Suet of a Hog, then
mix it with bread grated, and some Cream and Eggs, Nutmeg, Rosewater,
Sugar and a little Salt, with some Currans, mingle them well together,
and fill the Guts and boil them.

265. _To make Stone Cream._

Boil a quart of Cream with whole spice then pour it out into a Dish, but
let it be one quarter consumed in the boiling, then stir it till it be
almost cold, then put some Runnet into it as for a Cheese, and stir it
well together, and colour it with a little Saffron, serve it in with
Sack and Sugar.

266. _To make a Posset Pie with Apples._

Take the Pulp of rosted Apples and beat it well with Sugar and Rosewater
to make it very sweet, then mix it with sweet Cream, and the yolks of
raw Eggs, some Spice and Sack, then having your Paste ready in your
Bake-pan, put in this stuff and bake it a little, then stick it with
Candied Pills, and so serve it in cold.

267. _To dry Pippins about_ Christmas _or before._

When your Houshold Bread is drawn, then set in a Dish full of Pippins,
and about six hours after take them out and lay them in several Dishes
one by one, and flat them with your hands a little, so do twice a day,
and still set them into a warm Oven every time till they are dry enough;
then lay them into Boxes with Papers between every Lay.

268. _To make Snow Cream._

Take a Quart of Cream, and 4 Ounces of blanched Almonds, beaten and
strained, with half a Pint of White Wine, a piece of Orange Pill and a
Nutmeg sliced, and three Sprigs of Rosemary, mix these things together,
and let them stand three hours, then strain it, and put the thick part
into a deep Dish, and sweeten it with Sugar, then beat some Cream with
the Whites of Eggs till it be a thick Froth, and cast the Froth over it
to a good thickness.

269. _To boil Whitings or Flounders._

Boil some White Wine, Water, and Salt, with some sweet Herbs and whole
Spice; when it boils put in a little Vinegar, for that will make Fish
crisp, then let it boil apace and put in your Fish, and boil them till
they swim, then take them out and drain them, and make Sauce for them
with some of the Liquor and an Anchovie or two, some Butter and some
Capers, heat them over the Fire, and beat it up thick and pour it over
them; garnish your Dish with Capers and Parsley, Oranges and Limons and
let it be very hot when you serve it in.

270. _To make a Pie of a Gammon of Bacon._

Take a _Westphalia_ Gammon, and boil it tender with hay in