To make Clouted Cream.

Take foure quarts of Milke, one of Cream, six spoonfuls of Rose-water, put these together in a great Earthen Milke-Pan, & set it upon a fire of Charcoale well kindled, you must be sure the fire be not too hot; then let it stand a day and a night; and when you go to take it off, loose the edge of your Cream around about with a Knife, then take your board, and lay the edges that is left beside the board, cut into many pieces, and put them into the Dish first, and scrape some fine Sugar upon them, then take your board and take off your Cream as clean from the Milk as you can, and lay it upon your Dish, and if your Dish be little, there will be some left, the which you may put into what fashion you please, and scrape good store of Sugar upon it.

A good Cream

When you Churn Butter, take out six spoonfuls of Cream, just as it is to turne to Butter, that is, when it is a little frothy; then boyle good Cream as must as will make a Dish, and season it with Sugar, and a little Rose-water; when it is quite cold enough, mingle it very well with that you take out of the Churn, and so Dish it.

To make Piramidis Cream.

Take a quart of water, and six ounces of harts horn, and put it into a Bottle with Gum-dragon, and Gum-arabick, of each as much as a small Nut, put all this 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 about it, put the Bottle into a pot of beef when it is boyling, and let it boyle three hours, then take as much Cream as there is Jelly, and halfe a pound of Almonds well beaten with Rose-water, so that you cannot discern what they be, mingle the Cream and the Almonds together, then strain it, and do so two or three times to get all you can out of the Almonds, then put jelly when it is cold into a silver Bason, and the Cream to it; sweeten it as you like, put in two or three grains of Musk and Amber-greece, set it over the fire, stirring it continually and skimming it, till it be seething hot, but let it not boyle, then put it into an old fashion drinking-Glasse, and let it stand till it is cold, and when you will use it, hold your Glass in a warm hand, and loosen it with a Knife, and whelm it into a Dish, and have in readinesse Pine Apple blown, and stick it all over, and serve it in with Cream or without as you please.

To make a Sack Cream.

Set a quart of Cream on the fire, when it is boyled, drop in a spoonfull of sack, and stir it well the while, that it curd not, so do till you have dropped in six spoonfuls, then season it with sugar, Nutmeg, and strong water.

To boyle Pigeons.

Stuffe the Pigeons with Parsley, and butter, and put them into an Earthen Pot, and put some sweet butter to them and let them boyle; take Parsley, Tyme, and Rosemary, chop them and put them to them; take some sweet butter, and put in withall some spinage, take a little gross Pepper and Salt, and season it withall, then take the yolk of an Egge and strain it with Verjuyce, and put to them, lay sippets in the Dish and serve it.