TAke of Marrow-bons eight, cock-Sparrowes, or Larks, eighteen, Potato-roots, onepound, Eringoroots, a quarter of a pound, Lattice-ſtalks two ounces, Cheſnuts forty, Dates half a pound, Oyſters, a peck, Citron-rindes preſerved, a quarter of a pound, Hartichokes, two or three, Yelks of hard Egs, twelve, Lemmons ſliced two, Barbaries picled one handfull, Groſs Pepper, a quarter of an ounce, Nutmeg ſliced, one half ounce, Cinnamon whole, half an ounce, Cloves whole a quarter of an ounce, Large mace half an ounce, Corrents a quarter of a pound. Liquor it when it is baked with white-wine, butter and ſuagr.

Take eight Egs and boyl them hard, half a pound of beef-ſuet, mince them all together very ſmall. Take three quarters of a pound of Corans, ſeaſon theſe with Cynnamon, Nutmegs and Sugar; put all in the cruſt and bake it.

Take the Veal and par-boyl it, the bones being broken, ſeaſon your Veal with nutmegs, mace, cloves, a little pepper and ſalt; mince the tops of young Time and Lemmon, ſliced, a pound and a half of butter: Put theſe in your Puffe-paſte, being wet with the yolks of foure Egs to bind it; when the paſte is baked, put in a Cawdle made of Ver juice.

Take a quantity of fine flower, the yolks of four Egs, and the whites of two, and a little cold water, and ſo make it up into perfect paſte, then roul it abroad with your roulling-pin, and take little pieces of cold butter made round, and ſo fold it over again: in like ſort fold it, roul it and butter it ſeven times; then you may bake any pretty cleictures, florentine or made diſh with this paſte.

Take the Hare and par-boyl him, then take all the fleſh from the bone, and beat it in a morter, then ſeaſon it with pepper, ſalt, nutmegs and ginger, with two or three cloves beaten among them; when you have ſeaſoned the fleſh with theſe ſpices, ſouce it with wine vineger, then lard it thick and bake it in a Coffine; before you cloſe it put ſweet butter into it, and when it is baked, put into it at the vent hole a little nutmeg, vinegar, butter and ſugar, and that will make the fleſh have a delicate taſte; in the like ſort you may make redd Deer of the Phillet of beef.

Take Oxe-pallats and boyl them tender, that you may thruſt a ſtraw in them, & ſheep-tongues ſix to three pallets, and ſweet-breads of Calves; the tongues muſt be boyled with the pallets, when they be boyled enough, then put in the ſweet-breads and the yolks of foure hard Egs; then ſeaſon it with pepper and ſalt, parſley and tyme, ſtirred ſmall, ſlice the meat as you pleaſe, and as the ſeaſon of the year; put into it ſparagus, hartichoks, cheſnuts, or any thing you will; then when ye have put them in paſte put in a pound of melted butter, when it is baked make a ſawce with vinegar, and the yolkes of raw Egges; then put in that ſawce.

Boil your Hartichokes as you would butter them, pull off the leaves and burres from it, then cut the bottome in thinne broad ſlices, then put them in the Pye and put whole Cinnamond and ſlices of preſerved Oranges, Marrow, Dates and Butter; then cloſe the Pye and leave a hole open in the lid: then ſet it in the Oven, and when it is a little hardned put ſome roſe water in it, and bake it and ſerve it into the table

Take them and par-boyl them, pull of their skins, then ſeaſon them with pepper, ſalt, nutmegs, mace and ſome Dates and ſome Lemmon ſliced, marrow, ſome ſugar: when it is made fill it up with butter, and when it is almoſt baked fill it up with a galantine made with rhenniſh wine, and Dates, Mace, ſome yolks of Eggs hard roſted, ſome Potato roots, ſome Eringoe roots; and if the ſtones be towards the latter end of the year: then you muſt ſteep them all night before you par-boil them in vinegar.

