water,
strain them with a pint of new milk, and put in some mace and slic't
ginger, boil them till it taste well of the spices, then put into it
the digested ising-glass, some sugar, and a little rose-water, give
it a warm over the fire, and run it through a strainer into dishes,
and slice it into dishes.

_To make a Cream Tart in the Italian fashion to eat cold._

Take twenty yolks of eggs, and two quarts of cream, strain it with a
little salt, saffron, rose-water, juyce of orange, a little
white-wine, and a pound of fine sugar, then bake it in a deep dish
with some fine cinamon, and some canded pistaches stuck on it, and
when it is baked, white muskedines.

Thus you may do with the whites of the eggs, and put in no spices.

_To make Piramedis Cream._

Take a quart of water, and six ounces of harts-horn, put it into a
bottle with gum-dragon, and gum-araback, of each as much as a
walnut; put them all into the bottle, which must be so big as will
hold a pint more, for if it be full it will break, stop it very
close with a cork, and tye a cloth over it, put the bottle in the
beef-pot, or boil it in a pot with water, let it boil three hours,
then take as much cream as there is jelly, and half a pound of
almonds well beaten with rose-water, mingle the cream and the
almonds together, strain it, then put the jelly when it is cold into
a silver bason, and the cream to it, sweeten it as you please, and
put in two or three grains of musk and ambergriese, set it over the
fire, and stir it continually till be seathing hot, but let it not
boil; then put it in an old fashioned drinking glass, and let it
stand till it be cold, when you will use it, put the glass in some
warm water, and whelm it in a dish, then take pistaches boil'd in
white-wine and sugar, stick it all over, and serve it in with cream.

_French Barley Cream._

Take a porringer full of French perle barley, boil it in eight or
nine several waters very tender, then put it in a quart of cream,
with some large mace, and whole cinamon, boil it about a quarter of
an hour; then have two pound of almonds blanched and beaten fine
with rose-water, put to them some sugar, and strain the almonds with
some cold cream, then put all over the fire, and stir it till it be
half cold, then put to it two spoonfuls of sack or white-wine, and a
little salt, and serve it in a dish cold.

_To make Cheesecakes._

Let your paste be very good, either puff-paste or co