56. _To boil Samphire._

Take Water and Salt so strong as will bear an Egg, boil it, and when it
boils, put in your Samphire unwashed, and let it scald a little, then
take it off, and cover it so close that no Air can get in, and set the
Pot upon a cold Wisp of Hay, and so let it stand all night, and it will
be very green, then put it up for your use.


57. _To make Cabbage Cream._

Take twenty five Quarts of new Milk, set it on the fire till it be ready
to boil, stir it all the while that it creams not, then pour it into
twenty several Platters so fast as you can, when it is cold, take off
the Cream with a Skimmer, and lay it on a Pie Plate in the fashion of a
Cabbage, crumpled one upon another, do thus three times, and between
every Layer you must mingle Rosewater and Sugar mingled thick, and laid
on with a Feather; some use to take a little Cream and boil it with
Ginger, then take it from the fire and season it with Rosewater and
Sugar, and the Juice of Jordan Almonds blanched and beaten, then stir it
till it be cold, that it cream not; then take Toasts of Manchet cut
thin, not too hard, nor brown, lay them in the bottom of the Dish, and
pour the Cream upon them, and lay the Cabbage over.


58. _To make a Trifle._

Take sweet Cream, season it with Rosewater and Sugar, and a little whole