Firſt, par-boil your Deer, then lay it in ſteep all night in Claret wine and vinegar, then lard it and ſeaſon it with vinegar, nutmeg pepper, ſalt and ſome mace, ſome Lemmon ſliced between, the lard muſt be ſeaſoned before you ſtuff it, then put it in your paſte with butter and ſome bay-leaves on the top, then when it is baked make a galentine of Claret-wine and Cinnamond and ſugar, and poure it on the Pye, and then ſet it in again for the ſpace of an houre or two; within leſs than a quarter of an houre after it is taken out, fill it up with melted butter: approved by my Lady Vidd.

Seaſon your ſteaks with pepper, ſalt and nutmegs, and let it ſtand in a tray an houre, then take a peece of the leaneſt of a legg of mutton, and mince it ſmall with Oxe ſuet, and a few ſweet herbs, tops of young tyme and a branch of Penniroyall, two or three of redd Sage, grated bread, yolks of Eggs, ſweet Cream, Raiſons of the Sunne, work altogether like a pudding with your hand, ſtiffe and roule it like balls, and put them in the ſteakes in a deep Coffin with a good piece of ſweet butter; ſprinkle a little Verjuyce on it, and bake it, then cut it up and roule Sage leaves in butter, and frye them, and ſtick them upright in the walls, and ſerve the Pye without a cover with the juice of an Orange or Lemmon.

Firſt pouder it a moneth, then boyle it two or three houres, then blanche it, and whilſt it is hot, ſeaſon it with pepper and ſalt; lard it, and lay it in a pye made of rice-flower, then ſtrow upon your tongue a good quantity of cloves and mace beaten ſmall, and lay upon that a pound of butter and more, then cloſe your pye, and leave a hole in the top of it. Prick your pye full of holes then ſet it in the oven, and let it ſtand four or five houres, then take it out, and put in at the hole a pint or more of vinegar, which may not be very ſharp; delay it with Gaſcoigne wine, then ſtop up the hole with a piece of paſt very cloſe, and put it in the oven again, and ſo let it ſtand eight houres in ſoking, or elſe as your oven is hot, if it be very hot, let it not ſtand ſo long; for then it will be too airy, then for the ſpace of three or four days, ſhake it between your hands twice or thrice, and ſometimes turn the bottome upward, when you ſhake.

Bake it firſt in his own blood only, wipe it clean, but waſh not it, bone it and skin it, and ſeaſon it with pepper and ſalt, then bake it in fine paſte afterwards, either puffe-paſte, or ſhort paſte.

Take the buttocks of brawn, and a Phillet, parboyle it and mince it ſmall, and ſtamp it in a morter till it come like paſte all in a lump, then lard it, and uſe it like the red deer, the Phillets alſo of Beef for a need will ſerve very well.

Take a great fleſh Capon parboyl him; then cut of the fleſh and mince it with a pound of beef-ſuet, and the marrow of 3. bones, a little cloves & mace, a little pepper, and a few currans; put all this meat into Paſte made with butter, marrow melted, and ſugar; and when it comes out of the oven, ſeaſon it with clarret wine, juice of Orange, and ſugar and beaten Amber, and ſtirre all the meat and this together.

Take your Calfs-head, being parboyled, & cut it into handſome ſlices as you can, then ſeaſon it with Nutmegs, a little pepper and ſalt, and lay it in the Coffen, and put to it ſome pieces of marrow, ſome quartered dates, ſome whole mace, barberies, grapes, lettice, ſome freſh butter; and ſo do it up, and bake it not too hard, ſome white-wine, ſugar, verjuice; butter theſe, and beat together, powre this in, and ſo ſerve it in.

Parboyle a piece of a leg of Veale, and being cold, mince it with Beef ſuet and marrow, and an Apple or a couple of warns; when you have minc't it fine, put to a few par-boyled Currants, ſix dates minced, marrow cut in little ſquare pieces, a piece of a preſerved Orange-pill minced, ſeaſon all this with pepper, ſalt, nutmeg, and a little ſugar, then put it into your Coffins, and ſo bake it: Before you cloſe your pye, ſprinkle on a little Roſe-water, and when they are baked, ſhave on a little ſugar, and ſo ſerve it to the table.

