beat them very fine; then take three Pound of fine Sugar and a Pint
of Water, boil and skim it; then put in a Pound of Rind, boil it
fast 'till the Sugar is very thick; then put in a Pint of the Meat
of the Orange, (the Seeds being pick'd out) and a Pint of very
strong Pippin-Jelly; boil all together very fast, 'till it jellies
very well, which will be half an Hour; then put it in Pots or
Glasses, with Papers close to it.
_To make ORANGE or LEMMON CLEAR-CAKES._
Make a very strong Pippin-Jelly; when it is run thro' a Jelly-bag,
take a Quart of Jelly, and the Meat of three or four Oranges, boil
them together, and rub it thro' a Jelly-bag again; then take a
Quarter of a Pint of Orange-Juice, a Quarter of a Pound of fine
Sugar, and let it have a Boil; then put it into your Jelly, but
first measure your Jelly; put half the Syrup of the Oranges to a
Pint of Juice, and the Outside of an Orange, boil'd in two or three
Waters, and shred very fine; make them scalding hot together; then
to a Pint of Jelly take a Pound and a Half of Sugar, boiling the
Sugar to a Candy; then put in your Jelly, but not altogether;
because if it all boil in the hot Sugar, it will not dry: As soon as
it has done boiling, put in the rest; set it over the Fire 'till all
the Candy is well melted; but take Care it does not boil; then fill
it in little Pots, dry and turn it on Glasses, as other Clear-Cakes.
Lemmons are done the same Way.
_To make POMEGRANATE CLEAR-CAKES._
Make a strong Pippin-Jelly, and slice a Lemmon into it, Rind and
all; boil it well, and run it thro' the Jelly-bag again; then colour
it as you like it: To a Pint of the Jelly take half a Quarter of
Orange-Syrup, made as for Orange Clear-Cakes; let it have a Boil
together, and boil a Pound and a Half of Sugar to a Candy; put your
Jelly to the Candy, a little at a Time, 'till the Sugar has done
boiling, then put in all the rest; scald it 'till the Candy is well
melted, fill it in Pots, and dry it as other Clear-Cakes.
The Colour is made thus: Take as much Carmine as you can have for
Half-a-Crown, put to it two Ounces of Sugar, and as much Water as
will wet it; give it a Boil, and then colour your Jelly with it.
_To make ORANGE-HALVES, or QUARTERS, with the Meat in them._
Rasp the Oranges round and thin, cut them in Halves, pick out the
Meat, boil the Halves very tender, then take half of them, that are
clearest and best, and put them in a thick cold Syrup, as much as
will cover them; the Syrup must be made with fine Sugar, half a Pint
of Water to a Pound of Sugar; beat the other Half of the Rinds very
fine; pick the Seeds out of the Meat; and to a Pint of the Meat put
half a Pound of the beaten Rinds; scald it very well, and stir it
into a Pound and a Half of sifted Sugar; scald it 'till the Sugar is
well melted; put in the Juice of a Lemmon or two; set it in a broad
Earthen Pan in a Stove; when the Half Orange-Rinds have lain three
or four Days in the Syrup, boil them very fast 'till they are clear,
and the Syrup very thick; when they are cold, lay them out on
Earthen Plates in a Stove; the next Day, if you think they have not
Sugar enough on them, dip them in the Syrup that runs from them;
they must not have dry Sugar on them, but only a Gloss; before they
are quite dry, fill them with the Meat; set them on a Sieve, to dry
in a Stove, which will be in a Day or two.
_To preserve CITRONS._
Take the largest _Malaga_ Citrons, cut them in four Quarters, scrape
the Rind a little, but not all the Yellow off; cut out all the Meat;
lay them in Water all Night; then boil them very tender, and lay
them in Water another Night; then drain them very well, and to three
Pound of Citron take four Pound of fine Sugar and two Quarts of
Water; make the Sugar and Water just warm, put in the Citron, boil
it half an Hour, and set it by 'till the next Day; then boil it
'till it is very clear, and put in a Pound more of Sugar, just wet
with Water, boiling it fast 'till it is melted: Put in the Juice of
four Lemmons, and put it up in large Pots.
_To make CITRON MARMALET._
Boil the Citron very tender, cut off all the yellow Rind, beat the
White very well in a Tray, or wooden Bowl, shred the Rind, and to a
Pound of the Pulp and Rind take a Pound and a Half of Sugar and half
a Pint of Water; when it boils, put in the Citron, boil it very fast
'till it is clear; then put in half a Pint of Pippin-Jelly, and boil
it 'till it jellies very well; then put in the Juice of a Lemmon:
Put it in Pots or Glasses.
