alf a pint of pearl barley, and two quarts of water. Boil it half
away, and then strain it out. Put in some juice of lemons; sweeten it to
your taste. Steep two ounces of sweet almonds in rose-water; and blanch,
stamp, and strain them through into the barley, till it is as white as
milk.

_French Barley Cream._

Boil your barley in two or three waters, till it looks white and tender;
pour the water clean from the barley, and put as much cream as will make
it tolerably thick, and a blade or two of mace, and let it boil. To a
pint and a half of cream put two ounces of almonds, blanched and ground
with rose-water. Strain them with cold cream; put the cream through the
almonds two or three times, wringing it hard. Sweeten to your taste; let
it boil; and put it in a broad dish.

_Chocolate Cream._

Boil a quart of thick cream, scraping into it one ounce of chocolate.
Add about a quarter of a pound of sugar; when it is cold put nine whites
of eggs; whisk it, and, as the froth rises, put it into glasses.

_Citron Cream._

To a quarter of a pound of citron pounded put three gills of cream: mill
it up with a chocolate-stick till the citron is mixed; put it in sugar
if needful.

_Clotted Cream._

Set the milk in the usual way; when it has stood twelve hours, it is,
without being skimmed, to be placed in a stove and scalded, of course
not suffered to boil, and then left to stand again for twelve hours;
then take off the cream which floats at the top in lumps, for which
reason it is called clotted cream; it may be churned into butter; the
skim milk makes cheese.

_Coffee Cream._

Take two ounces of whole coffee, one quart of cream, about four ounces
of fine sugar, a small piece of the yellow rind of a lemon, with rather
less than half an ounce of the best picked isinglass. Boil these
ingredients, stirring them now and then, till the cream is highly
flavoured with the coffee. It might, perhaps, be better to flavour the
cream first, and then dissolve the isinglass and put it to it. Take it
off the fire; have ready the yolks of six eggs beaten, which add to the
cream, and continue to beat it till it is about lukewarm, lest the eggs
should turn the cream. Strain the whole through a fine sieve into the
dish in which you mean to serve it, which must be first fixed into a
stewpan of boiling water, that will hold it so commodiously, that the
bottom only will touch the water, and not a drop of the water come to
the c