a Froth.

_To make SEGO-CREAM._

Take two Spoonfuls of Sego, boil it in two Waters, straining the
Water from it; then put to it half a Pint of Milk, boil it 'till
'tis very tender, and the Milk wasted; then put to it a Pint of
Cream, a Blade of Mace, a little Piece of Lemmon-Peel, and two Eggs,
(the White of but one) sweeten and boil it 'till it is thick.

_To Ice CREAM._

Take Tin Ice-Pots, fill them with any Sort of Cream you like, either
plain or sweeten'd, or Fruit in it; shut your Pots very close; to
six Pots you must allow eighteen or twenty Pound of Ice, breaking
the Ice very small; there will be some great Pieces, which lay at
the Bottom and Top: You must have a Pail, and lay some Straw at the
Bottom; then lay in your Ice, and put in amongst it a Pound of
Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between
every Pot, that they may not touch; but the Ice must lie round them
on every Side; lay a good deal of Ice on the Top, cover the Pail
with Straw, set it in a Cellar where no Sun or Light comes, it will
be froze in four Hours, but it may stand longer; than take it out
just as you use it; hold it in your Hand and it will slip out. When
you wou'd freeze any Sort of Fruit, either Cherries, Rasberries,
Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as
hollow as you can; put to them Lemmonade, made with Spring-Water and
Lemmon-Juice sweeten'd; put enough in the Pots to make the Fruit
hang together, and put them in Ice as you do Cream.

_To make HARTSHORN-FLUMMERY._

Take half a Pound of Hartshorn, boil it in four Quarts of Water till
it comes to one, or less; let it stand all Night; then beat and
blanch a Quarter of a Pound of Almonds, melt the Jelly, mix the
Almonds with it, and strain it thro' a thin Strainer or Hair Sieve;
then put in a Quarter of a Pint of Cream, a little Cinamon, and a
Blade of Mace, boil these together, and sweeten it: Put it into
_China_ Cups; when you use it, turn it out of the Cups, and eat it
with Cream.

_To make perfum'd PASTELS._

Take a Pound of Sugar sifted thro' a Lawn Sieve, two Grains of
Amber-Grease, one Grain of Musk; grind the Amber and Musk very fine,
mix it with the Sugar, make it up to a Paste with Gum-Dragon well
steep'd in Orange-Flower-Water, and put in a Spoonful of Ben; beat
the Paste well in a Mortar, then roll it pretty thin, cut the
Pastels with a small Thimble, and print them with a Seal; let them
lye on Papers to