_To candy ORANGE-FLOWERS._
Take the Flowers full blown, pick the white Leaves, and put them in
Water an Hour or two; then put them into boiling Water, letting them
boil 'till they are tender; then drain them from that Water, and let
them lye in cold Water, 'till you make a Syrup of very fine Sugar,
as much as you think will cover them; to a Pound of Sugar put three
Quarters of a Pint of Water; and when the Syrup is cold, put in the
Leaves, and let them lye all Night; scald them the next Day, and let
them lye in the Syrup two or three Days; then make a Syrup, (if you
have a Pound of the Flowers) with a Pound and Half of fine Sugar and
half a Pint of Water; boil and skim it, and when it is cold, drain
the Flowers from the thin Syrup, and put them in the Thick; let them
lye two or three Days; then make them just hot, and in a Day or two
more lay them out on Glasses: Spread them very thin, sift them with
fine Sugar, and put them in a Stove: Four or five Hours will dry
them on one Side; then scrape them on Paper with the wet Side
uppermost, and set them in the Stove 'till they are almost dry; then
pick them asunder, and let them be in a Stove 'till they are quite
dry: You may put some of them in Jelly, if you like it.
_To make ROCK-SUGAR._
Take a red Earthen Pot, that will hold about four Quarts, (those
Pots that are something less at the Top and Bottom than in the
Middle) stick it pretty thick with the Sticks of a white Wisk,
a-cross, one over the other; set it before a good Fire, that it may
be very hot against your Sugar is boil'd; then take ten Pound of
double-refin'd Sugar finely beaten, the Whites of two Eggs beaten to
a Froth in half a Pint of Water, and mix it with the Sugar; then put
to it a Quart of Orange-flower-water and three half Pints of Water,
setting it on a quick Fire; when it boils thoroughly put in half a
Pint of Water more to raise the Scum, and let it boil up again; then
take it off and skim it; do so two or three Times, 'till it is very
clear; then let it boil, 'till you find it draw between your
Fingers, which you must often try, with taking a little in the
Ladle; and as it cools, it will draw like a Thread; then put it into
the hot Pot, covering it close, and setting it in a very hot Stove
for three Days: It must stand three Weeks; but after the three first
Days a moderate Fire will do; but never stir the Pots, nor let the
Stove be quite cold: Then take it out, and pour out all the Syrup,
the Rock will be on the Sticks and the Pot-sides: set the Pots in
cold Water, in a Pan, on the Fire, and when it is thorough hot all
the Rock will slip out, and fall most of it in small Pieces; the
Sticks you must just dip in hot Water, and that will make the Rock
slip off; then put in a good Handful of dry Orange-Flowers, and take
a Ladle with Holes, and put the Rock and Flowers in it, as much as
will make as big a Lump as you wou'd like; dip it in scalding Water,
and lay it on a Tin Plate; then make it up in handsome Lumps, and as
hollow as you can: When it is so far prepar'd, put it in a hot
Stove, and the next Day it will stick together; then take it off the
Plates, and let it lye two or three Hours in the Stove; if there be
any large Pieces, you may make Bottoms of them, and lay small Pieces
on them.
_To make FRUIT-BISCUIT._
Scald the Fruit, dry it well from the Water, and rub it through a
Hair Sieve; stir it in a Pan over a slow Fire, 'till it is pretty
dry; the stiffer it is, the better; then take two Pound of fine
Sugar, sifted thro' an Hair Sieve, and a Spoonful of Gum-Dragon
steep'd very well, and strain'd, and about a Quarter of a Pound of
Fruit; mix it well with Sugar, beat it with a Biscuit-Beater, and
take the Whites of twelve Eggs, beat up to a very stiff Froth; put
in but a little at a Time, beating it 'till it is all in, and looks
as white as Snow, and very thick; then drop it on Papers, and put it
in an Oven; the Oven must be very cool, and shut up, to make them
rise: The Lemmon-Biscuit is made the same Way, only instead of Fruit
put in the Juice of three Lemmons; less will make two Pound; it must
have Juice enough to make it to a Paste, and the Rinds of two
Lemmons grated; and when it is beaten enough, put in a little Musk,
or Amber, and drop and bake it as other.
