a tea-pot upon the
juice, holding it as high as possible. Serve it up.

_Orange Cream._

Squeeze the juice of four oranges to the rind of one; pat it over the
fire with about a pint of cream, and take out the peel before the cream
becomes bitter. Boil the cream, and, when cold, put to it the yolks of
four eggs and the whites of three, beaten and strained, and sugar to
your taste. Scald this, but keep stirring all the time, until of a
proper thickness.

_Orange Cream frothed._

Proceed in the same way as with the lemon, but put no peel in the cream;
merely steep a bit a short time in the juice.

_Imperial Orange Cream._

Take a pint of thick sweet cream, and boil it with a little orange-peel.
When it just boils, take it off the fire, and stir it till it is no
hotter than milk from the cow. Have ready the juice of four Seville
oranges and four lemons; strain the juice through a jelly-bag, and
sweeten it well with fine sugar, and a small spoonful of orange-flower
water. Set your dish on the ground, and, your juice being in it, pour
the cream from as great a height as you can, that it may bubble up on
the top of the cream; then set it by for five or six hours before you
use it, if the weather is hot, but in winter it may stand a whole night.

_Pistachio Cream._

Take a quarter of a pound of pistachio-nuts and blanch them; then beat
them fine with rose-water; put them into a pint of cream; sweeten it,
let it just boil, and put it into glasses.

_Raspberry Cream._

To one pint of cream put six ounces of jam, and pulp it through a sieve,
adding the juice of a lemon; whisk it fast at the edge of your dish; lay
the froth on the sieve, and add a little more of the juice. When no more
froth will rise, put your cream into a dish or cups; heap the froth well
on.

_Ratafia Cream._

Boil three or four laurel-leaves in one pint of cream, and strain it;
when cold, add the yolks of three eggs beaten and strained; then sweeten
it; put in it a very little brandy; scald it till thick, and keep
stirring it all the time.

_Rice Cream._

Boil a quart of milk with a laurel-leaf; pour it on five dessert
spoonfuls of ground rice; let it stand two hours; then put it into a
saucepan, and boil it till it is tender, with rather less than a quarter
of a pound of sugar. Beat the yolks of two eggs, and put them into it
when it is almost cold; and then boil till it is as thick as a cream.
When it is sent to table, put i