e rose-water, a little fine ginger and cinamon finely
searsed, and mixed all together, dish it in a clean silver dish with
fine carved sippets round about it.

_To make Almond Cheese._

Take almonds being beaten as fine as marchpane paste, then have a
sack-posset with cream and sack, mingle the curd of the posset with
almond paste, and set it on a chafing-dish of coals, put some double
refined sugar to it and some rose-water; then fashion it on a
pye-plate like a fresh cheese, put it in a dish, put a little cream
to it, scrape sugar, on it, and being cold serve it up.

_To make an excellent Cream._

Take a quart of cream, and set it a boiling, with a large mace or
two, whilst it is boiling cut some thin sippets, and lay them in a
very fine clean dish, then have seven or eight yolks of eggs
strained with rose-water, put some sugar to them, then take the
cream from the fire, put in the eggs, and stir all together, then
pour it on the slices of fine manchet, and being cold scrape on
sugar, and so serve it.

_To make Cream otherways._

Take a quart of cream, and boil it with four or five large maces,
and a stick of whole cinamon; when it hath boiled a little while,
have seven or eight yolks of eggs dissolved with a little cream,
take the cream from the fire and put in the eggs, stir them well
into the boiled cream, and put it in a clean dish, take out the
spices, and when it is cold stick it with those maces and cinamon.
Thus you may do with the whites of the eggs with cream.

_To make cast Cream._

Take a quart of cream, a pint of new milk, and the whites of six
eggs, strain them together and boil it, in the boiling stir it
continnally till it be thick, then put to it some verjuyce, and put
it into a strainer, hang it on a nail or pin to drain the whey from
it, then strain it, put some sugar to it and rose-water; drain it in
a fair dish, and strow on some preserved pine-kernels, or candied
pistaches. In this fashion you may do it of the yolks of eggs.

_To make Clouted Cream._

Take three galons of new milk, and set it on the fire in a clean
scowred brass pan or kettle till it boils, then make a hole in the
middle of the milk, & take three pints of good cream and put into
the hole as it boileth, boil it together half an hour, then divide
it into four milk pans, and let it cool two days, if the weather be
not too hot, then take it up with a slice or scummer, put it in a
dish, and sprinkle i