boiling pot of water, until the Posset be like a Custard, then take it
off, and when it is cool enough to eat, serve it in with beaten Spice
strewed over it very thick.


69. _To make Pennado._

Take Oatmeal clean picked and well beaten, steep it in water all night,
then strain it and boil it in a Pipkin with some Currans, and a Blade or
two of Mace, and a little Salt; when it is well boiled, take it off, and
put in the Yolks of two or three new laid Eggs beaten with Rosewater,
then set it on a soft fire, and stir it that it curd not, then sweeten
it with Sugar, and put in a little Nutmeg.


70. _To make Cakes without Fruit._

Take four pounds of fine Flower, rub into it one pound of Butter very
well, then take warmed Cream, and temper it with Ale yest, so mix them
together, and make them into a Paste, put in a little Rosewater, and
several Spices well beaten, let it lie by the fire till the Oven heat,
and when you make it up, knead into it half a pound of Caraway Comfits,
and three quarters of a pound of Bisket-Comfits, make it up as fast as
you can, not too thick, nor cut it too deep, put it into a hoop well
butter'd, and wash it over with the White of an Egg, Rosewater, and
Sugar, and strew it with some Comfits; do not bake it too much.


71. _A Sack Posset without Milk._