Melt the diglycol stearate, stearic acid, lanolin, stearyl alcohol, olive oil, and preservative together in a suitable container and heat to 80'C. heat the water and propylene glycol to the same temperature. When ready, add the triethanolamine to the hot water, and pour the mixture into the molten fats with continuous agitation. Stir until the cream has cooled to 45'C. and add the perfume. This cream has a pearly appearance. If allowed to age and agitated from time to time during the aging period, the pearliness is enhanced. The cream may be aged 1 to 2 weeks or longer.
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