of fine sugar, and a quarter of a pint of sack: mix them together, and
stir them into a pint of cream; then set them over the fire till 'tis
scalding hot, but let it not boil. You may toast some thin slices of
white bread, and dip them in sack or orange-flower-water, and pour
your cream over them.

_To make Quince Cream_:--Take quinces, scald them till they are soft;
pare them, and mash the clear part of them, and pulp it through a
sieve; take an equal weight of quince, and double-refin'd sugar beaten
and sifted, and the whites of eggs, and beat it till it is as white as
snow, then put it in dishes.

_To make Pistachia Cream_:--Peel your pistachias, and beat them very
fine, and boil them in cream; if 'tis not green enough, add a little
juice of spinage; thicken it with eggs, and sweeten to your taste;
pour it in basons, and set it by till 'tis cold.

_To make white Jelly of Quinces_:--Pare your quinces, and cut them in
halves; then core them and parboil your quinces; when they are soft,
take them up, and crush them through a strainer, but not too hard,
only the clear juice. Take the weight of the juice in fine sugar;
boil the sugar candy-height, and put in your juice, and let it scald
awhile, but not boil; and if any froth arise, scum it off, and when
you take it up, have ready a white preserved quince cut in small
slices, and lay them in the bottom of your glasses, and pour your
jelly to them, it will candy on the top and keep moist on the bottom a
long time.

_To make Hart's-Horn Jelly_:--Take a large gallipot, and fill it full
of hart's-horn, and then fill it full with spring-water, and tie a