uart of cream, boil it with two or three blades of mace, and
grate in a long bisket; take eight eggs, leave out half the whites,
beat them very well, and a pint of gooseberry wine, make it hot, so mix
it well with your eggs, set it over a slow fire, and stir it about
whilst it be as thick as custard; set a dish that is deep over a stove,
put in your sack and eggs, when your cream is boiling hot, put it to
your sack by degrees, and stir it all the time it stands over your
stove, whilst it be thoroughly hot, but don't let it boil; you must
make it about half an hour before you want it; set it upon a hot harth,
and then it will be as thick as custard; make a little froth of cream,
to lay over the posset; when you dish it up sweeten it to your taste;
you may make it without bisket if you please, and don't lay on your
froth till you serve it up.

262. _To make a_ LEMON POSSET.

Take a pint of good thick cream, grate into it the outermost skin of
two lemons, and squeeze the juice into a jack of white wine, and
sweeten it to your taste; take the whites of two eggs without the
strains, beat them to a froth, so whisk them altogether in a stone bowl
for half an hour, then put them into glasses for use.

263. _To make whipt_ SILLABUBS.

Take two porringers of cream and one of white wine, grate in the skin
of a lemon, take the whites of three eggs, sweeten it to your taste,
then whip it with a whisk, take off the froth as it rises, and put it
into your sillabub-glasses or pots, whether you have, then they are fit
for use.

264. _To make_ ALMOND BUTTER.

Take a quart of cream, and half a pound of almonds, beat them with the
cream, then strain it, and boil it with twelve yolks of eggs and two
whites, till it curdle, hang it up in a cloth till morning and then
sweeten it; you may rub it through a sieve with the back of a spoon, or
strain it through a coarse cloth.

265. _To make_ BLACK CAPS.

Take a dozen of middling pippens and cut them in two, take out the
cores and black ends, lay them with the flat side downwards, set them
in the oven, and when they are about half roasted take them out, wet
them over with a little rose water, and grate over them loaf sugar,
pretty thick, set them into the oven again, and let them stand till
they are black; when you serve them up, put them either into cream or
custard, with the black side upwards, and set them at an equal
distance.

266. _To make_ SAUCE _for tame_ DUCKS.

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