n with Rosewater,
strain them into some Cream, then take Artichoke bottoms boiled tender,
and some boiled Marrow, then boil a quart of Cream with some Rosewater
and Sugar to some thickness, then take it off, and lay your Artichokes
into a Dish, and lay the Marrow on them, then mix your Almond Cream, and
the other together, and poure it over them, and set it on Coals till you
serve it in.

77. _To make a Cake with Almonds._

Take one pound and half of fine Flower, of Sugar twelve Ounces beaten
very fine, mingle them well together, then take half a pound of Almonds
blanched, and beaten with Rosewater, mingle all these with as much Sack
as will work it into a Paste, put in some Spice, some Yest, and some
plumped Currans with some Butter, and a little salt, to make it into a
Cake and bake it.

78. _To make a Sillibub._

Take a Limon pared and sliced very thin, then cover the bottom of your
Sillibub Pot with it, then strew it thick with fine Sugar, then take
Sack or white Wine, and make a Curd with some Milk or Cream, and lay it
on the Limon with a Spoon, then whip some Cream and Whites of Eggs
together, sweetened a little, and cast the Froth thereof upon your
Sillibub, when you lay in your Curd, you must lay Sugar between every
Lay.

79. _To make fine Water-Gruel._

Take the best Oatmeal beaten, and steep it in water all night, the next
day strain it, and boil it with a Blade of Mace, and when it is enough,
put in some Raisins and Currans which have been infused in a Pot (in a
Pot of seething Water) and a little Wine, a little Salt, a little Sugar,
and so eat it.

80. _To make Limon Cream._

Take a quart of Cream, keep it stirring on the fire until it be blood
warm, then take the Meat of three Limons sweetened well with Sugar, and
a little Orange Flower water, sweeten them so well that they may not
turn the Cream, then stir them into the Cream, on the fire with some
yolks of Eggs, and serve it cold; Limon Posset thickned with yolks of
Eggs, makes a fine Cawdle for a sick body.

81. _To make rare Cakes with Almonds._

Take two Pounds and an half of blanched Almonds beaten fine with
Rosewater, mix them with a Pound and three quarters of fine Sugar and
some Musk, and Ambergreece, six Whites of Eggs beaten to a Froth, let
them stand a little, then set them on a Chafing-dish of Coals, and dry
them a little, stirring them all the while, then take half a Peck of
Flower, put into it a little salt, three Pint