rm and put it into the bottom of
the tub, by a little & a little as to beer, keeping back the thick
setling that lieth in the bottom of the vessel that it is cooled in;
when it is all put together cover it with a cloth and let it work
very near three days, then when you mean to put it up, skim off all
the barm clean, and put it up into a vessel, but you must not stop
the vessel very close in three or four days, but let it have some
vent to work; when it is close stopped you must look often to it,
and have a peg on the top to give it vent, when you heare it make a
noise as it will do, or else it will break the vessel.

Sometimes make a bag and put in good store of slic't ginger, some
cloves and cinamon, boil'd or not.

* * * * *
* * * *

SECTION XII.

_To make all manner of Creams, Sack-Possets, Sillabubs,
Blamangers, White-Pots, Fools, Wassels,_ &c.

_To make Apple Cream._

Take twelve pippins, pare and slice, or quarter them, put them into
a skillet with some claret wine, and a race of ginger sliced thin,
a little lemon-peel cut small, and some sugar; let all these stew
together till they be soft, then take them off the fire and put them
in a dish, and when they be cold take a quart of cream boil'd with a
little nutmeg, and put in of the apple stuff to make it of what
thickness you please, and so serve it up.

_To make Codling Cream._

Take twenty fair codlings being peeld and codled tender and green,
put them in a clean silver-dish, filled half full of rose-water, and
half a pound of sugar, boil all this liquor together till half be
consumed, and keep it stirring till it be ready, then fill up the
dish with good thick and sweet cream, stir it till it be well
mingled, and when it hath boil'd round about the dish, take it off,
sweeten it with fine sugar, and serve it cold.

_Otherways._

Codle forty fair codlings green and tender, then peel and core them,
and beat them in a mortar, strain them with a quart of cream, and
mix them well together in a dish with fine sugar, sack, musk, and
rose-water. Thus you may do with any fruit you please.

_To boil Cream with Codlings._

Boil a quart of cream with mace, sugar, two yolks of eggs, two
spoonfulls of rose water, and a grain of ambergriese, put it into
the cream, and set them over the fire till they be ready to boil,
then set them to cool, stirring it till it be cold; then ta