Take marrow and lay it in warme water, then take the yolkes in an egge, and a little grated bread, and mingle them together, and boyle the marrow in them, then take Cinamond, ſugar, and Roſe-water, and put to it; then take your Paſte, and ſo make it into Peaſe-cods.

Cauſe your Gammon of Bacon to be ſteeped in water more or leſſe, according unto its bigneſſe, thickneſs and dryneſs.

In caſe a Gammon of Bacon be very big, well ſmoked and dryed, as your Mayence Gammons, and Bayonne Gammons uſually are, you muſt let them ſteep in the water for at leaſt the ſpace of four and twenty houres or more, and then you may give a gueſle whether or no your gammon be well ſteeped.

Which that you may the better be able to judge of you, ſhall take it out of the ſaid water, and make an opening or hole in the midſt of the fleſh, drawing forth a little piece of it; and by tafting it, you may be able to judge whether the ſalt and Brine be ſufficiently extracted; which having done, and finding it according to your expectation, you ſhall thus prepare it for to be put in Paſte.

In the firſt place therefore you muſt pare the top of your Gammon till you come to the quick fleſh, that ſo you may take off the ſuperficies or upper part of the fleſh, and all that you judge too drye and ſalt: after which you muſt alſo take away the skin or upper part, and you muſt alſo cut off the knuckle.

Now, having prepared your Gammon in this manner, you muſt knead as much dough as you ſhall judge requiſite for your Paſty, and you muſt make your Cruſt at leaſt two inches thick, or thereabouts, and upon the middle of the bottom of your Paſty, you make a bed or foundation of ſlices of fat Bocor.

This bed or foundation of fat Bacon muſt be as broad as the whole Gammon of Bacon, and upon the ſaid bed of fat Bacon, you muſt place a good round handfull of Parſly, groſly ſhreded, after that you ſhall ſtrew your Gammon with your ſweet ſpices; and conſequenty, you ſhall place it upon the bed of fat Bacon and Parſly: which having done, you ſhall ſtick ſome Cloves upon your Gammon, and a few ſmall pieces of Mace; after which, upon the top of your Gammon, you ſhall lay another bed of Perſly, and a bed of fat Bacon ſliced, and five or ſix Laurell leaves upon the fat Bacon, and after that a good halfe pound of ſweet butter, which you muſt ſo ſpread, as that it may quite cover all the ſlices of fat Bacon, which lye upon your Gammon.

Moreover, you ſhall knead as much paſte or dough upon your kneading board, as will be requiſite to make the cover or lid of your Paſly, which dough you muſt moyſten with your little bruſh, and immediately cover your Paſty therewith; and having thus quite compleated your ſaid Paſty, you muſt ſtraightway put it into the Oven, which muſt be heated in the ſame manner, as if you were to bake houſhold bread,

If your Gammon be a great one as aforeſaid, it will require three houres boyling, but if it be an indifferent one, two houres and a half will ſerve, or two hours, according to its bigneſs; when your Paſty hath been in the Oven about half an hour, you muſt make three or four holes in the lid for to give your Paſty vent, for otherwiſe it would burſt, and this you muſt obſerve in all great Paſties: Moreover, in caſe the Paſty-Cruſt doth ſuddenly get too high colour and growes black, that is a ſigne your Oven is over heated, and that it burns your paſty, wherefore you muſt take away the embers,

And on the contrary, if your paſty attains no colour, that's a ſign the Oven is not hot enough, and which will force you to increaſe the embers, that ſo your paſty may be throughly baked.

One day after your paſty hath been baked you muſt ſtop up the holes, which you made in the lid with ſome dough, leſt your paſty might be ſpoyled by the letting in of Aire at thoſe holes, which would be the cauſe that your paſty would be ſubject to grow mouldy, and would not keep at all.

