ht of whites exceeding
well, first taking out the Cocks-tread, and if you will the skins of the
yolks; sweeten these also, and pour them to the wine, add a stick or two of
Cinnamon bruised, set this upon a Chafing-dish to heat strongly, but not to
boil; but it must begin to thicken. In the mean time boil for a quarter of
an hour three pints of Cream seasoned duly with Sugar and some Cinnamon in
it. Then take it off from boiling, but let it stand near the fire, that it
may continue scalding-hot whiles the wine is heating. When both are as
scalding-hot as they can be without boiling, pour the Cream into the wine
from as high as you can. When all is in, set it upon the fire to stew for
1/8 of an hour. Then sprinkle all about the top of it the juyce of a 1/4
part of a Limon; and if you will, you may strew Powder of Cinnamon and
Sugar, or Ambergreece upon it.

PEASE OF THE SEEDY BUDS OF TULIPS

In the Spring (about the beginning of May) the flowry-leaves of Tulips do
fall away, and there remains within them the end of the stalk, which in
time will turn to seed. Take that seedy end (then very tender) and pick
from it the little excrescencies about it, and cut it into short pieces,
and boil them and dress them as you would do Pease; and they will taste
like Pease, and be very savoury.

BOILED RICE DRY

The manner of boiling Rice to eat with Butter, is this. In a Pipkin pour
upon it as much water, as will swim a good fingers breadth over it. Boil it
gently, till it be tender, and all the water drunk into the Rice; which may
be in a quarter of an hour or less. Stir it often with a woodden spatule or
spoon, that it burn not to the bottom: But break it not. When it is enough,
pour it into a dish, and stew it with some Butter, and season it with sugar
and Cinnamon. This Rice is to appear dry, excepting for the Butter, that is
melted in it.

MARROW SOPS WITH WINE

Make thin tosts or slices of light French bread, which dry well, or toste a
little by the fire, then Soak them in Canary or old Malaga-wine, or fine
Muscat, and lay a row of them in a deep dish or bason; then a row of lumps
of Marrow upon that; then strew a little fine sugar mingled with some
Powder of Cinnamon and Ambergreece (and Nutmeg, if you like it) upon that.
Then another row of sops, &c. repeating this, till the dish be full: and
more Sugar, Cinnamon and Amber at the top, then on the other rows. If you
will, you may put a row of stoned Raisins of the Su