Boil a Quart of Cream as for the other, then take the Yolks of fourteen
Eggs and four Whites, beat them and strain them, take the Cream from the
fire, and stir in your Eggs, then have your Sack warmed in a Bason, and
when the Cream and Eggs are well mixed, put it to the Sack, and sweeten
it to your taste with fine Sugar, and let it stand over a Skillet of
seething water for a while.


169. _To preserve Pippins in thin slices in Jelly._

Take of the fairest Pippins, pare them, and slice them into cold water,
to every pound of Pippins take a pound of Sugar, and a Pint of Water,
boil it and scum it, then shake your Pippins clean from the water, and
put them into the Syrup, boil them very clear and apace, then put in
some thin Chips, or Orange or Citron preserved, and to one Pound of
Pippin, put the Juice of two Oranges and one Limon, then boil them a
little longer till you see they will jelly, and then put them into
Glasses, but take heed you lay them in carefully, and lay the Chips here
and there between, and warm the Jelly and put softly over them.


170. _To preserve Currans in Jelly._

Take the fairest and pick them from the Stalks, and stone them, and take
their weight in sugar, wet it with water, boil it and scum it, then put
in your Currans, and boil them up quick, shake them often and scum them,
and when they will jelly, they are enough; then put them into Glasses;
thus you may do white and red both, and they will be in a stiff Jelly,
and cut very well, do not cover them before they be cold.