till they partake enough of the preserv'd
Fruit's taste, and then serve them up, in _China_ Basons, cold, in a
Desert, without any Ornament of Flowers.
To make Sweet-meat _Cream._ From the same.
Take either clean Cream from the Dairy, or else make the foregoing
artificial Cream, and slice preserv'd Apricots, or preserv'd Peaches or
Plums, into it, having first sweeten'd the Cream well, with fine Loaf
Sugar, or with the same Syrup they were preserv'd in. Mix these well, and
serve them separately, cold, in _China_ Basons.