You muſt generally obſerve that no kind of fleſh whatſoever may be put in paſte before it be mortified, therefore you muſt let that fleſh which ye do intend to put in paſte be ſufficiently mortified, which may be done by hanging it in the Aire, or by burying of it under ground, for the ſpace of twenty and four houres, after which you muſt beat the ſaid fleſh-meat more or leſs with a woodden rowlet or Peſtell according to the ſaid fleſhes thickneſs and hardneſs, which is a third way to mortifie it: ſo likewiſe muſt you obſerve that beef and mutton muſt be more beaten and mortified, than any other fleſh whatſoever.

Take a legg of Mutton, ſtrip the skin off from it, take out the bones and the ſinnues, after which beat the fleſh to mortifie it and then cauſe it to be well chopt, and as you chop it, you muſt ſeaſon it with ſalt ſpices.

Now your meat being thus well chopped, you muſt make up your paſte of Rye-cruſt, and give it at leaſt two inches in thickneſs proportionably according unto the bigneſſe of your paſty, and raiſe the paſte thereof high enough.

Prepare your leaved or fine paſte, and give it an inch thickneſs in the bottome, whereon you ſhall place a lay of about a handfull of minced veale and ſuet together, unto which you may adde three Partridges or old Pigegeons, having cut off their feet and legs; the wings and necks, and beaten the breſt flat, which ſaid fowle you ſhall lard in ſeveral places in the ſelf-ſame manner, as was praſeribed in the larding of a Veniſon paſty, after which you may ſeaſon them with your ſalt-ſpices and put into them peeled Cheſnuts, Pine-Apple kernels, and Currans, a little handfull of each, three yolks of egs half boyled, and cut through the middle, a ſmall quantity of beaten Cynamon, and a quarter and a halfe, of a pound of Sugar, a ſlice or two of preſerved Lemmon peel, and hereunto you may adde ſome Mouſecherows and Lamb-ſtones, and Sweet-breads, if they are to be had, and if ſo be you are not minded to put Partriges or Pigeons into your ſaid pye, you may make the ſame of any other meat; as for example, a Coney cut into ſeveral pieces, and well larded.

Moreover, to keep a better nouriſhment or to augment the meat of this your paſty, you may adde unto all theſe ingredients one handfull of minc't-Veale with marrow or ſuet, a quarter of a pound of each, and ſome flices of fat Bacon on the top of the whole, which ſaid paſty being thus well filled up, you muſt cover the ſame with a lid of leaved or thin paſte, not above the thickneſs of your little finger, or thereabouts; waſh, or varniſh your ſaid lid, and make a hole in the top of your ſaid lid.

Take as much fine dough as your owne judgement and experience will guide you to, which ſaid paſte you muſt make as fine as your minced pies or Cockney pies, and prepare and ſhape your paſty or pies in the ſame manner, as your Cardinals paſties are made; and in caſe you make them like your minced pies, you muſt remember to make your Cruſt a little thicker in the bottome than elſewhere.

When your paſtie is got into a readineſs, you muſt firſt line it with a ſlender lay of butter, after which you ſhall fill your pie up halfe way with minced Carp, or of other fiſh, which is ſeaſoned in the ſame manner, as we ſhall hereafter preſcribe,

After which you muſt place upon your minced fiſh ſome few lenten ſweet breads, and Junkets: as for example; ſome morſels of hartichoke ſtools, of parboyled Sparagus or Carps tongues, boiled in good broath, or Cheſtnuts half roſted; and out of lent you may put therein ſome yolkes of egges hard boiled; ſo likewiſe on Gaudie-dayes, you may adde thereunto ſome morcels of marrow.

When your pie ſhall be thus repleniſhed with Lamb-ſtones, and ſweet-breads, you muſt adde another morſell of butter thereunto, and although you ſhould not chance to put any Lamb-ſtones and ſweet-breads at all in your ſaid pie, yet you muſt not faile to place a lay of butter upon the firſt minced fiſh.

After which you may proceed to fill up your pie to the very top with your minced fiſh upon the top of all, which you muſt again place a lay of butter, and if ſo be your pie may be made in a round form like unto your hot minced pyes, you muſt add unto them a lidd of paſte like unto a pinacle, which you muſt place upon the top and afterwards, you muſt waſh or varniſh your ſaid pye lidd.

