reby will become mingled: and lay these parcels of
Cream in a dish, into which you have first put a little raw Cream, or of
that (between Cream and Milk) that is immediately under the Clouts. To take
the Clouts the more conveniently, you hold a back of a Ladle or
skimming-dish against the further side of the Clout, that it may not slide
away when the Latton slice shuffeth it on the other side to get under it,
and so the Clout will mingle together or dubble up, which makes it the
thicker, and the more graceful. When you have laid a good Laire of Clouts
in the dish, put upon it a little more fresh raw or boiled cream, and then
fill it up with the rest of the Clouts. And when it is ready to serve in,
you may strew a little Sugar upon it, if you will you may sprinkle in a
little Sugar between every flake or clout of Cream. If you keep the dish
thus laid a day longer before you eat it, the Cream will grow the thicker
and firmer. But if you keep it, I think it is best to be without sugar or
raw Cream in it, and put them in, when you are to serve it up. There will
be a thin Cream swimming upon the milk of the Kettle after the Clouts are
taken away, which is very sweet and pleasant to drink. If you should let
your clouts lie longer upon the milk, then I have said, before you skim it
off, the Milk underneath would grow soure, and spoil the cream above. If
you put these clouts into a Churn with other cream, it will make very good
butter, so as no sugar have been put with it.

MY LORD OF S. ALBAN'S CRESME FOUETTEE

Put as much as you please to make, of sweet thick cream into a dish, and
whip it with a bundle of white hard rushes, (of such as they make whisks to
brush cloaks) tyed together, till it come to be very thick, and near a
buttery substance. If you whip it too long, it will become butter. About a
good hour will serve in winter. In summer it will require an hour and a
half. Do not put in the dish, you will serve it up in, till it be almost
time to set it upon the table. Then strew some poudered fine sugar in the
bottom of the dish it is to go in, and with a broad spatule lay your cream
upon it: when half is laid in, strew some more fine sugar upon it, and then
lay in the rest of the Cream (leaving behinde some whey that will be in the
bottom) and strew more sugar upon that. You should have the sugar-box by
you, to strew on sugar from time to time, as you eat off the superficies,
that is strewed over with sugar. If you woul