Take a pan of milke as it come from the Cow and set it over the fire and when it begins to rile poure in some cream and when it riseth again poure in more and so do some sixe times then take it and let it stand on nettres till next morning then take it off and sprinckle rose water and sugar among it and so serve it 84. To make a Sullibub Take a quart of cream scalded and let it be luke-warm keeping it stirred One pint of sack pretty hot then spout it out as hard as you can let this stand all night In the morning take a froth made of thick creame sweetned with sugar a little sack mingled with it beat it with a spoon as it rises put it into a Cullender when milk is dreaned from it lay this froth upon your sullibub as high as you can froth it in a wooden tray new scalded and cold 85. To make maggets of Cream Take a cheese new made and somewhat stiffe then take creame and strain it through a strainer and cast Sugar upon it 86. A white pot Take a pint of cream and boil it and when it is cold put to it four yolks of Eggs and two whites well beaten then put in it a little nutmeg cloves mace and some sugar and a little salt then butter your dish and strow in it the smallest marrow of a bone then slyce the crumme of a loaf thinne and lay one lay of bread and one of raysins and marrow and so til the dish be full then poure on the cream and stick the biggest of the marrow all over it and some sliced dates and so bake it 88 To make Leach Take a quart of Creame and a quartern of Almonds and blanch them and grinde them with some of your Creame then take halfe an Ounce of whole Cinnamond and halfe a quarter of an Ounce of large Mace two Ounces of Izing glass wash the Izing glass in many waters and then let it lie and soake a quarter of an houre then boyle it in the Cream put in sixe Ounces of Sugar so boyle it till the Izing-glass bee consumed when you have strained it put thereto eight spoonfuls of rose-Rose-water then never leave stirring it till it be luke-warme and when it is cold cut it out in slices Cakes White-pots Puddings and Almond-works c. Almond-workes 88. To make Almond Butter Take a pottle of the best sweet Cream a pound and a half of Almonds beaten with rose water to a soft paste then take three pints of water or more with half a spoonful of Coriander seeds well boiled together when it is cold strain out your Almonds with this water getting the substance of the Almonds as much as you can then mingle your cream with it set it altogether upon a clear fire when it is ready to boyl put in a little salt and when it boyles up seruch in some juyce of Lemmons all over it not too much but a little to curdle it Then take it off the fire let the Whay run through a thick cloth or napkin very softly when it sticks something dry tye it up round like a pudding hang it upon a tack all night then beat it with fine sugar and a little rose water afterwards make dishes of it 89. French stucklings Wet your crust with suct and butter two yolkes of Egges and sugar cut your Apples very smal and season it with rose water sugar ambergreese and musk rowl them very thin and make them square 90. To make Almond Puddings Take a quart of cream and let it boyle on the fire slice some manchet thin poure your cream to your bread and cover it close then beat halfe a pound of Almonds very small with a spoonful of rose water mixe them with your cream and bread slice some marrow or beef suet then take the yolks of eight or ten egs with three of the whites very well beaten mixe these together then grate one nutmeg slice and not beat some Mace sweeten it with Sugar then fill your guttes and boyle them 91. To make Almond Cakes Take a pound of Almonds three quarters of a pound of sugar keep the other quarter which makes up the full weight to frie them when your Almonds and sugar is beaten as for march pane drive out your paste unto Cakes then lay them upon papers on a table or with the lid of a baking-pan bake them upon the upper side with embers and coals upon the lid After which then turn them on the other side and harden that side then take that other quartern of sugar boyle it to a candy high and with a fether Ice them over on the upper side and set them under the pan again to harden which being done then Ice the other side and harden them and so eat them 92. To make a Florentine with Almonds Take half a pound of rice boyled very tender some Spinage par-boyled and beaten half a dozen yolks of Eggs mingle to it a little rose water a little cinnamon butter some Almond paste mingle all these together and make puff-paste for the bottom and top of it 93. Eggs of Almonds Take a quart of thick Almond milk of Izing-glass prepared as for leech and boyle them well together until it will jelly and stirre it well in the boyling afterwards let it run through a strayner and season the same with Sugar or Amber-greese and muske if you will then take three or foure Egs and let all the meat be put out at a little hole made in the top of the Eg-shel then take the same milk of Almonds and fill the Egg-shels while it is warm and so let the same abide there until the morrow and then take a little quantity of the said meat when it is warm and colour the same with whole saffron wrung through a linnen cloth then slice your Eggs when they are cold the next morning through the middest shels and all