TEA CREAM

PUT one ounce of the best tea in a pitcher, pour on it a table spoonful of water, and let it stand an hour to soften the leaves^ then put to it a quart of boiling cream, cover it close, and in half an houf^train it; add four tea-spoonsful of a strong infusion of rennet in water, stir it, arid set it on some hot ashes, and cover it; when you find by cooling a little of it, that it will jelly, pour it into glasses, and garnish with thin bits of preserved fruit.