Mace, let it boil a while, then take it off, and let it cool, and when
it is lukewarm put it into such little Dishes or Bowls as you mean to
serve it in; then put in a little Runnet, and stir it together; when
you serve it in, strew on some French Comfits.


59. _To make thick Cream._

Take sweet Cream, a little Flower finely searced, large Mace, a stick of
Cinamon, Sugar and Rosewater, let all these boil together till it be
thick, then put into it thick Cream, the yolks of Eggs beaten, then let
it seeth but a little while for fear of turning, then pour it out, and
when it is cold serve it in.


60. _To pickle Purslan to keep all the Year._

Take the Leaves from the stalks, then take the Pot you mean to keep them
in, and strew Salt over the bottom, then lay in a good row of the
Leaves, and strew on more Salt, then lay in a row of the stalks, and put
in more Salt, then a row of the Leaves, so keep it close covered.


61. _To Stretch Sheeps Guts._

After they are clean scowred, lay them in water nine days, shifting them
once a day, and they will be very easie to fill, and when they are
filled, they will come to their wonted bigness.