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50
Creams &c

To make Orange Butter
Take the yolks of ten eggs, beat very well, half a pint of Rhenish, six ounces of sugar and the juice of three sweet oranges; set them over a gentle fire, stiring them one way till it is thick. when you take it off, stir in a piece of Butter as big as a large walnut

To make Steeple Cream
Take five ounces of harts horn, & two ounces of Ivory & put them into a stone Bottle, fill it up with fair water to the neck, put in a small quantity of gum arabick and gum dragon; then tie up the bottle very close, & set it into a pot of water, [&] lay at the bottom. Let it stand six hours, then take it out, & let it stand an hour before you open it, least it fly in your face; then strain it, & it will be a strong jelly, then take a pound of blanched almonds, beat them very fine, mix it with a pint of thick cream, & let it stand a little; then strain it out, & mix it with a pound of jelly, set it over the fire till it is scalded hot, sweeten it to your taste with double refined sugar, then take it off, put in a little amber, & pour it into small high gallipots, like a sugar loaf at top, when it is cold, turn them & lay cold whipt-cream about them in heaps, be sure it does not boil when the cream is in.

Lemon Cream
Take five large lemons, pare them as thin as possible, steep them all night in twenty spoonfuls of spring water, with the juice of the lemons, then strain it through a jelly bag into a silver saucepan, if you have one, the whites of six eggs beat well, ten ounces of doubled refined sugar, set it over a very slow fire of charcoal, stir all the time one way, skim it, & when it is as hot as you can bear your fingers in, pour it into Glasses.

A Second Lemon Cream
Take the juice of four large Lemons, half a pint of water, a pound of double refined sugar beaten fine, the whites of seven eggs, & ye yolk of one beaten very well, mix all together, strain it ans set it on a gentle fire, stirring it all the while, and scum it clean put into it the peel of one lemon, when it is very hot, but dont boil, take out the Lemon peel, and pour it into china dishes, you must observe to keep it stirring one way all the time it is over the fire.