then cut a round hole through the middest of the Egg where the yolk should be and fill up the same with the coloured meat and so serve them forth 94. Mackaroones Take one pound of Almonds lay them in cold water over night and blanch them then take three quarters of a pound of fine sugar beaten and put it to your Almonds stamp them altogether small with three spoonfuls of Rose water to keep them from oyling put the whites of four Eggs beaten till they are all in a froth then put them to your sugar and Almonds and so beat them together then cast flower very thick upon Plates and so drop them on as you please your Oven being heat with a little more than halfe a baven set them into it Try your Oven with a paper when the Oven is shut up if it doe not colour the paper 95. To make a good Marchpane Take a pound of long smal Almonds and blanch them in cold water dry them as clean as you can then stamp them as smal as you can then
an egge as will moysten it and a little quantity of musk a spoonful of sweet cream beat all this well together in a morter then lay it upon a pye-plate upon wafers like lozinges so bake it 121. The first way for Prince Bisket Take a pound of sugar and a pound o flower and put thereto 8 yolks and 4 white of egs and as much sack as will make it ligh and easie to stir and stir it with good strengt at least an houre and after that put into it such a quantity of Anniseeds and Coleander seeds as shall be best pleasing unto you stir it then some little time after the seeds be in for the indifferent wel mixing of them and so put it into your coffins and bake them with a temperate fire so as they may soak throughly within and without and fill not the coffins too full An other way Take one pound of sugar fine beaten a pound a dram of fine flower then take twenty yolks of Egs well beaten one Ounce of Anniseeds well bruised four spoonfuls of Rose water you must put in your flower by little and little and as you put it in you must stir it very well or else it will clad then take two sheets of clean white paper and butter them with sweet butte and pin them up at the four corners and so make Coffins of them put in the butter and put under each Coffin a paper you must trie the Oven with a piece of white paper if it colour the paper much it is hot and when the stuffe beginneth to come from the paper you may take them out and cut them in slices and lay the cut side down-ward and when they are dry on that side you must turn them on the other and let them lie in the Oven until the Oven be cold 123. To make white Bisket bread Take a quarter of a pound of fine-flower and three quarters of fine sugar that is three times as much sugar as flower search the sugar fine and take sixe yolks of Eggs and three whites and beat them well together then put the sugar and the flower in a bason and make a great hole in the middle and put in the Egges in the hole and with a ladle or a spoon beat a little and a little the flower and the Egges together and so continue beating the space of an houre at the least then take a half penny-worth of Anniseeds a pound of Coleander-seed and beat them well together and when you have so done put them in then heat your Oven as hot as though you would bake manchet and let it bake half an houre or more and then take it out and hold it in your hand if it be not light then it is not enough then slice it with a knife and put it in the Oven on a gridiron and a sheet of paper under it to keep it clean 124. To make Prince Bisket Take a pound of flower and a pound of fine searsed sugar and eight Egges and three whites and six spoonfuls of sweet Cream put into it and so beat all these same in a wooden bowl with a wooden pestle or ladle and when it is beaten an houre put into it an ounce of Anniseeds being rubbed dried and dusted and when you are ready to fill your coffins put in your seeds and when you have filled your coffins bake it in an oven one half houre if you will make Craknels to drink wine withal take your Potters moulds which you doe commonly print your Quindinak withal and indove them over with a little melted butter and so poure your butter into the moulds as thin as you can and so bake them in an oven and when you see that they be baked then take them out of the moulds and lay them upon sheets of white paper and so let them dry in an oven one half houre until you see they be as dry as Craknels and if you please you may use them and so you may boxe them and keep them all the year 125. To make French Bisket Take half a peck of fine flower two or three spoonfuls of Ale-yeast the yolk of two or three egges a piece of sweet butter and so make it up for perfect paste as thick as for manchet and all things as stiffe with warm-water as you do with manchet then make it up in a long loafe and bake it in an Oven and when it is a day old pare and slice it in Cakes then rub it with powder sugar and so dry it in the Oven again upon a lattine of wire or basket-makers rods and when it is very dry and hard then rub it over with white powder sugar again then you may boxe it and keep it all the year 126. To make Biskatellc Take a quarter of a pound of double refined sugar being beaten and finely searsed with two grains of Musk one grain of Civet one grain of Amber-greece beat all these to a perfect paste with a little Gum-dragon steeped