shall still go on in imparting what I yet have so fast as I can.

Now to begin with the Ordering those things named to you:

If it be but a private Dinner or Supper in a Noble House, where they
have none to honour above themselves, I presume it may be thus:

In Summer time, when the Meat is all taken away, you may present your
several sorts of Cream Cheeses; One Meal one Dish of Cream of one sort,
the next of another; one or two Scollop Dishes with several sorts of
Fruit, which if it be small fruit, as Rasps or Strawberries, they must
be first washed in Wine in a Dish or Bason, and taken up between two
Spoons, that you touch them not.

With them you may serve three or four small Dishes also with
Sweet-meats, such as are most in season, with Vine Leaves and Flowers
between the Dishes and the Plates, two wet Sweet-meats, and two dry, two
of one colour, and two of another, or all of several colours.

Also a Dish of Jellies of several colours in one Dish, if such be
required.

If any be left, you may melt them again, and put them into lesser
Glasses, and they will be for another time:

If any dry ones be left, they are soon put into the Boxes again.

If any persons come in the afternoon, if no greater, or so great as the
Person who entertains them, then you may present one or two Dishes of
Cream only, and a whipt Sillibub, or other, with about four Dishes of