n a few ratafia biscuits.

_Runnet Whey Cream._

Turn new milk from the cow with runnet; press the whey from it; beat the
curd in a mortar till it is quite smooth; then mix it with thick cream,
and froth it with a froth-stick; add a little powdered sugar.

_Snow Cream._

Sweeten the whites of four eggs, add a pint of thick sweet cream and a
good spoonful of brandy. Whisk this well together; take off the froth,
and lay it upon a sieve; when all the froth that will rise is taken off,
pour what has run through to the rest. Stir it over a slow fire, and let
it just boil; fill your glasses about three parts full, and lay on the
froth.

_Strawberry Cream._

Exactly the same as raspberry.

_Sweetmeat Cream._

Slice preserved peaches, apricots, or plums, into good cream, sweetening
it with fine sugar, or the syrup in which they were preserved. Mix these
well together, and put it into glasses.

_Whipt Cream, to put upon Cake._

Sweeten a pint of cream to your taste; grate in the peel of a lemon, and
steep it some hours before you make use of your cream. Add the juice of
two lemons; whip it together; and take off the top into a large piece of
fine muslin, or gauze, laid within a sieve. Let this be done the night
before it is to be used. In summer it may be done in the morning of the
same day; but the whipt cream must be drained from the curd before it is
put upon the cake.

_Cucumbers, to preserve green._

Take fine large green cucumbers; put them in salt and water till they
are yellow; then green them over fresh salt and water in a little roch
alum. Cover them close with abundance of vine leaves, changing the
leaves as they become yellow. Put in some lemon-juice; and, when the
cucumbers are of a fine green, take them off and scald them several
times with hot water, or make a very thin syrup, changing it till the
raw taste of the cucumbers is taken away. Then make a syrup thus: to a
pound of cucumbers take one pound and a half of double-refined sugar;
leave out the half pound to add to them when boiled up again; put
lemon-peel, ginger cut in slices, white orris root, and any thing else
you like to flavour with; boil it well; when cool, put it to the
cucumbers, and let them remain a few days. Boil up the syrup with the
remainder of the sugar; continue to heat the syrup till they look clear.
Just before you take the syrup off, add lemon-juice to your taste.

_Cream Curd._

Boil a pint of cream, with