_To boyle Cream with Codlings._

Take a quart of Cream and boyle it with some Mace and Sugar, and take
two yolks of Eggs, and beat them well with a spoonfull of Rose-water and
a grain of Amber-greece, then put it into the Cream with a piece of
sweet Butter as big as a Wall-nut, and stir it together over the fire
untill it be ready to boyle, then set it some time to coole, stirring it
continually till it be cold; then take a quarter of a pound of Codlings
strained, and put them into a silver Dish over a few coales till they be
almost dry, and being cold, and the Cream also, poure the Cream upon
them, and let them stand on a soft fire covered an hour, then serve them
in.


_To make the Lady Albergaveres Cheese._

To one Cheese take a Gallon of new Milk, and a pint of good Cream, and
mix them well together, then take a Skillet of hot water as much as will
make it hotter then it comes from the Cow, then put in a spoonfull of
Rennet, and stir it well together and cover it, and when it is come,
take a wet Cloth and lay it on your Cheese-Mot, and take up the Curd and
not break it; and put it into your Mot; and when your Mot is full, lay
on the Suiker, and every two hours turn your Cheese in wet Cloathes
wrung dry; and lay on a little more wet, at night take as much salt as
you can between your finger and thumb, and salt your Cheese on both
sides; let them lye in Presses all night in a wet Cloth; the next day
lay them on a Table between a dry Cloth, the next day lay them in
Grasse, and every other day change your Grasse, they will be ready to
eat in nine dayes; if you will have them ready sooner, cover them with a
Blanket.