in rose water and the white of an eg all these being beat to a perfect paste make it up in little loaves of the fashion of a manchet so bake them in an oven every of them in a wafer and so bake them in an oven and when you see them rise your white and hight then take them out of the oven and they will be as white as snow and as light a puffe and when they be through dry you may box them and keep them all the year 127. To make Wafers Take Rose-water or other water the whites of two egs and beat them and your water then put in flower and make them thick as you would do butter for fritters then season them with salt and put in so much sugar as will make them sweet and so cast them upon your irons being hot and roule them up upon a little pin of wood if they cleave to your irons put in more sugar to your butter for that will make them turn 128. To make a Carroway Cake Take half a peck of fine flower and kneed it with some warm water a little salt and some ale-yest that is not stale as you do your manchet take the whites of three egs and kneed them in your dowe and lay it to the fire to rise then add a quantity of a pounds of butter and then kneed it as fast as you can with a great care it be not too stiffe put no flower in the kneeding of your butter and egs then take a piece of your dough for a lid for your cake then spread the rest and put in a pound of Carroway comfits then make it to a thin cake fashion it as you please and put on your lid that is a peece of paste rowled thin put over your cake put it in the oven for an hour and a half this eats well cold and very pleasant 129. To make fine Cakes in the form of rings Take a quart of fine flower an ounce of Colliander-seed
height then put in your pulp of Pippins and and let it boyl awhile together then fashion them on a pye-plate some like leaves and some like half-fruits and drye them in an Oven after you have drawne bread the next day turn them all close your half-plums together and put plum stones between them and stalks in the middle of them then put them into your Oven or Stow untill they be full dry then you may box them and keep them all the year and they will look like natural green plumes if you will have your plums look green you must make your paste when your Pippins be green if you will have your Pippins look red you must put a little Conserve of Barberries amongst your Pippin-stuff for that will colour them red and make them have a pretty sharp taste and you may make it all the year if you keep the stuffe in Gally-pots as thin as starch stuffe and so that you season it with sugar you may keep it for tart stuffe whether you make it of Pippins Pears or Plums 139. To make Paste of Apricocks or white Peares or Plums Take your Apricocks or Pear-plumes pare them and stone them then boyl them tender betwixt dishes on a Chaffing-dish of Coales and when it is cold lay it on a white paper and take as much sugar as it weighes and boyle it to a Candie height with as much Rose-water as will melt the sugar then put your pulpe of your Apricockes or Peare-plums into your hot Sugar and let it boyl very leisurably with stirring of it until you see it somewhat stiffe then sashion it upon a Plate like half Apricocks the next day close the halfes together and put an Apricock stone between them and when they be dry they will look as clear as Amber and eat farre better than the Apricock it self when the skin is on and when they be full dry you may box them and keep them all the year 140. To make paste of Goose-berries printed Ras-berries or English Currans Take any of these tender fruits boyl them tender on a chafing-dish with coales then strain them with a papp of a rosted Pippen then take as much sugar as its weight and boyl it to a Candie height with as much Rose water as will melt it then put in the pulp of your fruits into the hot sugar and so let it boyl leasurably until you see it somewhat stiffe Almost as stiffe as for Marmalade then fashion it upon a sheet of glasse and so put it into an Oven upon a couple of billets that the glass may not touch the bottome of the Oven for if it doe your paste will be tough therefore raise your glasse from the bottome of the Oven upon billets or round sticks and so let it dry leisurably and when it is through dry you may box it and keep it all the year 141. To make Paste of Oranges and Lemmons Take your Oranges and Lemmons and boyl them tender and shift them in the boyling to take away the bitterness of them you having two vessels of fair water on the fire shifting them out of one water into another then they will be tender and their bitterness taken away from them then cut them in the middest and take out their Kernels then stamp them in an Alabaster morter with the pappe of three or foure rosted Pippins to every pound of Oranges or Lemmons take six Ounces of your pap of Pippens then strain it through a fine strainer then take as much sugar as the pulp doth weigh being boyled to a Candee height with so much rose-Rose-water as will melt your sugar then put your pulp of your Oranges or Lemmons into your hot sugar and so let it boyl leasurably with stirring it and when you see it stiffe as Marmalade then fashion it upon a sheet of glass or on a Pie plate and so stewe it in an Oven as you doe all other Paste and when it is dry you may boxe it and keep it