TAKE a quart of thick cream, and the whites of eight eggs beat well, with half a pint of sack, mix it together, and sweeten it to your taste with double-refined sugar. You may perfume it, if you please, with a little musk or amber-greaſe tied in a rag, and steeped a little in the cream, whip it up with a wisk, and some lemon-peel tied in the middle of the wisk; take the froth with a spoon, and lay it in your glasses or bastons. This does well over a fine tart.