t with rose-water, lay one clod upon another,
and scrape on sugar.

_To make clouted Cream otherways extraordinary._

Take four gallons of new milk from the cow, set it over the fire in
clean scowred pan or kettle to scald ready to boil, strain it
through a clean strainer and put it into several pans to cool, then
take the cream some six hours after, and put it in the dish you mean
to serve it in, season it with rose-water, sugar, and musk, put some
raw cream to it, and some snow cream on that.

_To make clouted Cream otherways._

Take a gallon of new milk from the cow, two quarts of cream and
twelve spoonfuls of rose-water, put these together in a large
milk-pan, and set it upon a fire of charcoal well kindled, (you must
be sure the fire be not too hot) and let it stand a day and a night,
then take it off and dish it with a slice or scummer, let no milk be
in it, and being disht and cut in fine little pieces, scrape sugar
on it.

_To make a very good Cream._

When you churn butter, take out half a pint of cream just as it
begins to turn to butter, (that is, when it is a little frothy) then
boil a quart of good thick and new cream, season it with sugar and a
little rose-water, when it is quite cold, mingle it very well with
that you take out of the churn, and so dish it.

_To make a Sack Cream._

Take a quart of cream, and set it on the fire, when it is boiled,
drop in six or eight drops of sack, and stir it well to keep it from
curdling, then season it with sugar and strong water.

_To make Cabbidge Cream._

Set six quarts of new milk on the fire, and when it boils empty it
into ten or twelve earthen pans or bowls as fast as you can without
frothing, set them where they may come, and when they are a little
cold, gather the cream that is on the top with your hand, rumpling
it together, and lay it on a plate, when you have laid three or four
layers on one another, wet a feather in rose-water and musk and
stroke over it, then searse a little grated nutmeg, and fine sugar,
(and if you please, beat some musk and ambergriese in it) and lay
three or four lays more on as before; thus do till you have off all
the cream in the bowls, then put all the milk to boil again, and
when it boils set it as you did before in bowls, and so use it in
like manner; it will yield four or five times seething, which you
must use as before, that it may lye round and high like a cabbige;
or let one of the first bo