To make King WILLIAM's Cream.
BEAT the whites of three eggs very well,
then squeeze out the juice of two large or three
small lemons; take two ounces more than the
weight of the juice of double refined sugar, and
mix it together with two or three drops of
orange-flower water, and five or six spoonfuls of
fair spring water; when all the sugar is melted,
put the whites of the eggs into the pan and
the juice, set it over a slow fire, and keep stir-
ring it till you find it thicken, then strain it
through a coarse cloth quick into the dish.