AN EXCELLENT SPANISH CREAM

Take two quarts (you must not exceed this proportion in one vessel) of perfectly Sweet-cream, that hath not been jogged with carriage; and in a Possnet set it upon a clear lighted Char-coal-fire, not too hot.  When it beginneth to boil, cast into it a piece of double refined hard Sugar about as much as two Walnuts, and with a spoon stir the Cream all one way.  After two or three rounds, you will perceive a thick Cream rise at the top.  Scum it off with your spoon, and lay it in another dish.  And always stir it the same way, and more Cream will rise; which as it doth rise, you put it into your dish, one lare upon an other.  And thus almost all the Cream will turn into this thick Cream, to within two or three spoonfuls.  If you would have it sweeter, you may strew some Sugar upon the top of it.  You must be careful not to have the heat too much; for then it will turn to oyl; as also if the Cream have been carried.  If you would have it warm, set the dish you lay it in, upon a Chafing-dish of Coals.

ANOTHER CLOUTED CREAM

Milk your Cows in the evening about the ordinary hour, and fill with it a little Kettle about three quarters full, so that there may be happily two or three Gallons of Milk.  Let this stand thus five or six hours.  About twelve a Clock at night kindle a good fire of Charcoal, and set a large Trivet over it.  When the fire is very clear and quick, and free from all smoak, set your Kettle of Milk over it upon the Trivet, and have in a pot by a quart of good Cream ready to put in at the due time; which must be, when you see the Milk begin to boil simpringly.  Then pour in the Cream in a little stream and low, upon a place, where you see the milk simper:  This will presently deaden the boiling, and then you must pour in no more Cream there, but in a fresh place, where it simpreth and bubbeleth a little.  Continue this pouring in, in new places where the milk boileth, till all your Cream is in, watching it carefully to that end.  Then let it continue upon the fire to boil, till you see all the Milk rise up together to the top, and not in little parcels here and there, so that it would run over, if it should stay longer upon the fire.  Then let two persons take it steadily off, and set it by in a Cool-room to stand unmoved, uncovered; but so as no Motes may fall in, for the rest of that night, and all the next day and night, and more, if you would have it thicker.  Then an hour or two before Dinner cut the thick Cream at the top with a Knife into squares as broad as your hand, which will be the thicker the longer it hath stood.  Then have a thin slice or skimmer of Latton, and with that raise up the thick Cream, putting your slice under it so nicely, that you take up no milk with it; and have a Ladle or Spoon in the other hand to help the cream upon the slice, which thereby will become mingled:  and lay these