all the year 142. To make Paste-Royal of Spices Take sugar the quantity of foure Ounces being beaten very fine and put into an Ounce of Cynnamond and Ginger and a grain of Muske and beat it into Paste with a little Gum-dragon steeped in rose-Rose-water and when you have beaten it into a Paste in a stone morter then roul them and print them with your moulds then dry it before the fire and when it is through dry you may box it and keep it all the year 143. To make Muskadine Comfits Take two Ounces of double refined sugar being beaten and finely searsed with a grain of Muske a grain of Civet and a grain of Amber-grease and beat all these together to a perfect Paste then roule them thin that you may see your knife through them then cut them in smal pieces square like Lozanges then dry them before the fire two houres then box them and keep them all the year THE BEST WAY OF PRESERVING c. Of Preserves 144. To preserve Apricocks the best way TAke your Apricocks dry gathered from the tree before they be ripe pare them thin and take the stones out of them take a pint of fair water and a handful of the parings let it boyl a while then take to every pound of Apricocks half a pound of sugar then take it off the fire and take out the parings then let it stand till it setts take half a pint or less of the clearest and put the sugar to it in a silver pot over the fire to boyle crack the stones take the kernels and peel them when your syrrop hath boyled almost to the height of a syrrop take it off the fire put in your Apricocks and the Kernels so let it boyl softly at the first and after faster and scum it often and when you must stir it then take the pan between your hands and shake it for a spoon will break them and when you find they are boyled take them off then take them out of the syrrop as dry as you can so put the Kernel within them and lay them in your glasses those that are most broken lay them in pots then take your syrrop and boyl it to a jelly very fast so put it to them 145. How to Candy Eringoes Probatum Take your Eringoe Roots that will bend every way let the biggest of them be hardly so big as your little finger wash them very clean and boyl them in pure water not very tender but as you may feel the pith then drean the water from them and slice one side of every root long wayes clean through as smooth as you can Then spread it a little and take out the pith Afterwards scrape the thine off tenderly of the other side when it is clean from the pyth and rhyne as you have done them put them in fair water and when they are all done wring them hard out of the water and either bread them or roul them and tye them with thread at the
ends then weigh to every pound of Eringoes one pound and a half or more of pure fine sugar beat half or more of your sugar wet the weight of your roots As for a Candy of Rose water boyl this on the fire and when it is almost sugar again put a little more Rose water thus doe three or four times when your sugar is very well boyled put in the roots and with a spoon put the liquor still on the top of them often turning them within a little while after the roots are in boyle them apace put in at several times the remainder of your sugar in good big pieces let that melt in liquor still keep your roots turned when they are enough they will look clear then take them out of the liquor this liquor you may put to fresh roots lay those several upon a wicker and cover them with a paper as soon as ever they are stiffe put them close in a box 146. How to Candie Oranges Probat Chuse the fairest Oranges well coloured cut them in half and take out the meat then put them in fair water three or foure dayes shifting their waters pare them as thin as you can still putting them in water as you do them Then weigh as much faire water as Oranges so likewise weigh as much sugar that is pure fine make your syrrupe with the water and sugar when it is boyled and scummed put in your Oranges which must be half boyled before Cover Oranges close let them boyle a good while then take some more sugar something more than a-handful and strow all a top of them covering them close again and when they have boyled that they loke clear take them out of the syrrop put them in a fair dish one by another then with a spoon fill the halfs with some of the syrrop then cover them close till the next day then take the weight of them in sugar again wet that sugar with some of the former syrrop And set it over the fire when it boiles and is throughly melted and scummed put in your Oranges in this fresh liquour Let them but simper when you see it comes up at top all like a Candy poure them out in a dish as fast as you can turn all your Oranges the bottoms upward the yellow side up then sift sugar thick upon them cover them close to keep in the steem This doe as fast as you can after half an houre if the Candy be pretty thick then take them forth put them one by one upon a Plate the yellow side up ward cover them with a paper set them before the fire but not too near till they be dry then keep them close in a box 147. To make Quindiniacks of Ruby colour to print with moulds Take two pounds of Pippins pared and cut in small pieces put them into a pipkin with as much fair water as will cover them and when they be boyled tender strain all the liquid substance from them