you must not do all at once, least you scorch them: and though
the outside be dry, the inside must be very moist and tender. Then you must
Ice them thus: Make a thick pap with Orange flower or Rose-water, and
purest white Sugar: a little of the whites of Eggs, not above half a
spoonful of that Oyl of Eggs, to a Porrenger full of thick Pap, beaten
exceeding well with it, and a little juyce of Limons. Lay this smooth upon
the Cakes with a Knife, and smoothen it with a feather. Then set the pan
over them to dry them. Which being if there be any unevenness, or cracks or
discolouring, lay on a little more of that Mortar, and dry it as before.
Repeat this, till it be as clear, and smooth, and white, as you would have
it. Then turn the other sides, and do the like to them. You must take care,
not to scorch them: for then they would look yellow or red, and they must
be pure, white and smooth like Silver between polished and matte, or like a
looking Glass. This Coat preserves the substance of the Cakes within, the
longer moist. You may beat dissolved Amber, or Essence of Cinnamon, with
them.

TO MAKE SLIPP COAT CHEESE

According to the bigness of your moulds proportion your stroakings for your
Cheese-curds. To six quarts of stroakings, take a pint of Springwater: if
the weather be hot, then let the water be cold, and before you put it into
the stroakings, let them stand a while to cool after they are milked, and
then put in the water with a little Salt first stirred in it: and having
stirred it well together, let it stand a little while, and then put in
about two good spoonfuls of Runnet, stir it well together, and cover it
with a fair linnen-cloth, and when it is become hard like a thick jelly,
with a skimming-dish lay it gently into the moulds, and as it sinks down
into the moulds, fill it still up again, till all be in, which will require
some three or four hours time. Then lay a clean fine cloth into another
mould of the same cise, and turn it into it, and then turn the skirts of
the cloth over it, and lay upon that a thin board, and upon that as much
weight, as with the board may make two pound or thereabouts. And about an
hour after, lay another clean cloth into the other mould, and turn the
Cheese into that; then lay upon the board so much, as will make it six or
seven pound weight; and thus continue turning of it till night: then take
away the weight, and lay it no more on it; then take a very small quantity
of Salt fi