after the Egs are in, then have ready blanched and beaten twenty Almonds
kept from oyling, with a little Rose-water, then take a boulter,
strainer, and rub your Almonds with a little of your Furmity through the
strainer, but set on the fire no more, and stir in a little Salt and a
little sliced Nutmeg, pickt out of the great peices of it, and put it in
a dish, and serve it.


_To make Patis, or Cabbage Cream._

Take thirty Ale pints of new milke, and set it on the fire in a Kettle
till it be scalding hot, stirring it oft to keep it from creaming, then
put in forth, into thirty Pans of Earth, as you put it forth, take off
the bubbles with a spoon, let it stand till it be cold, then take off
the Cream with two such slices as you beat Bisket bread with, but they
must be very thin and not too broad, then when the Milk is dropped off
the Cream, you must lay it upon a Pye-plate, you must scour the Kettle
very clean and heat the Milk again, and so four or five times. In the
lay of it, first lay a stalk in the midst of the Plate, let the rest of
the Cream be laid upon that sloping, between every laying you must
scrape Sugar and sprinkle Rose-water, and if you will, the powder of
Musk, and Amber-greece, in the heating of the Milk be carefull of smoak.


_To make Pap._

Take three quarts of new milk, set it on the fire in a dry silver Dish,
or Bason, when it begins to boyle skim it, then put thereto a handfull
of flour & yolks of three Eggs, which you must have well mingled
together with a Ladle-full of cold Milk, before you put it to the Milk