The accomplisht cook: or, The art & mystery of cookery

first let the water boil, then put them in and being tender boil'd take them up and peel them, strain them and mingle it with fine sugar, then take some very good and sweet cream, mix all together and make it of a fit thickness, or boil the cream with a stick of cinamon, and let it stand till it be cold before you put it to the quinces. Thus you may do wardens or pears. _To make Plum Cream._ Take any kind of Plums, Apricocks, or the like, and put them in a dish with some sugar, white-wine, sack, claret, or rose-water, close them up with a piece of paste between two dishes; being baked and cold, put to them cream boil'd with eggs, or without, or raw, and scrape on sugar, _&c._ _To make Gooseberry Cream._ Codle them green, and boil them up with sugar, being preserved put them into the cream strain'd as whole, scrape sugar on them, and so serve them cold in boil'd or raw cream. Thus you may do strawberries, raspas, or red currans, put in raw cream whole, or serve them with wine and sugar in a dish without cream. _To make Snow Cream._ Take a quart of cream, six whites of eggs, a quartern of rose-water, a quarter of a pound of double refined sugar, beat them together in a deep bason or a boul dish, then have a fine silver dish with a penny manchet, the bottom and upper crust being taken away, & made fast with paste to the bottom of the dish, and a streight sprig of rosemary set in the middle of it; then beat the cream and eggs together, and as it froatheth take it off with a spoon and lay it on the bread and rosemary till you have fill'd the dish. You may beat amongst it some musk and ambergriese dissolv'd, and gild it if you please. _To make Snow Cream otherways._ Boil a quart of cream with a stick of cinamon, and thicken it with rice flour, the yolks of two or three eggs,