Orange,
and gross Pepper, and a little Salt.

29. _To make Codling Cream._

Take fair Codling Apples, and when you have scalded them very well, peel
them, and put them into warm water over a few Embers covered close till
they are very green, then take a quart of Cream and boil it with a blade
of Mace, and then bruise six of your Codlings very well, and when your
Cream is almost cold, put in your Codlings, and stir them very well over
a slow fire for fear they turn, then put in the yolks of Eggs well
beaten, and what Sugar you think fit, and let it be upon the fire,
stirring it till you think it be enough, then serve it in cold.

30. _A very dainty Summer Dish._

Set a little morning Milk with Runnet, as for a Cheese, when it is come,
slice it out with a thin Slice, and lay it into the Dish you mean to
serve it in, and put to it a little raw Cream, what Wine you please, and
some Sugar, and so eat it.

31. _To Butter Lobsters, Crabs or Crafish._

Take out their Meat and Mince it small, and set it over a Chafing dish
of Coals with a little white Wine, a little Salt, and a blade of Mace,
and when it is very hot, put in some Butter and some Crums of white
bread, then warm the shells against the fire, and fill them again with
their Meat, and so serve them in.

You may do Shrimps or Prawns thus, only you must not put them into the
shells, again, but garnish your Dish with them.

32. _To make a very good Cheese._

Take a Pail full of Morning Milk and Stroakings, and set it together
with two spoonfuls of Runnet, and cover it; when it is come, put it
into the wheying-Cloth gently, and break it as little as you can; when
the Whey is run clean from it, put it into the Vat, and turn it in the
Evening, next morning take it out and salt it a little, and turn it
twice a day upon a clean Board, and when it is a week old, lay it into
some Nettles, and that will mellow it.

Before you set your Milk, you may if you please, colour it with the
juice of Marigolds, Spinage or Sage.

33. _To boil a Rump of Beef._

Take a Rump of Beef a little salted, and boil it in as much Water, as
will cover it, and boil a Net full of hard Lettice with it, and when it
is boiled, take your hard Lettice, some Wine, either White or Claret,
some Gravie, some Butter and some Nutmeg, and warm them together; then
Dish your Meat, and pour your Sauce over it, and garnish your Dish with
Parsley.

34. _To make fritters of Liver or of any ot