d have your whipped cream light
and frothy, that hath but little substance in the eating, make it of onely
plain milk; and if you would have it of a consistence between both, mingle
cream and milk.

TO MAKE THE CREAM CURDS

Strain your Whey, and set it on the fire; make a clear and gentle fire
under your kettle; as they rise, put in Whey, so continuing till they are
ready to skim. Then take your skimmer, and put them on the bottom of a hair
sieve, so let them drain till they are cold; then take them off, and put
them into a basin, and beat them with two or three spoonfuls of Cream and
Sugar.

TO MAKE CLOUTED CREAM

Take two Gallons more or less of new milk, set it upon a clear fire; when
it is ready to boil, put in a quart of sweet cream, and take it off the
fire, and strain it through a hair sieve into earthen pans; let it stand
two days and two nights; then take it off with a skimmer; strew sugar on
the cream, and serve it to the Table.

TO MAKE A WHIP SYLLABUB

Take the whites of two Eggs, and a pint of Cream, six spoonfuls of Sack, as
much Sugar as will sweeten it; then take a Birchen rod and whip it; as it
riseth with froth, skim it, and put it into the Syllabub pot; so continue
it with whipping and skimming, till your Syllabub pot be full.

TO MAKE A PLAIN SYLLABUB

Take a pint of Verjuyce in a bowl; milk the Cow to the Verjuyce; take off
the Curd; and take sweet-cream and beat them together with a little Sack
and Sugar; put it into your Syllabub pot; then strew Sugar on it, and so
send it to the Table.

CONCERNING POTAGES

The ground or body of Potages must always be very good broth of Mutton,
Veal and Volaille. Now to give good taste, you vary every month of the
year, according to the herbs and roots that are in season. In Spring and
Summer you use Cersevil, Oseille, Borage, Bugloss, Pourpier, Lettice,
Chicoree and Cowcombers quartered, etc. The manner of using them is to boil
store of them about half an hour or a quarter, in a pot by it self, with
some bouillon taken out off the great pot; half an hour before dinner, take
light bread well dryed from all moisture before the fire; then cut in
slices, laid in a dish over coals, pour upon it a ladleful of broath, no
more then the bread can presently drink up; which when it hath done, put on
another ladleful, and stew that, till it be drunk up; repeat this three or
four times, a good quarter of an hour in all, till the bread is swelled
like a