51

Lemon Cream Cos. Howard

Take a pint of good Cream, and put to it the juce of
3 lemons the rind of one cut very thin, and small
orange flower water, and fine sugar to your taste
and the whites of 3 eggs, Mill it altogether for a
full quarter of an hour with a Chocolate mill
and then put it into glasses.

To make white Jelly Do

Take a quart of very good strong jelly, and put to it
a pint of Cream, a quart of a pint of white wine
Orange flower water and sugar to your taste. put
altogether over the fire, and let it boil a little. Then
take it off and stir it all one way an hour & an half
for if you are not carefull in the stiring it It
will neither mix well or look to please. Dip your
cups in cold water just before you fill them if
you would have it to turn out. And when you send
them to table Stick blanch'd Almonds on them

To preserve Oranges or Lemons whole Do

Boil them in water, and let them stand in the
water all night, then shift 'em into fresh water 2
or 3 times till the bitter is come out, which is known
by tasting the water. Then quarter 'em and cut 'em
in figures, but not to go too deeper then the rind, and
take the juce of Oranges to wet the sugar with a
little spring water, put the same weight of sugar
as of fruit, boil 'em gently and let 'em stand 2 days
Then boil 'em again, and do so 2 or 3 times