_To make all Sorts of SUGAR-PASTE._
Sift your Sugar thro' a Lawn Sieve, then sift some Starch as fine;
to a Pound of Sugar put a Quarter of a Pound of Starch; make it of
what Colour you please, into a stiff Paste; putting thereto
Gum-Dragon well steep'd in Orange-Flower-Water; beat it well in a
Mortar, and make it in Knots or Shells in a Mould or Moss, with
rubbing it thro' an Hair Sieve: The Red must be colour'd with
Carmine; the Yellow with Gumboodge, steep'd in Water, and put to the
Gum; the Green is made with Yellow Gum, putting to it Stone-Blue
steep'd in Water; the Brown with Chocolate, and the Blue with Smalt.
_To make CHOCOLATE-ALMONDS._
Take two Pound of fine sifted Sugar, half a Pound of Chocolate
grated, and sifted thro' an Hair Sieve, a Grain of Musk, a Grain of
Amber, and two Spoonfuls of Ben; make this up to a stiff Paste with
Gum-Dragon steep'd well in Orange-Flower-Water; beat it well in a
Mortar; make it in a Mould like Almonds; lay them to dry on Papers,
but not in a Stove.
_To make WORMWOOD-CAKES._
Sift fine Sugar thro' an Hair Sieve, and cover it with Carmine; wet
it more than a Candy with Water; boil it pretty fast 'till it is
almost at a Candy Height; then put in about three Drops of Spirit of
Wormwood, and fill it into little Coffins made of Cards; when it
boils in the Coffins it is enough; you must not boil above half a
Pound at a Time, or less: The Spirit of Wormwood must be that which
looks black, and as thick as Oil, and must have two or three Boils
in the Cakes after you put it in.
_To make HONEYCOMB-CAKES of ORANGE-FLOWER-VIOLET of COWSLIPS._
Take about half a Pound of fine Sugar, sifted thro' an Hair Sieve,
wet it more than for a Candy, with Orange-Flower-Water, for the
Orange-Flower-Cakes, and fair Water for the other Cakes; boil it
almost to Candy Height, and then put in the Leaves of the Flowers;
boil them a little in the Candy, or it will be too thin; then put it
in Card-Coffins.
_To make ICE ALMOND-CAKES._
Beat a Pound of Almonds very fine, with Rose-Water, to keep them
from Oiling; mix them with half a Pound of sifted Sugar, make them
up into little long or round Cakes, which you like best; put them in
a Stove or before a Fire, 'till they are dry on one Side, and then
turn them; and when they are dry on both Sides, take very fine Sugar
sifted; to a Pound take as much White of Eggs as will just wet it;
beat it with a Spoon, and as it grows white put in a little more
Egg, 'till it is thin enough to ice the Cakes; then ice first one
Side, and when that is dry before the Fire, ice the other: Be sure
one Side is dry before you do the other.
_To make BEAN'D-BREAD._
Blanch half a Pound of Almonds, slice them thin the long Way, lay
them in Rose-Water all Night; then drain them from the Water, and
set them by the Fire, stirring them 'till they are a little dry and
very hot; then put to them fine Sugar sifted, enough to hang about
them. (They must not be so wet as to make the Sugar like Paste; nor
so dry, but that the Sugar may hang together.) Then lay them in
Lumps on Wafer-Paper, and set them on Papers in an Oven, after
Puffs, or any very cool Oven that Pies have been baked in.
_To make ORANGE or LEMMON-PUFFS._
Take a Pound of fine sifted Sugar, and grate the Outside Rind of two
large Oranges or Lemmons; put the Rind to the Sugar, and beat them
well together in a Mortar; grind it well with a Pestle, and make it
up to a stiff Paste with Gum-Dragon well steep'd; then beat the
Paste again, rowl or square it, and bake it in a cool Oven, on
Papers and Tin-Plates.
_To make ALMOND-PASTE, either BITTER or SWEET: The BITTER are
RATAFEA._
Blanch and beat a Pound of Almonds; put in just Rose-Water enough to
keep them from Oiling; then take a Pound of fine Sugar, and boil it
to a Candy; and when it is almost at a Candy Height, put in the
Almonds; stir them over a cool Fire 'till it is a very dry stiff
Paste, and almost cold, and set it by 'till it is quite cold; then
beat it well in a Mortar, and put to it a Pound and a Half of fine
sifted Sugar; rub it very well together, and make it up with a
Spoonful of well-steep'd Gum-Dragon and Whites of Eggs, whip'd to a
Froth; then squirt it, and bake it in a cool Oven; put into the
Sweet-Almonds the Rind of a Lemmon grated, but none in the Bitter:
If you don't make the first Paste stiff, they will run about the
Oven. Bake them on Papers and Tin-Plates.
