e same to the Oysters, wring in it the juyce of a Lemon, so serve
it.

_To make a Sack Posset._

Take a quart of Cream and boyle it very well with Sugar, Mace, and
Nutmeg, take half a pint of Sack, and as much Ale, and boyle them well
together with some Sugar, then put your Cream into your Bason to your
Sacke, then heat a pewter dish very hot, and cover your Bason with it,
and set it by the fire side, and let it stand there two or three houres
before you eat it.

_Another Sack Posset._

Take eight Eggs, yolks and whites, and beat them well together, straine
them into a quart of Cream, season them with Nutmeg and Sugar, put to
them a pint of Sack, stir them altogether, and put them into your Bason,
and set them in the Oven no hotter then for a Custard, let it stand two
hours.

_To make a Sack Posset without Milk or Cream_.

Take eighteen Eggs wites and all, taking out the treads, let them be
beaten very well, take a pint of Sack and a quart of Ale boyled, and
scum it, then put in three quarters of a pound of Sugar and a little
Nutmeg, let it boyle a little together, then take it off the fire
stirring the Eggs still, put into them two or three Ladle-fulls of
drink, then mingle all together and set it on the fire, and keepe it
stirring till you finde it thick, then serve it up.

_To make a stump Pye._

Take a Leg of mutton, one pound and a half of the best Suet, mince both
small together, then season it with a quarter of a pound of Sugar, and a
small quantity of salt, and a little cloves & mace, then take a good
handful of Parsly half as much Tyme, and mince them very small, and
mingle them with the rest; then take six new laid Eggs and break them
into the meat and worke it well together, and put it into the past; then
upon the Top put Raisins, Currans and Dates a good quantity, cover and
bake it, when it is baked, and when it is very hot, put into it a
quarter of a Pint of White wine Vinegar, and strow Sugar upon it, and so
serve it.

_To make Mrs._ Leeds _Cheese Cakes._

Take six quarts of milk and ren it prety cold, and when it is tender
come drayn from it your Whey in a strainer, then hang it up till all the
Whey be dropt from it, then presse it, change it into dry cloaths till
it wet the cloth no longer, then beat it in a stone Morter till it be
like butter, then straine it through a thin strayner, mingle it with a
pound and a halfe of butter with your hands, take one pound of Almonds,
and heat