Artificial Cream and Curd.
A pint of good new milk, nine whites of eggs beat up, and well stirred and mixed with the milk; put it on a slow fire to turn; then take it off, and drain it through a fine sieve, and set it into a basin or mould. To make the cream for it, take a pint of milk and the yolks of four eggs well beat, boil it with a bit of cinnamon over a slow fire; keep it constantly stirring; when it is as thick as rich cream, take it off, and stir it a little while afterwards.