Take half a Pound of Pistato-Nuts, break them, and blanch the Kernels, and beat all (except a Dozen, that you must keep to slice, to lay on the Top of the Cream) with a little Milk; then put them into a Pint of Cream, with the Yolks of two Eggs, and sweeten it with fine Sugar: To this Quantity put a Spoonful of the Juice of Spinage, stamp'd and strain'd; set it all over the Fire, and let it just boil; and when you send it up, put the slic'd Kernels on the Top. If you like it thick, you may put in the White of one Egg. _To make CLOUTED-CREAM._ Take four Gallons of Milk, let it just boil up; then put in two Quarts of Cream, and when it begins to boil again, put it in two large Pans or Trays, letting it stand three Days; then take it from the Milk with a Skimmer Skimmer full of Holes, and lay it in the Dish you send it up in: Lay it high in the Middle, and a large handsome Piece on the Top, to cover all the rest. _To make a very thick, raw CREAM._ Take two Trays, keep them boiling hot; and, when you bring your Milk, put it in the scalding-hot Tray, and cover it with the other hot Tray; and the next Day you will find a very thick Cream. This must be done the Night before you use it. _To make SPANISH-BUTTER._ Take two Gallons of Milk, boil it, and, whilst boiling, put in a Quart of Cream; let it boil after the Cream is in; set it in two broad Pans or Trays, and let it stand two or three Days; then take the Cream from the Milk into a Silver Pan or wooden Bowl; put to it a Spoonful of Orange-Flower-Water, with a perfum'd Pastel or two melted in it; and sweeten it a little with sifted Sugar: Then beat it with a Silver Ladle or a wooden Beater, 'till it is stiff enough to lye as high as you wou'd have it: Be sure to beat it all one Way, and not change your Hand. _To make ORANGE-BUTTER._ Take the Rind of two or three Oranges, and boil them very tender; then beat them very fine in a Mortar, and rub them thro' an Hair Sieve; then take a Quart of Cream, boil it, and put in the Yolks of ten Eggs, and the Whites of two; beat the Eggs very well before you put them to the boiling Cream; stir it all one Way, 'till it is a Curd; then whey it in a Strainer; when it is cold, mix in as much of the Orange as you think will make it taste as you wou'd have it; then sweeten it as you like it. _To make ALMOND-BUTTER._ Take a Pint of Milk, and about twelve large Laurel Leaves, break the Leaves in three or four Pieces; boil them in the Milk 'till it is half wasted; then put in a Quart of Cream, boil it with the Leaves and Milk; then strain it, and set it on the Fire again; when it boils, put in the Yolks of twelve Eggs, and the Whites of three, beating the Eggs very well; stir this 'till it is a Curd; put in about Half a Pint of Milk, let it have a boil, then whey it in a Strainer. When it is cold, sweeten it. This tastes as well as that which has Almonds in it. _To make TROUT-CREAM._