reen and white whey are boiled together, and turned by a little sour
ale. When the green whey is boiled alone, it is necessary to keep it
over the fire about half an hour, till it begins to break and separate,
but it must be allowed to simmer only. The process is much the same as
in milk butter, but it will keep only a few days, and does not cut so
firm as the butter which is made of cream.

WHIGS. Mix with two pounds of fine flour, half a pound of sugar pounded
and sifted, and an ounce of carraway seeds. Melt half a pound of butter
in a pint of milk; when as warm as new milk, put to it three eggs,
leaving out one white, and a spoonful of yeast. Mix them well together,
and let the paste stand four hours to rise. Make them into whigs, and
bake them on buttered tins.--Another way. Rub half a pound of butter
into a pound and a half of flour, add a quarter of a pound of sugar, a
very little salt, and three spoonfuls of new yeast. Make it into a light
paste with warm milk, let it stand an hour to rise, and then form it
into whigs. Bake them upon sheets of tin in a quick oven. Carraway seeds
may be added if preferred.--Another way. Take two pounds and a half of
flour, dry it before the fire, and when cold rub in a quarter of a pound
of fresh butter, and six ounces of sugar; mix half a pint of yeast that
is not bitter, with warm milk, put this to the flour with some carraway
seeds; mix all together to a light dough, set it before the fire to
rise, then make it into what shape you please; bake them in a slack
oven. You may add allspice beat fine, instead of carraways, if you
please.--Another way. Take a pound and a half of flour, add a quarter of
a pint of ale yeast to half a pint of warm milk, mix these together, and
let it lie by the fire half an hour; then work in half a pound of sugar
and half a pound of fresh butter to a paste; make them up, and let them
be put into a quick oven.

WHIPT CREAM. Take a quart of thick cream, the whites of eight eggs well
beaten, with half a pint of sack; mix all together, and sweeten it to
your taste, with double-refined sugar; (you may perfume it if you
please, with a little musk, or ambergris, tied in a piece of muslin, and
steeped a little while in the cream) pare a lemon, and tie some of the
peel in the middle of the whisk, then whip up the cream, take off the
froth with a spoon, and lay it in the glasses, or basons. This does well
over a fine tart.

WHIPT SYLLABUBS. Put some rich