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