_To make LITTLE ROUND RATAFEA-PUFFS._
Take half a Pound of Kernels, or Bitter-Almonds, beat very stiff,
and a Pound and a Half of sifted Sugar; make it up to a stiff Paste
with White of Eggs whip'd to a Froth; beat it well in a Mortar, and
make it up in little Loaves; then bake them in a very cool Oven, on
Paper and Tin-Plates.
_To make BROWN-WAFERS._
Take half a Pint of Milk and half a Pint of Cream, and put to it
half a Pound of brown Sugar; melt and strain it thro' a Sieve; take
as much fine Flower as will make one half of the Milk and Cream very
stiff, then put in the other Half; stir it all the while, that it
may not be in Lumps; then put in two Eggs well beaten, a little
Sack, some Mace shred fine, two or three Cloves beaten: Bake in
Irons.
_To make ALMOND-LOAVES._
Beat a Pound of Almonds very fine, mix them well with three Quarters
of a Pound of sifted Sugar, set them over the Fire, keep them
stirring 'till they are stiff, and put in the Rind of a Lemmon
grated; make them up in little Loaves, shake them very well in the
Whites of Eggs beat to a very stiff Froth, that the Egg may hang
about them; then put them in a Pan with about a Pound of fine sifted
Sugar, shake them 'till they are well cover'd with the Sugar; divide
them if they stick together, and add more Sugar, 'till they begin to
be smooth, and dry; and when you put them on Papers to bake, shake
them in a Pan that is just wet with White of Eggs, to make them have
a Gloss: Bake them after Biscuit, on Papers and Tin-Plates.
_To make CHOCOLATE-PUFFS._
Take a Pound of fine sifted Sugar, and three Ounces of Chocolate
grated, and sifted thro' an Hair Sieve; make it up to a Paste with
White of Eggs whip'd to a Froth; then beat it well in a Mortar, and
make it up in Loaves, or any Fashion you please. Bake it in a cool
Oven, on Papers and Tin-Plates.
_To make RATAFEA-DROPS, either of APRICOCK-KERNELS, or half BITTER,
and half SWEET-ALMONDS._
Take a Pound of Kernels or Almonds beat very fine with Rose-Water;
take a Pound of sifted Sugar and the Whites of five Eggs beat to a
Froth, mix them well together, and set them on a slow Fire; keep
them stirring, 'till they begin to be stiff; when they are quite
cold, make them in little round Drops: Bake them after the long
Biscuit, on Paper and Tin-Plates.
_To make all Sorts of SUGAR-PUFFS._
Take very fine beaten Sugar, sifted thro' a Lawn Sieve, make it up
into a Paste, with Gum-Dragon very well steep'd in Rose-Water, or
Orange-Flower-Water; beat it in a Mortar, squirt it, and bake it in
a cool Oven. Colour the Red with Carmine, Blue with Powder-Blue,
Yellow with steep'd Gamboodge put into Gum, and Yellow and Blue will
make Green: Bake them after all other Puffs. Sugar the Papers well
before you squirt the Puffs on Papers and Tin-Plates.
_To make ALMOND-PASTE._
Lay a Pound of Almonds all Night in Water, and warm some Water the
next Day to make them blanch, and then beat them very fine with
Rose-Water; and to a Pound of Almonds take a Pound and a Quarter of
fine Sugar; wet it with Water, boil it to a Candy Height, and then
put to your Almonds three Spoonfuls of Rose-Water, mix it, and put
it to the Candy; set it over the Fire 'till it is scalding hot, then
put in the Juice of a Lemmon and the Rind grated; stir it over the
Fire, and then drop it on Glass or clean Boards: Put it in a hot
Stove; twelve Hours will dry it; then turn it, and dry it the other
Side.
_To make LONG-BISCUIT._
Take thirty Eggs, (the Whites of fourteen (break twenty eight of
them; beat them very well with two Spoonfuls of Rose-Water; then put
in three Pound of sifted Sugar, and beat it all the while the Oven
is heating; then dry two Pound and a Quarter of fine Flower, let it
be cold before you put it in, and put in the two Eggs left out; stir
it well, and drop it. It must have a very quick Oven. Bake it almost
as fast as you can fill your Oven; the Papers must be laid on
Tin-Plates, or they will burn at the Bottom. This fame Biscuit was
the Queen's Seed-Biscuit. Put to half this Quantity half a Pound of
Caraway-Seeds, and bake it in large square Tin-Pans, buttering the
Pans: It bakes best in a cool Oven, after the Drop-Biscuit is baked.
