To Make Blamange Recipe

Take two Ounces of Ising-glass, steep it all Night in Rose-Water;

then take it out of the Water and put to it a Quart of Milk, and

about six Laurel Leaves, breaking the Leaves into two or three

Pieces; boil this 'till all the Ising-glass is dissolv'd, and the

Milk diminish'd to less than a Pint; then put to it a Quart of

Cream, letting it boil about half an Hour; then strain it thro' a

thin Strainer, leaving as little of the Ising-glass in the Strainer

as you can; sweeten it, and, if you like it, put in a little

Orange-Flower-Water; put it in a broad Earthen Pan, or China Dish;

the next Day, when you use it, cut it with a Jagging-Iron in long

Slips, and lay it in Knots on the Dish or Plate you serve it up in.

LEMMON-CREAM made with CREAM.

Take a Pint of Cream, the Yolks of two Eggs, and about a Quarter of

a Pound of Sugar, boil'd with the Rind of a Lemmon cut very thin;

when it is almost cold, take out the Rind, and put in the Juice of a

large Lemmon, by Degrees, or it will turn, keeping it stirring 'till

it is quite cold.