_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