Put theſe pyes into the Oven, and give them an indifferent warm hearth, as you do in the baking of your ſmall minced pies.

And in caſe you intend to make theſe minced fiſh pies uncovered, after they ſhall have been baked, you may adde unto them a ſweet ſawce, and if it be upon a fleſh-day, you may adde thereunto the Gravie of a joint of Mutton, or of any other piece of roſt-meat, or elſe a white ſawce made of the yolks of raw Eggs beaten together with a little verjuice.

After which you muſt put your pie into the Oven again for a little while, that ſo it may partake of the taſte of the ſaid ſawce, and likewiſe the ſaid ſawce may have time to thicken, but you muſt obſerve not to make theſe minced pies of Fiſh too big; for that, elſe you will not be able to handle them, nor order them well. And therefore you had better make them in the manner of tarts, and brake them in a tart-pan, making them up in a paſte, or dough, very thin, and, as we formerly called it, a leaved paſte.

Take three pound of Mutton, Veale, or Lamb, and three pound of Beef ſuet, and ſhred them ſmall together, and take the tops of Time and Marjerum, and Winter-Savorie, a handfull of each; and mince them very ſmall by themſelves, and take a peny white loafe and grate it, and take ten egges and break them on your meat, and two pound of Currans, and for leaſoning, take two Nutmegs, and a race of ginger, and a few cloves, and three of four blades of Mace, and a little ſalt, & ſo mix all theſe together, and make them into balls ſo big as an egge, and when your pie is made, put theſe balls in, and lay on them a few raiſins, and a few dates ſliced, and ſo lay on the lid, and it will require two hcures baking, and being baked, make a leer to put in it of Verjuice, and a little ſack, and a little freſh butter, and a little ſugar, and ſet that on the fire not too hot, and ſo take the yolkes of three egges, and ſo beat them with a little Verjuice, and ſo brew them together, and powre it into the pie, the lid being cut up, and if you pleaſe lay on your lid whole, or cut in pieces, and ſet the pieces above the pie, and ſo ſerve it hot, and it is a very good Lumber pie.

Boyle your Potatoes tender, and then peel them and let them be cold, then ſeaſon them with beaten Cinnamon, Nutmegs, Pepper, a little let the pieces of your Potatoes be cut indifferent, and fill up your pie; then put the marrow of two or three bones to them, and ſome dates cut in halfes, a litte mace, ſome barbaries, or grapes, or lemmons, and ſome Cittron ſockets, and then put in halfe a pound of Butter, and cloſe it, and bake it; liquor it with the liquor you make for a Chicken pie.

Waſh them with luke warm water, and cleanſe them, then put them into paſte, take Muſhrooms, ſmall pallats of Beef, cut beatils, a little parſly, and chibbols, paſs all in the pan, poure on it ſome yolks of egges, bottomes of Hartiehokes, beaten lard, or freſh butter, and put them into your Pie, which you ſhall bake for the ſpace of two houres, and ſerve with a ſawce of yolkes of egges, allayed with verjuice.

Take good large Chichins and quarter them, or very ſmall chickens whole, with the giblets; raiſe your pie round, and prepare to mixe with the Chickens a handful of Cockles, or two oxe pallets blanched and ſliced, nine or ten yolkes of egges, ſome minced in halfes, Pine-kernels blanched, the marrow of two bones cut into Gobs a little ſliced Muſhrome, if you have any pickled, ſeaſon all theſe together with ſalt, Ginger, Nutmeg, Mace, and a very little Pepper, your pie being made, and filled, put in a good quantitie of Butter, and cloſe it; it will require two houres baking, it being almoſt baked, put in a little white-wine, or verjuice, or ſome of the liquor which ſtewed your Oiſters, if you do ſtew any, beat it up with a piece of butter, and ſerve it up hot.