_To make SPUNGE-BISCUIT._
Take the Yolks of eighteen Eggs, beat them well, the Whites of nine
whip'd to a Froth, and beat them well together; put to them two
Pound and two Ounces of sifted Sugar, and have ready half a Pint of
Water, with three Spoonfuls of Rose-Water, boiling hot; and as you
beat the Eggs and Sugar, put in the hot Water, a little at a Time;
then set the Biscuit over the Fire, (it must be beat in a Brass or
Silver Pan) keeping it beating, 'till it is so hot that you can't
hold your Finger in it; then take it off, and beat it 'till 'tis
almost cold; then put in a Pound and Half of Flower well dry'd, and
the Rind of two Lemmons grated. Bake it in little long Pans
butter'd, and in a quick Oven: Sift Sugar over them before you put
them in the Oven.
_To make round BISCUIT with CORIANDER SEEDS._
Take nine Eggs, and but four of the Whites, beat them very well, put
to them eight Spoonfuls of Rose-Water, and eight of
Orange-Flower-Water; beat the Eggs and Water a Quarter of an Hour;
then put in a Pound of sifted Sugar, three Quarter of a Pound of
fine Flower well dry'd, beat this altogether an Hour and Half; then
put in two Ounces of Coriander-Seeds a little bruis'd: When the Oven
is ready, put them in little round Tin-Pans butter'd, and sift Sugar
over them. A cool Oven will bake them.
_To make HARTSHORN-JELLY._
Take half a Pound of Hartshorn, boil it in a Pipkin, with six Quarts
of Spring-Water, 'till consum'd to three Pints; let it stand all
Night; then put to it half a Pound of fine Sugar, some Cinamon,
Mace, and a Clove or two, and let it boil again; then put in the
Whites of eight Eggs well beaten, letting it boil up again; then put
in the Juice of four or five Lemmons, and half a Pint of _Rhenish_
Wine; let it just boil up, and then run it thro' a Jelly-bag 'till
it is clear.
_To make LEMMON-JELLY._
Take four Lemmons, rasp the Rinds into a Pint and half of
Spring-Water, let it lye an Hour; and then put to it the Whites of
five Eggs well beaten, half a Pound of Sugar, and the Juice of four
Lemmons; when the Sugar is melted, strain it thro' a thin Sieve or
Strainer; then take a little Powder of Turmerick, ty'd up in a Piece
of Muslin, and lay it in a Spoonful of Water 'till it is wet; then
squeeze a little into the Jelly, to make it Lemmon-Colour, but not
too Yellow: Set it over the Fire, skim it, and when you see it
jelly, put it in Glasses; if it boil, it will not be amiss.
_To make BUTTER'D ORANGE._
Rasp the Peel of two Oranges into half a Pint of Water; put to it
half a Pint of Orange-Juice, and six Eggs, (but two of the Whites)
and as much Sugar as will sweeten it; strain it, set it on the Fire,
and when it is thick, put in a Piece of Butter as big as a Nut,
keeping it stirring 'till it is cold.
_To make ERINGO-CREAM._
Take a Quartern of Eringo's, cut them small, and boil them in half a
Pint of Milk, 'till they are tender; then put to them a Pint of
Cream and two Eggs, well beaten; set it on the Fire, and let it just
boil; if you don't think it sweet enough, put in a little Sugar.
_To make BARLEY-CREAM._
Take two Ounces of Pearl-Barley, boil it in four or five Waters
'till it is very tender; then rub it thro' an Hair Sieve, and put it
to a Pint of Cream, with an Egg well beaten; sweeten it, and let it
boil: If you please, you may leave some of the Barley whole in it.
_To make RATAFEA-CREAM._
Take Kernels of Apricocks, beat them very fine, and to two Ounces
put a Pint of Cream and two Eggs; sweeten it, set it on the Fire,
and let it boil 'till 'tis pretty thick: You may slice some of the
Kernels thin, and put them in, besides what is beaten.
_To make ALMOND-BUTTER._
Take half a Pound of Almonds finely beaten, mix them in a Quart of
Cream; strain the Cream, and get out as much of the Almonds as you
can thro' the Strainer; set it 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 longer 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._