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

the water and sugar together, and strain them thro' a fine cloth into your tankard, and set it over the fire as you did the lemon cream, and put it into your glasses for use. 257. _To make yellow_ LEMON CREAM. Take two or three lemons, according as they are in bigness, take off the peel as thin as you can from the white, put it into a pint of clear water, and let it lie three or four hours; take the yolks of three or four eggs, beat them very well, about eight ounces of double refin'd sugar, put it into your water to dissolve, and a spoonful or two of rose-water or orange-flower water, which you can get, mix all together with the juice of two of your lemons, and if your lemons prove not good, put in the juice of three, so strain them through a fine cloth into a silver tankard, and set it over a stove or chafing dish, stirring it all the time, and when it begins to be as thick as cream take it off, but don't let it boil, if you do it will curdle, stir it whilst it be cold and put it into glasses for use. 258. _To make white_ LEMON CREAM _another Way_. Take a pint of spring water, and the whites of six eggs, beat them very well to a froth, put them to your water, adding to it half a pound of double refin'd sugar, a spoonful of orange-flower water, and the juice of three lemons, so mix all together, and strain them through a fine close into your silver tankard, set it over a slow fire in a chafing dish, and keep stirring it all the time; as you see it thickens take it off, it will soon curdle then be yellow, stir it whilst it be cold, and put it in small jelly glasses for use. 259. _To make_ SAGOO CUSTARDS. Take two ounces of sagoo, wash it in a little water, set it on to cree in a pint of milk, and let it