VI.--CAUDLES AND POSSETS.

_To make a Posset with Ale: King-William's Posset_:--Take a quart of
cream, and mix with it a pint of ale, then beat the yolks of ten eggs,
and the whites of four; when they are well beaten, put them to the
cream and ale, sweeten it to your taste, and slice some nutmeg in it;
set it over the fire, and keep it stirring all the while, and when
'tis thick, and before it boils, take it off, and pour it into the
bason you serve it in to the table.

_To make the Pope's Posset_:--Blanch and beat three-quarters of a
pound of almonds so fine, that they will spread between your fingers
like butter, put in water as you beat them to keep them from oiling;
then take a pint of sack or sherry, and sweeten it very well with
double-refin'd sugar, make it boiling hot, and at the same time put
half a pint of water to your almonds, and make them boil; then take
both off the fire, and mix them very well together with a spoon; serve
it in a china dish.

_To make Flummery Caudle_:--Take a pint of fine oatmeal, and put to it
two quarts of fair water: let it stand all night, in the morning stir
it, and strain it into a skillet, with three or four blades of mace,
and a nutmeg quartered; set it on the fire, and keep it stirring,
and let it boil a quarter of an hour; if it is too thick, put in
more water, and let it boil longer; then add a pint of Rhenish or
white-wine; three spoonfuls of orange-flower-water, the juice of two
lemons and one orange, a bit of butter, and as much fine sugar as will
sweeten it; let all these have a warm, and thicken it with the yolks
of two or three eggs. Drink it hot for a breakfast.