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Ratafia Cream

Boil three or four laurel, nectarine, or peach-leaves in a cupful of cream for three or four minutes. Strain this, and mix with it a pint of thick cream, add the yolks of three eggs well beaten, and stir the mixture over a gentle fire till it begins to thicken. Pour it out, let it get cold, and before serving sprinkle some "hundreds and thousands" over it. If preferred, milk may be used instead of cream. Or rasp the rind of a lemon and a Seville orange, or, if preferred, two lemons, upon two ounces of sugar. Put this into a bowl, and strain the juice of the fruit upon it. When the sugar is dissolved add a pint of thick cream, a quarter of a pint of ratafia or noyeau, and a quarter of a pint of light wine. Whisk the mixture thoroughly, and serve in glasses.