ten eggs; whisk it up for half an hour, till you have made the froth very strong; let it stand ten minutes, then take off the froth, throw it over the tree, and cover the dish well with it, if it is done properly, it makes a grand pile in a dessert.
Boil six laurel leaves in a quart of thick cream; take them out, beat the yolks of five eggs with a little cold cream, and sugar to your taste; pour it into the cream, set it over the fire again and keep it stirring, but do not let it boil; pour it into china dishes, and when cold it is fit for use.
Bruise currants that are thorough ripe in boiled cream, put in beaten cinnamon, and sweeten it to your taste; then strain it through a fine sieve, and serve it up. You may do raspberries or strawberries the same way. It is best to sweeten the fruit before you put it to the cream, which should be almost cold before the fruit is put to it, else it is liable to curdle.
Take half a pound of the pulp of any preserved fruit, put it in a large pan, put to it the whites of two or three eggs beat together well for an hour, take it off with a spoon and lay it heaped on the dish or glass salver, with other creams, or put it in the middle bason. Raspberries will not do this way.
Put a quart of cream into a stew-pan, with one
ounce
