To make Sugar Loaf Cream.
PUT a quarter of a pound of hartshorn to two quarts of water,
and set on the fire in a pipkin; cover it till it be ready to seeth;
then pour off the water, and put a bottle of water more to it, and
let it stand simmering on the fire till it be consumed to a pint, and
with it two ounces of isinglass washed in rosewater; when it must be
put with the second water; then strain it, and let it cool; then
take three pints of cream, and boil it very well with a bag of nut-
megs, cloves, cinnamon, and mace; then lay a quarter of a
pound of Jordan almonds, one night in cold water to blanch; and when