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Cream Flavored with Cinnamon

Put one breakfast cupful of cream into a saucepan with two ounces of caster-sugar and add half and ounce of cinnamon broken in pieces; place the pan on the fire and boil for fifteen minutes. Meanwhile beat up the whites of four eggs to a stiff froth and while the cream is boiling pour them in; boil gently for a minute or two longer, strain it onto a dish, sprinkle a little sugar over and add a little orange-flower water; bake it about two minutes to give a light-brown color, and serve.