be sure to skim them still as the skim riseth; when they
are enough, take them out till the Pickle be cold, then put them into
any pot that will lye close, they will keep best in Caper barrels, they
will keep very well six weeks.

_To boyle Cream with Codlings._

Take a quart of Cream and boyle it with some Mace and Sugar, and take
two yolks of Eggs, and beat them well with a spoonfull of Rose-water and
a grain of Amber-greece, then put it into the Cream with a piece of
sweet Butter as big as a Wall-nut, and stir it together over the fire
untill it be ready to boyle, then set it some time to coole, stirring it
continually till it be cold; then take a quarter of a pound of Codlings
strained, and put them into a silver Dish over a few coales till they be
almost dry, and being cold, and the Cream also, poure the Cream upon
them, and let them stand on a soft fire covered an hour, then serve them
in.

_To make the Lady Albergaveres Cheese._

To one Cheese take a Gallon of new Milk, and a pint of good Cream, and
mix them well together, then take a Skillet of hot water as much as will
make it hotter then it comes from the Cow, then put in a spoonfull of
Rennet, and stir it well together and cover it, and when it is come,
take a wet Cloth and lay it on your Cheese-Mot, and take up the Curd and
not break it; and put it into your Mot; and when your Mot is full, lay
on the Suiker, and every two hours turn your Cheese in wet Cloathes
wrung dry; and lay on a little more wet, at night take as much salt as
you can between your finger and thumb, and salt your Cheese on both
sides; let them lye in Presses all night in a wet Cloth; the next day
lay them on a Table between a dry Cloth, the next day lay them in
Grasse, and every other day change your Grasse, they will be ready to
eat in nine dayes; if you will have them ready sooner, cover them with a
Blanket.

_To dresse Snayles._

Take your Snayles (they are no way so as in Pottage) and wash them well
in many waters, and when you have done put them in a white Earthen Pan,
or a very wide Dish, and put as much water to them as will cover them,
and then set your Dish or Pan on some coales, that it may heat by little
and little, and then the Snayles will come out of the shells and so dye,
and being dead, take them out, and wash them very well in Water and salt
twice or thrice over; then put them in a Pipkin with Water and Salt, and
let them boyle a little while in that, so take