f Rags;
run it through a strainer, and set it on the fire again, and let it boil
until it be thick, and scum it clean, and when it is much wasted, put it
into a lesser Pan to boil, or else it will burn; when it is thick
enough, take it off, and when it is cold, put it into Gallipots, take as
much as a Walnut fasting; and as much when you go to bed.

54. _To make whipt Sillibub._

Take half a Pint of Rhenish Wine or white Wine, put it into a Pint of
Cream, with the Whites of three Eggs, season it with Sugar, and beat it
as you do Snow-Cream, with Birchen Rods, and take off the Froth as it
ariseth, and put it into your Pot, so do till it be beaten to a Froth,
let it stand two or three hours till it do settle, and then it will eat
finely.

55. _To make Raisin Wine or Stepony._

Take four Gallons of Spring-water, four pounds of Raisins of the Sun
stoned, the juice of four good Limons, and the Rind of two cut thin,
boil the Raisins, and Pill in the Water for half an hour or more, then
put in the juice of Limon, and a little Spice, Sugar and Rosewater, and
let it stand but a little more over the fire; then put it into an
earthen pot, and beat it together till it be cold, then bottle it up, it
will keep but a few days.

_Memorandum_, Two pounds of Sugar to one pound of Cowslips is enough for
Conserve.

56. _To boil Samphire._

Take Water and Salt so strong as will bear an Egg, boil it, and when it
boils, put in your Samphire unwashed, and let it scald a little, then
take it off, and cover it so close that no Air can get in, and set the
Pot upon a cold Wisp of Hay, and so let it stand all night, and it will
be very green, then put it up for your use.

57. _To make Cabbage Cream._

Take twenty five Quarts of new Milk, set it on the fire till it be ready
to boil, stir it all the while that it creams not, then pour it into
twenty several Platters so fast as you can, when it is cold, take off
the Cream with a Skimmer, and lay it on a Pie Plate in the fashion of a
Cabbage, crumpled one upon another, do thus three times, and between
every Layer you must mingle Rosewater and Sugar mingled thick, and laid
on with a Feather; some use to take a little Cream and boil it with
Ginger, then take it from the fire and season it with Rosewater and
Sugar, and the Juice of Jordan Almonds blanched and beaten, then stir it
till it be cold, that it cream not; then take Toasts of Manchet cut
thin, not too hard, nor brown, lay them