f a pound of fine sugar, and a pint of ale, and
let them boil a very little while; then put the eggs to them, and stir
them till they are hot. Take it from the fire, and keep it stirring
awhile; then put it into a fit basin, and cover it close with a dish.
Set it over the fire again till it rises to a curd; serve it with beaten
spice.

_Sack Posset, or Jelly._

Take three pints of good cream and three quarters of a pound of fine
sugar pounded, twenty eggs, leaving out eight of the whites; beat them
very well and light. Add to them rather more than a pint of sack; beat
them again well; then set it on a stove; make it so hot that you can
just endure your finger at the bottom of the pan, and not hotter; stir
it all one way; put the cream on the fire just to boil up, and be ready
at the time the sack is so. Boil in it a blade of mace, and put it
boiling hot to the eggs and sack, which is to be only scalding hot. When
the cream is put in, just stir it round twice; take it off the fire;
cover it up close when it is put into the mould or dish you intend it
for, and it will jelly. Pour the cream to the eggs, holding it as high
from them as possible.

_Puffs._

Blanch a pound of almonds, and beat them with orange-flower water, or
rose-water; boil a pound of sugar to a candy; put in the almonds, and
stir them over the fire till they are stiff. Keep them stirred till
cold; then beat them in a mortar for a quarter of an hour. Add a pound
of sugar, and make it into a paste, with the whites of three eggs beaten
to a froth, more or less, as you may judge necessary. Bake the puffs in
a cool oven.

_Cheese Puffs._

Scald green gooseberries, and pulp them through a colander. To six
spoonfuls of this pulp add half a pound of butter beaten to a cream,
half a pound of finely pounded and sifted sugar, put to the butter by
degrees, ten eggs, half the whites, a little grated lemon-peel, and a
little brandy or sack. Beat all these ingredients as light as possible,
and bake in a thin crust.

_Chocolate Puffs._

Take a pound of single-refined sugar, finely sifted, and grate as much
chocolate as will colour it; add an ounce of beaten almonds; mix them
well together; wet it with the froth of whites of eggs, and bake it.

_German Puffs._

Take four spoonfuls of fine flour, four eggs, a pint of cream, four
ounces of melted butter, and a very little salt; stir and beat them
well together, and add some grated nutmeg. Bake them i