into every pint of that liquor put half a pound of sugar so let it boyl leasurably until it come to the colour of Claret being close covered then uncover it and let it boyl as fast as it can till you see it be as thick as a jelly you shall know when it comes to his thickness by seeing a drop on the back of a spoon like stiffe jelly and then take it off the fire and cool it a little then pour it into your moulds If the moulds be made of Wood you must boyl their moulds first and if they be made of Tin you need but wet them and when your jelly is cold take them upon a wet trencher and so convey them in your boxes so keep it all the year 148 To make Quindiniackes of an Apricocke Colour with moulds that you may make them all the year Take Pippins being pared and cut all to pieces and boyle them tender in fair water then wring out all the liquid substance from them to every pint of that liquor put tenne Ounces of fine Sugar and so let it boyle as fast as you can and when you see it stand upon the back of a spoon like your foresaid jelly then print it with your moulds putting in a little more Sugar into every white then into your red and boyling a space uncovered doth procure it to be white for the close covering and the lasie boyling doth make it red that is all the difference in colour 149 To preserve Grapes Take the Grapes when they be almost through ripe and cut the stalkes off and stone them in the side and as fast as you can stone them Strew Sugar on them you must take to every pound of Grapes three quarters of a pound of Sugar then take some of the soure Grapes and wring the juyce of them and put to every pound of Grapes two spoonefuls of Juyce then set them on the fire and still lift up the Panne and shake it round for feare of burning too then set them on again and when the Sugar is melted boyle them as fast as you can possibly and when they looke very cleare and the Syrrup somewhat thicke they are enough 150 To preserve Pippins Apricockes Pears Plums or Peaches green Take your Pippins green and quoddle them in faire water but let the water boyle first before you put them in and you must shift them in two hot waters before they will be tender then pull off the skin from them and so case them in so much clarified Sugar as will cover them and so boyle them as fast as you can keeping them from breaking then take them up and boyle the Syrrup untill it be as thicke as for quiddonie then pot them and poure the Syrrop into them before they be cold c. Take your Apricocks and Pear-plummes and boyle them tender then take as much Sugar as they doe weigh and take as much water as will make the Syrrop take your green Peaches before they be stoned and thrust a pin through them and then make a strong water of Ashes and cast them into the hot standing Lye to take off the Furre from them then wash them in three or foure waters warme So then put them into so much Clarified Sugar as will Candie them So boyle them and put them up 151. The best way to preserve Cherries Take the best Cherries you can get and cut the stalks something short then for every pound of these Cherries take two pound of other Cherries and put them of their stalkes and stones put to them ten spoonfuls of fair water and then set them on the fire to boyle very fast till you fee that the colour of the syrrup be like pale Claret wine then take it off the fire and draine them from the Cherries into a pan to preserve them in take to every pound of Cherries a quarter of sugar of which take halfe and dissolve it with the Cherry-water drained from the Cherries and keep them boyling very fast till
they will gelly in a spoon and as you fee the syrrup thin take off the sugar that you kept finely beaten and put it to the Cherries in the boyling the faster they boyle the better they will be preserved and let them stand in a pan till they be almost cold 152. To preserve Oranges the French way Take twelve of the fairest Oranges and best colored and if you can get them with smooth skins they are the better and lay them in Conduict water six dayes and nights shifting them into fresh water morning and evening then boyle them very tender and with a knife pare them very thin rub them with salt when you have so done Core them with a Coring-Iron taking out the meat and seeds then rub them with a dry cloth till they be clean and to every pound of Oranges a pound and a half of sugar and to a pound of sugar a pint of water then mingle your sugar and water well together in a large skillet or pan beat the whites of three egges and put that into it then set it on the fire and let it boyle till it rises and strain it through a Mapkin then set it on the fire again and let it boyle till the Syrup be thick then put in your Oranges and make them seeth as fast as you can now and then putting in a piece of fine loaf sugar the bignesse of a Walnut when they have boyled near an hour put into them a pint of Apple-water then boyle them apace and half a pint of white-wine this should be put in before the Apple water when your Oranges are very clear and your Syrrrup so thick that it will jelly which you may know by setting them to cool in a spoon when they are ready to be taken off from the fire then put in the juyce of eight Lemmons warm into them then put them into an earthen pan and so let them stand till they be cold then