and as much sugar as will sweeten
it; then take a stick of a foot long, and split it in four quarters,
beat the cream with it, or else with a whisk, and when the snow
riseth, put it in a cullender with a spoon, that the thin may run
from it, when you have snow enough, boil the rest with cinamon,
ginger, and cloves, seeth it till it be thick, then strain it and
when it is cold, put it in a clean dish, and lay your snow upon it.

_To make Snow Cream otherways with Almonds._

Take a quart of good sweet cream, and a quarter of a pound of almond
paste fine beaten with rose-water, and strained with half a pint of
white-wine, put some orange-peel to it, a slic't nutmeg, and three
sprigs of rosemary, let it stand two or three hours in steep; then
put some double refined sugar to it, and strain it into a bason,
beat it till it froth and bubble, and as the froth riseth, take it
off with a spoon, and lay it in the dish you serve it up in.

_To make a Jelly of Almonds as white as Snow._

Take a pound of almonds, steep them in cold water six hours, and
blanch them into cold water, then make a decoction of half a pound
of ising-glass, with two quarts of white wine and the juyce of two
lemons, boil it till half be wasted, then let it cool and strain it,
mingle it with the almonds, and strain them with a pound of double
refined sugar, & the juyce of two lemons, turn it into colours, red,
white, or yellow, and put it into egg shells, or orange peels, and
serve them on a pye plate upon a dish.

_To Make Almond Cream._

Take half a pound of almond paste beaten with ros-water, and strain
it with a quart of cream, put it in a skillet with a stick of
cinamon and boil it, stir it continually, and when it is boiled
thick, put sugar to it, and serve it up cold.

_To make Almond Cream otherways._

Take thick almond milk made with fair spring-water, and boil it a
little then take it from the fire, and put to a little salt and
vinegar, cast it into a clean strainer and hang it upon a pin over a
dish, then being finely drained, take it down and put it in a dish,
put to it some fine beaten sugar, and a little sack, muskedine, or
white wine, dish it on a silver dish, and strow on red Biskets.

_Otherways._

Take a quart of cream, boil it over night, then in the morning have
half a pound of almonds blanched and fine beaten, strain them with
the cream, and put to it a quarter of a pound of double refined
sugar, a littl