To one pint of cream put six ounces of jam, and pulp it through a sieve, adding the juice of a lemon; whisk it fast at the edge of your dish; lay the froth on the sieve, and add a little more of the juice. When no more froth will rise, put your cream into a dish or cups; heap the froth well on.
Ratafia Cream.
Boil three or four laurel-leaves in one pint of cream, and strain it; when cold, add the yolks of three eggs beaten and strained; then sweeten it; put in it a very little brandy; scald it till thick, and keep stirring it all the time.
Rice Cream.
Boil a quart of milk with a laurel-leaf; pour it on five dessert spoonfuls of ground rice; let it stand two hours; then put it into a saucepan, and boil it till it is tender, with rather less than a quarter of a pound of sugar. Beat the yolks of two eggs, and put them into it when it is almost cold; and then boil till it is as thick as a cream. When it is sent to table, put in a few ratafia biscuits.
Runnet Whey Cream.
Turn new milk from the cow with runnet; press the whey from it; beat the curd in a mortar till it is quite smooth; then mix it with thick cream, and froth it with a froth-stick; add a little powdered sugar.
Snow Cream.
Sweeten the whites of four eggs, add a pint of thick sweet cream and a good spoonful of brandy. Whisk this well together; take off the froth, and lay it upon a sieve; when all the froth that will rise is taken off, pour what has run through to the rest. Stir it over a slow fire, and let it just boil; fill your glasses about three parts full, and lay on the froth.