put every Orange in a several glasse or pot if you do but six Oranges at a time it is the better 153. To preserve green Plums The greatest wheaten plum is the best which will be ripe in the midst of July gather them about that time or later as they grow in bigness but you must net suffer them to turne yellow for then they never be of good colour being gathered lay them in water for the space of twelve houres and when you gather them wipe them vvith a clean linnen cloth and cut off a little of the stalkes of every one then set two skillets of water on the fire and when one is scalding hot put in your plums and take them from the fire and cover them and let them rest for the space of a quarter of an hour then take them up and when your other skillet of water doth boyle put them into it let them but stay in it a very little while and so let the other skillet of water wherein they were first boyled be set to the fire again and make it to boyle and put in your plums as before and then you shall see them rivet over and yet your plums very whole then while they be hot you must with your knife scrape avvay the rivetting then take to every pound of plums a pound and two ounces of sugar finely beaten thâ—n set a pan with a little faire water on the fire and when it boyles put in your plums and let them seeth half a quarter of an houre till you see the colour wax green then set them off the fire a quarter of an hour and take a handful of sugar that is weighed and strovv it on the bottom of the pan wherein you will preserve and so put in your plums one by one drawing the liquor from them and cast the rest of your sugar on them set the pan on a moderate fire letting them boyle continually but very softly and in three quarters of an houre they will be ready as you may perceive by the greennesse of your plumbs and thicknesse of your Syrup which if they be boyled enough will jelly when it is cold then take up your plums and put them into a gally pot but boyle your Syrup a little longer then strain it into some vessel and being blood warm poure it upon your plums but stop not the pot before they be cold note also you must preserve them in such a pan as they may lye one by another and turn of themselves and when they have been five or six dayes in the Syrup that the Syrrup grovv thin you may boyle it again vvith little sugar but put it not to your plums till they be cold they must have three scaldings and one boyling 154. To preserve Damsins or Red Plums or Black Take your Plums nevvly gathered and take a little more sugar than they do weigh then put to it as much vvater as vvill cover them then boyle your Syrrup a little while and so let it cool then put in your Damsins or Plums then boyle them leisurely in a pot of seething water till they be tender then being almost cold put them up 155. To make Marmalet of Oranges or Orange Cakes Take the yellowest and fairest Oranges and water them three days shifting the water twice a day pare them as thin as possibly you can boyle them into a water changed five or six times untill the bitternesse of the Orange be boyled out those that you preserve must be cut in halfe but those for Marmalet must be boyled whole let them be very tender and slice them very thin on a Trencher taking out the seeds and long strings and with a knife make it as fine as the pap of an Apple then weigh your pap of Oranges and to a pound of it take a pound and an half of sugar then you must have Pippins boyled ready in a skillet of fair water and take the pap of them made fine on a trencher and the strings taken out but take not half so much Pippins as Oranges then take the weight of it in sugar and mix it both together in a silver or earthen dish and set it on the coales to dry the water out of it as you do with Quince Marmalet when your sugar is Candy height put in your stuffe and boyle it till you think it stiffe enough stirring it continually if you please you may put a little musk to it 156. Conserve of Pomegranates Take a Pomegranate and press it to take out the juice then put it on a silver plate and dry it on a small fire or on some warm sinders seeth your sugar untill the plume or skin appear and more then others after it is well sodde take it off the fire and whiten it then put your juice in it and take out your Conserve 157. How to make Marmalet of Apples Take ten or twelve Apples pare them and cut them as far as the core and put them into clear water then take the Apples and the water wherein
milk hot from the Cow and put to it a gallon of sweet cream put them into a fair earthen pan and set it on a trivet over a soft fire of a certain heat all day and all night the warm embers to lay about it lest it cool hastily and so be tough this creame must never boile at all And when you serve it out cut it in great pieces and lay them into a glasse bowle and strow fine sugar upon it and Rose-water if you like it 65. An Almond Custard Take a quarter of a pound of Almonds a quart of sweet cream boile your cream with a little large mace nutmeg after it is boiled let it cool again blanch your Almonds in cold water then stamp them exceeding small with a little Rose-water and then strain them with the cream put to it the yolks of eight egges well beaten eight dates pickt and minced small one handful of Currans plumpt in boiling water a good