TAKE the whites of eight eggs, a quart of thick cream, and half a pint of sack. Mix them together, and sweeten to your taste with double-refined sugar. You may perfume it, if you please, with a little musk or am-bergis tied in a rag, and steeped a little in the cream. Whip it up with a whisk, and some lemon-peel tied in the middle of the whisk. Take the froth with a spoon, and lay it in your glasses or basons. This put over fine tarts has a pretty appearance.