being boil'd, take it off and let it cool,
then put it to your drink, but not too hot, for it will make the
curd tuff.

_Possets of Herbs otherways._

Take a fair scowred skillet, put in some milk into it, and some
rosemary, the rosemary being well boil'd in it, take it out and have
some ale or beer in a pot, put to it the milk and sugar, (or none.)

Thus of tyme, carduus, cammomile, mint, or marigold flowers.

_To make French Puffs._

Take spinage, tyme, parsley, endive, savory and marjoram, chop or
mince them small; then have twenty eggs beaten with the herbs, that
the eggs may be green, some nutmeg, ginger, cinamon, and salt; then
cut a lemon in slices, and dip it in batter, fry it, and put a
spoonful on every slice of lemon, fry it finely in clarified butter,
and being fryed, strow on sack, or claret, and sugar.

_Soops or butter'd Meats of Spinage._

Take fine young spinage, pick and wash it clean; then have a skillet
or pan of fair liquor on the fire, and when it boils, put in the
spinage, give it a warm or two, and take it out into a cullender,
let it drain, then mince it small, and put it in a pipkin with some
slic't dates, butter, white-wine, beaten cinamon, salt, sugar, and
some boil'd currans; stew them well together, and dish them on
sippets finely carved, and about it hard eggs in halves or quarters,
not too hard boil'd, and scrape on sugar.

_Soops of Carrots._

Being boil'd, cleanse, stamp, and season them in all points as
before; thus also potatoes, skirrets, parsnips, turnips, Virginia
artichocks, onions, or beets, or fry any of the foresaid roots being
boil'd and cleansed, or peeled, and floured, and serve them with
beaten butter and sugar.

_Soops of Artichocks, Potatoes, Skirrets, or Parsnips._

Being boil'd and cleansed, put to them yolks of hard eggs, dates,
mace, cinamon, butter, sugar, white-wine, salt, slic't lemon, grapes
gooseberries, or barberries; stew them together whole, and being
finely stewed, serve them on carved sippets in a clean scowred dish,
and run it over with beaten butter and scraped sugar.

_To butter Onions._

Being peeled, put them into boiling liquor, and when they are
boil'd, drain them in a cullender, and butter them whole with some
boil'd currans, butter, sugar, and beaten cinamon, serve them on
fine sippets, scrape on sugar, and run them over with beaten butter.

_Otherways._

Take apples and onions, mince the onions and sl