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Snow Cream

(Practical Cookery.) - (The Most Valuable And Original Receipts)







Beat the whites of four eggs to a stiff froth--then stir in two

table-spoonsful of powdered white sugar, a table-spoonful of sweet wine,

a tea-spoonful of rosewater. Beat the whole together, then add a pint of

thick cream. This is a nice accompaniment to a dessert of sweetmeats.

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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.









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