one way. After
two or three rounds, you will perceive a thick Cream rise at the top. Scum
it off with your spoon, and lay it in another dish. And always stir it the
same way, and more Cream will rise; which as it doth rise, you put it into
your dish, one lare upon an other. And thus almost all the Cream will turn
into this thick Cream, to within two or three spoonfuls. If you would have
it sweeter, you may strew some Sugar upon the top of it. You must be
careful not to have the heat too much; for then it will turn to oyl; as
also if the Cream have been carried. If you would have it warm, set the
dish you lay it in, upon a Chafing-dish of Coals.

ANOTHER CLOUTED CREAM

Milk your Cows in the evening about the ordinary hour, and fill with it a
little Kettle about three quarters full, so that there may be happily two
or three Gallons of Milk. Let this stand thus five or six hours. About
twelve a Clock at night kindle a good fire of Charcoal, and set a large
Trivet over it. When the fire is very clear and quick, and free from all
smoak, set your Kettle of Milk over it upon the Trivet, and have in a pot
by a quart of good Cream ready to put in at the due time; which must be,
when you see the Milk begin to boil simpringly. Then pour in the Cream in a
little stream and low, upon a place, where you see the milk simper: This
will presently deaden the boiling, and then you must pour in no more Cream
there, but in a fresh place, where it simpreth and bubbeleth a little.
Continue this pouring in, in new places where the milk boileth, till all
your Cream is in, watching it carefully to that end. Then let it continue
upon the fire to boil, till you see all the Milk rise up together to the
top, and not in little parcels here and there, so that it would run over,
if it should stay longer upon the fire. Then let two persons take it
steadily off, and set it by in a Cool-room to stand unmoved, uncovered; but
so as no Motes may fall in, for the rest of that night, and all the next
day and night, and more, if you would have it thicker. Then an hour or two
before Dinner cut the thick Cream at the top with a Knife into squares as
broad as your hand, which will be the thicker the longer it hath stood.
Then have a thin slice or skimmer of Latton, and with that raise up the
thick Cream, putting your slice under it so nicely, that you take up no
milk with it; and have a Ladle or Spoon in the other hand to help the cream
upon the slice, which the