must first take them out of
the water, and put them over a moderate fire, and boil them till they
are clear and will jelly. You may put in a few of the stones, if you
like them.

_Great White Plum, to preserve._

To one pound of plums put three quarters of a pound of fine sugar; dip
the lumps of sugar in water just sufficient to wet it through; boil and
skim it, till you think it enough. Slit the plums down the seam; put
them in the syrup with the slit downward, and let them stew over the
fire for a quarter of an hour. Skim them; take them off; when cold, turn
them; cover them up for four or five days, turning them two or three
times a day in the syrup; then put them in pots, not too many together.

_Posset._

Take a quart of white wine and a quart of water; boil whole spice in
them; then take twelve eggs, and put away half the whites; beat them
very well, and take the wine from the fire; then put your eggs, being
thoroughly beaten, to the wine. Stir the whole together; then set it on
a very slow fire, stirring it the whole time, till it is thick. Sweeten
it with sugar, and sprinkle on it beaten spice, cinnamon, and nutmeg.

_Another way, richer._

Take two quarts of cream, and boil it with whole spice; then take twelve
eggs, well beaten and strained; take the cream from the fire, and stir
in the eggs, and as much sugar as will sweeten it according to the taste
of those who are to drink it; then a pint of wine, or more--sack,
sherry, or Lisbon. Set it on the fire again, and let it stand awhile;
then take a ladle, and raise it up gently from the bottom of the skillet
you make it in, and break it as little as you can, and do so till you
see that it is thick enough. Then put it into a basin with a ladle
gently. If you do it too much or too quickly it will whey, and that is
not good.

_Sack Posset._

To twelve eggs, beaten very much, put a pint of sack, or any other
strong rich white wine. Stir them well, that they may not curd; put to
them three pints of cream and half a pound of fine sugar, stirring them
well together. When hot over the fire, put the posset into a basin, and
set it over a boiling pot of water until it is like a custard; then take
it off, and, when it is cool enough to eat, serve it with beaten spice,
cloves, cinnamon, and nutmeg, strewed over it very thick.

_Sack Posset, without milk._

Take thirteen eggs; beat them very well, and, while they are beating,
take a quart of sack, hal