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.