Take two handfuls of Clary, waſh it, and cut it reaſonable ſmall, beat it together with eight whites of egges, and halfe yolkes, and put it into a frying pan, with a good piece of butter, ſweeten it, ſtirring it well together as it fryeth let it not fry too long, and have a care of burning; then take a handful or two of ſpinage boiled very tender, preſſe out the water very clean, and mince it ſmall; then take two or three Potatoes boiled and ſliced, and marrow minced, ſeaſon all theſe together, with Nutmeg, Mace, Salt, Sugar, Verjuice, and Lemmon minced, being pared; your pie being raiſed, but in theſe Ingredients, and lay the marrow of two or three bones on the top as whole as you can, cloſe it, and bake it in a ſoft oven an houre and a half, then make a Caudle with yolkes of Egges, Cinnamon, Verjuice, and a piece of Butter, Sugar, and a ſliced Lemmon if you have it; beat it well together till it boileth, the Pie baked, put it in a diſh, ſcrape ſugar on it, and ſerve it up.

Take two gallons of new milk from the cow, ſtraine it into a clean Kettle, ſet it upon a trevet over a quick fire of chare-cole, and ſo ſoon as it boiles, put in three pints of ſweet Cream, ſtirre it about, and take it off the fire ſo preſently that it may not boile, after the Cream is in it; have ready milk-pannes ſet in ſtraw, put forth the hot milk into them ſo faſt as you can, and when you have filled your pans, if it be in the winter, after it hath ſtood awhile, till the reaking be paſt, cover them up cloſe.

Take ſweet Cream and put it into a ſilver diſh, ſet it upon a chafing diſh of coales, and when it boiles, as the Cream riſeth, take it off with a ſpoon, and lay it into a glaſſe bowle, till your bowle be full; and as you fill it, ſprinkle it with Roſe-water, and ſtrain it with fine ſugar.

Take a quart of milk as it cometh from the Cow, and put in it yolkes of egges raw, as many as you ſhall ſee fitting, and temper it together, then ſet them a chafing-diſh of coales, alwayes ſtirring it, for fear of burning, and put ſugar to it, and it will be like Creame of Almonds; and when it is boiled thick enough, ſprinkle it with Roſe-water, and caſt ſugar over it, ſo let it coole.

Take the third part of a pound of French barley, waſh it well in fair water, and let it lie all night in fair water; in the morning, ſet two skillets on with fair water in the fire, and in one of them put your barly, and let it boile till the water look red, then put your water from it, and put the barley into the other warm water, then boile it with freſh warm water till it boile white, then ſtraine the water clean from it, then take a quart of Creame, put into it a nutmeg or two quarte-red, a little ſage, mace, and ſome ſugar, and when your Creame is ready to boil, put your barley into it, and let them boile together about a quarter of an hour, and when it hath thus boiled, put into it the yolks of two or three egges well beaten, with a little Roſe-water, then diſh it forth; and eat it cold.

Take half a pound of Almonds blanched, ſtamp them very ſmall with ſome cream, and then ſtraine it into a skillet, and ſtirre it on a little fire till it begin to boile, then take it off, and ſeaſon it with a little Roſe-water, made very ſweet with fine ſugar, put it in your cream bowle, and eat it cold.

When your Cowes are new milkt, take two Gallons of that milk preſently▪ while it is hot, powre it into two milk pans, ſtand up high, that it may run in a long ſtream, and ſo let it ſtand a day or a night, then ſcum it off as thick as you can, without much breaking; put it into what diſhes you like, and, if you will, ſtrow ſugar on it.

Take two gallons of good milk, and put to it a pottle of cream, ſet it on a clear fire and let it boile an houre, then powre it into the broad pans, and ſo let it ſtand two days, let it not be ſtirred, becauſe the skinne may be broken, then take away the top of it off, as thick as you can, and work it together with a ſpoon, and • ay it in a China diſh like a diſh of butter, and ſtrow a little ſugar upon it.

Take a pottle of new 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.

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.

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.

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.

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.

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.

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.

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.

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.

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-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.

Take Cream, Roſe water and Sugar, and beat them together till they come to a froth, and then, &c.

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.

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.

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.

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.

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.

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.

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.

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-water, then never leave ſtirring it till it be luke-warme, and when it is cold, cut it out in ſlices.