and eggs together; then set it on the fire to
heat, keep stirring it all the time, but don't let it boil, if you do
it will curdle; then put it into your dish, heat the milk and put it in
by degrees; so serve it up.

You may make it of any sort of made wine; make it half an hour before
you use it, and keep it hot before the fire.

448. _To make_ MINC'D PIES _another Way_.

Take half a pound of Jordan almonds, blanch and beat them with a little
rose-water, but not over small; take a pound of beef-suet shred very
fine, half a pound of apples shred small, a pound of currans well
cleaned, half a pound of powder sugar, a little mace shred fine, about a
quarter of a pound of candid orange cut in small pieces, a spoonful or
two of brandy, and a little salt, so mix them well together, and bake
it in a puff-paste.

449. _To make_ SACK POSSET _another Way_.

Take a quart of good cream, and boil it with a blade or two of mace,
put in about a quarter of a pound of fine powder sugar; take a pint of
sack or better, set it over the fire to heat, but don't let it boil,
then grate in a little nutmeg, and about a quarter of a pound of powder
sugar; take nine eggs, (leave out six of the whites and strains) beat
'em very well, then put to them a little of your sack mix the sack and
eggs very well together, then put to 'em the rest of your sack, stir it
all the time you are pouring it in, set it over a slow fire to thicken,
and stir it till it be as thick as custard; be sure you don't let it
boil, if you do it will curdle, then pour it into your dish or bason;
take your cream boiling hot, and pour to your sack by degrees, stirring
it all the time you are pouring it in, then set it on a
hot-hearth-stone; you must make it half an hour before you use it;
before you set on the hearth cover it close with a pewter dish.

_To make a_ FROTH _for them_.

Take a pint of the thickest cream you can get, and beat the whites of
two eggs very well together, take off the cream by spoonfuls, and lie
it in a sieve to drain; when you dish up the posset lie over it the
froth.

450. _To dry_ CHERRIES _another Way_.

Take cherries when full ripe, stone them, and break 'em as little as
you can in the stoning; to six pounds of cherries take three pounds of
loaf sugar, beat it, lie one part of your sugar under your cherries,
and the other at the top, let them stand all night, then put them into
your pan, and boil them pretty quick whilst your cherr