soaked a night; then made up as the other.

MY LORD OF CARLILE'S SACK-POSSET

Take a Pottle of Cream, and boil in it a little whole Cinnamon, and three
or four flakes of Mace. To this proportion of Cream put in eighteen yolks
of Eggs, and eight of the whites; a pint of Sack; beat your Eggs very well,
and then mingle them with your Sack. Put in three quarters of a pound of
Sugar into the Wine and Eggs with a Nutmeg grated, and a little beaten
Cinnamon; set the basin on the fire with the wine and Eggs, and let it be
hot. Then put in the Cream boyling from the fire, pour it on high, but stir
it not; cover it with a dish, and when it is settled, strew on the top a
little fine Sugar mingled with three grains of Ambergreece, and one grain
of Musk, and serve it up.

A SYLLABUB

My Lady Middlesex makes Syllabubs for little Glasses with spouts, thus.
Take 3 pints of sweet Cream, one of quick white wine (or Rhenish), and a
good wine glassful (better the 1/4 of a pint) of Sack: mingle with them
about three quarters of a pound of fine Sugar in Powder. Beat all these
together with a whisk, till all appeareth converted into froth. Then pour
it into your little Syllabub-glasses, and let them stand all night. The
next day the Curd will be thick and firm above, and the drink clear under
it. I conceive it may do well, to put into each glass (when you pour the
liquor into it) a sprig of Rosemary a little bruised, or a little
Limon-peel, or some such thing to quicken the taste; or use Amber-sugar, or
spirit of Cinnamon, or of Lignum-Cassiae; or Nutmegs, or Mace, or Cloves, a
very little.

A GOOD DISH OF CREAM

Boil a quart of good Cream with sticks of Cinnamon and quartered Nutmeg and
Sugar to your taste. When it is boiled enough to have acquired the taste of
the Spice, take the whites of six New laid eggs, and beat them very well
with a little Fresh-cream, then pour them to your boyling Cream, and let
them boil a walm or two. Then let it run through a boulter, and put a
little Orange flower-water to it, and sliced bread; and so serve it up
cold.

AN EXCELLENT SPANISH CREAM

Take two quarts (you must not exceed this proportion in one vessel) of
perfectly Sweet-cream, that hath not been jogged with carriage; and in a
Possnet set it upon a clear lighted Char-coal-fire, not too hot. When it
beginneth to boil, cast into it a piece of double refined hard Sugar about
as much as two Walnuts, and with a spoon stir the Cream all