deal of sugar and a little salt put these into a dish and bake it upon a pot of boiling water 66. Sack Creame Take two quarts of sweet creame set it on the fire in a clean skillet and when it boiles put in so much Canary sack as will turn it like a posset then put it forth into a boulter strayner till all the whey be clean from it then rubbe the Curd through a strayner into a clean dish season it with Rose-water and fine sugar and if it be thicker than you would have it then put some of the whey to it that ranne from it so serve it up in a cream bowle 67. Codling Creame After your Codlings are throughly scalded and peeled put them into a silver dish and fill the dish almost half full of Damask-Rose-water and put in halfe a pound of sugar boile these together still turning the Codlings in the liquor till it be almost consumed then fill up your dish with sweet cream and when it hath boiled a little every where about the dish then take it from the fire strow sugar upon it and eat it cold 68. Creame with Apples Take a quart of cream boile it with a little rosemary and thyme and a blade of mace Then take some Apples pare them and slice them into claret wine boyle them in the wine with a little Ginger and a little Lemmon peele with Musk and Amber-greese and sugar when the Apples are boyled well and cold again put them to the cream 69. Cream with Almonds Take three pints of Cream boil it in a litle Rose-mary Tyme and take 2 good handfuls of Almonds blaucht in cold water then stamp them with a spoonful of sack strain them and boil them with the cream put Amber-greece musk and sugar to it 70. Cream with Curds Take a quart of cream boil it with nutmeg mace rose mory and tyme Take it off the fire put in a little sack and sugar a little juice of Lemmons that it may a little quack it stir it till it be a little cold and when it is quite cold put it into a strainer and hang it up till the next day then get pure thick cream and boil it with some whites of eggs mingle your whites well beaten when your cream hath boiled then set it on again boil it till it be pretty thick as you shall think fit for curds sweeten it with sugar Amber greece and musk 71. For clouted Cream Take some three quarts of new milk let it boil up then put in some two quarts of Cream as you doe for wilde curds let this stand upon Embers all night you may put this upon raw or boiled Cream and then season it with sugar if you will have it taste of mace or any other thing boil it in the milk 72. A Trifle Take three pints of pure thick Cream and boil it with cinamon and nutmeg and sugar when it is boiled keep it stirring till it be but blood-warm then put in some rennet and when you think good serve it 73. Another clouted Cream Take rice pick it and wash it very fair and when it is dry beat it till it come to fine flowre then take Cream and Rose-water and Sugar and put of that flowre into it and boil it till it be thick 74. Thick Cream with Rice Take dried Rice and beat it fine and strain it with thin cream and let it boil in a platter on a chafing-dish of coals till it be very thick then season it with a little rose-rose-water and sugar and when you think it is thicke enough take it off and when it is cold serve it forth with two rowes in a dish 75. A Trifle Take boiled Cream and Rose water and sugar and a little rennet and stew them together 76. Snow Take Cream Rose water and Sugar and beat them together till they come to a froth and then c. 77. To make Snow Take a quart of cream not too thick beat it with a birchen rod with whites of Eggs in it take off the snow as it rises till you have enough of it for a dish boil some cream for the bottom set a peny loaf in the bottom of it with a rosemarie sprig set in the midst strow your snow at the top of it 78. Clowted Cream Take three quarts of new milk and boil it with mace a little Rosemary and Thyme when it hath boiled enough take two quarts of cream strow it all at top as you doe for wild curds let this cream stand upon Embers till the morning boil some sweet cream for the bottom with sugar and what else you will when it is cold lay your slacks of clouted Creame on the top and strow Sugar upon it 79. Apple Cream Boil six Pippins pared doe not cut the cores apieces in Claret wine a little more than will cover them put in of sugar a good quantity then boil a quart of good cream with a little rosemary and thyme sweeten it with sugar one spoonful of sack when they be cold put them together lay your Apples like Eggs Remember to boil in your Apples some ginger lemmon pils very thin sliced 80. White stuffe of Cream Take a pint of cream seven whites of egs one spoonful of flower mingle these well together set it on the fire stir it till it growes thick and strain it thorow a thick strainer with rose water sweeten it You must stir this till it be cold 81. A Tansey of Cream Take a pint of cream and put to it the yolks of eight Egs and two whites well beaten and half a pint of sack a good deal of sugar and nutmeg mingle all these well together and bake it in a frying pan with sweet butter just as you doe another Tansey and serve it on a Plate with a little sugar on the top of it 82. Goos-berry Cream Take a quantity of Goos-beries scald them and mash them strain them through a strayner then mingle them with your cream and sugar 83. To make a Cream