wls stand because the cream may be thick
and most crumpled, take that up last to lay on uppermost, and when
you serve it up searse or scrape sugar on it; this must be made over
night for dinner, or in the morning for supper.

_To make Stone Cream._

Take a quart of cream, two or three blades of large mace, two or
three little sticks of cinamon, and six spoonfulls of rosewater,
season it sweet with sugar, and boil it till it taste well of the
spice, then dish it, and stir it till it be as cold as milk from the
cow, then put in a little runnet and stir it together, let it stand
and cool, and serve it to the table.

_To make Whipt Cream._

Take a whisk or a rod and beat it up thick in a bowl or large bason,
till it be as thick as the cream that comes off the top of a churn,
then lay fine linning clouts on saucers being wet, lay on the cream,
and let it rest two or three hours, then turn them into a fine
silver dish, put raw cream to them, and scrape on sugar.

_To make Rice Cream._

Take a quart of cream, two handfuls of rice flour, and a quarter of
a pound of sugar, mingle the flour and sugar very well together, and
put it in the cream; then beat the yolk of an egg with a little
rose-water, put it to the cream and stir them all together, set it
over a quick fire, keeping it continually stirring till it be as
thick as pap.

_To make another rare Cream._

Take a pound of almond paste fine beaten with rose-water, mingle it
with a quart of cream, six eggs, a little sack, half a pound of
sugar, and some beaten nutmeg; strain them and put them in a clean
scowred skillet, and set it on a soft fire, stir it continually, and
being well incorporated, dish it, and serve it with juyce of orange,
sugar, and stick it full of canded pistaches.

_To make a white Leach of Cream._

Take a quart of cream, twelve spoonfuls of rose-water, two grains of
musk, two drops of oyl of mace, or two large maces, boil them with
half a pound of sugar, and half a pound of the whitest ising-glass;
being first steeped and washed clean, then run it through your
jelly-bag, into a dish; when it is cold slice it into chequer-work,
and serve it on a plate. This is the best way to make leach.

_To make other Leach with Almonds._

Take two ounces of ising-glass, lay it two hours in fair water; then
boil it in clear spring water, and being well digested set it to
cool; then have a pound of almonds beaten very fine with rose-