English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

put it into your glasses or china dishes, which you please. 250. _To make white_ LEMON CREAM. Take a jill of spring water and a pound of fine sugar, set it over a fire till the sugar and water be dissolv'd, then put the juice of four good lemons to your sugar and water, the whites of four eggs well beat, set it on the fire again, and keep it stirring one way till it just simmers and does not boil, strain it thro' a fine cloth, then put it on the fire again, adding to it a spoonful of orange-flower water, stir it till it thickens on a slow fire, then strain into basons or glasses for your use; do not let it boil, if you do it will curdle. 251. _To make_ CREAM CURDS. Take a gallon of water, put to it a quart of new milk, a little salt, a pint of sweet cream and eight eggs, leaving out half the whites and strains, beat them very well, put to them a pint of sour cream, mix them very well together, and when your pan is just at boiling (but is must not boil) put in the sour cream and your eggs, stir it about and keep it from settling to the bottom; let it stand whilst it begins to rise up, then have a little fair water, and as they rise keep putting it in whilst they be well risen, then take them off the fire, and let them stand a little to sadden; have ready a sieve with a clean cloth over it, and take up the curds with a laddle or egg-slicer, whether you have; you must always make them the night before you use them; this quantity will make a large dish if your cream be good; if you think your curds be too thick, mix tho them two or three spoonfuls of good cream, lie them upon a china dish in lumps, so serve them up. 252. _To make_ APPLE CREAM. Take half a dozen large apples, (coslings or any other apples