quarts of Milk to half a pound of French-barley; boil it, until it
is enough; when the Milk is almost boiled away, put to it three Pintes of
good Cream. Let it boil together a quarter of an hour; then sweeten it; and
put in Mace, Cinnamon in the beginning, when you first put in your Cream.
When you have done so, take White-wine a Pint, or Sack and White-wine
together, of each half a Pint; sweeten it, as you love it, with Sugar; pour
in all the Cream, but leave your Barley behind in the Skillet. This will
make an Excellent Posset; nothing else but a tender Curd to the bottom; let
it stand on the Coals half a quarter of an hour.

TO MAKE PUFF-PAST

Take a Gill of cold-water; two whites of Eggs, and one yolk; to a quart of
Flower one pound of Butter; so rowl it up, but keep out of the Flower so
much as will rowl it up.

TO MAKE A PUDDING WITH PUFF-PAST

Take a new French peny-loaf, and slice it very thin, and lay it in a dish;
and take three pints of Cream, and boil it with a little Mace and Nutmeg
grated; sweeten it with a little Sugar, and add to it a little Salt. Then
let it stand till it be cold. Then take ten yolks of Eggs; and beat them
very well with two or three spoonfuls of the Cream; then put it into the
Cream, and stir them well together: Take the Marrow of three bones; lay
half the Marrow upon the bread in good big lumps, and some Citron, and
Candid Limon, and what other sweet meats you like. Then pour it all upon
the bread; then put the rest of your Marrow on the top with Citron and
Candid Limon. I forgat to tell you, that you must lay a Puff-paste at the
bottom of the dish, before you put in the bread, and cover it with the
same.

TO MAKE PEAR-PUDDINGS

Take a cold Turky, Capon or cold Veal. Shred it very small; and put almost
as much Beef-suet as your meat, and mince it very small. Then put Salt and
Nutmeg grated, half a pound of Currants; a little grated-bread, and a
little Flower. Then put in three yolks of Eggs, and one of the whites,
beaten very well. Then take so much Cream, as will wet them, and make them
up as big as a Bon-christian pear; and as you make them up, take a little
flower in your hand, that they may not cling. Then put in little sticks at
the bottom like the stems of Pears; or make them up in Balls. Butter the
dish very well, and send them up in the same dish you bake them in. They
will be baked in about half an hour: I think the dish needeth not to be
covered, whiles it baket