little Salt; you may boil it, or bake it, or put it into Skins; if it be
boiled or baked, put Sugar on it when you serve it in.


5. _To make Barley Cream._

Take two Ounces of French Barley, and boil it in several Waters, then
take a quart of Cream, and boil it with whole Spice, put in your Barley,
and boil them together very well,

Then put in the yolks of six Eggs well beaten, and as much Sugar as you
think fit; stir them well over the fire, then poure it out, and when it
is cold serve it in; thus you may make Rice Cream, onely do not boil
that, but a very little in Milk, before you put it into the Cream.


6. _To make Cheese-cakes._

Take four Gallons of new Milk, set it with a little Runnet, and when it
is come, break it gently, and whey it very well, then take some Manchet,
first scalded well in new Milk, let the Milk be thick with it, and while
it is hot, put in a quarter of a pound of fresh Butter, and stir it in,
when it is cold, mix that and your curd together very well, then put in
one Pound and half of plumped Currans, some beaten Spice, a very little
Salt, Rosewater, and the yolks of eight Eggs, half a Pint of Cream, and
a little Sugar, mix them well together, then make some Paste, with
Flower, Butter, the yolk of an Egg and fair water, and roul it out thin,
and so bake them in bake-pans, and do not let them stand too long in the
Oven.