ke a
quart of green codling stuff strained, put it into a silver dish,
and mingle it with cream.

_To make Quince-Cream._

Take and boil them in fair water, but first let the water boil, then
put them in and being tender boil'd take them up and peel them,
strain them and mingle it with fine sugar, then take some very good
and sweet cream, mix all together and make it of a fit thickness, or
boil the cream with a stick of cinamon, and let it stand till it be
cold before you put it to the quinces. Thus you may do wardens or
pears.

_To make Plum Cream._

Take any kind of Plums, Apricocks, or the like, and put them in a
dish with some sugar, white-wine, sack, claret, or rose-water, close
them up with a piece of paste between two dishes; being baked and
cold, put to them cream boil'd with eggs, or without, or raw, and
scrape on sugar, _&c._

_To make Gooseberry Cream._

Codle them green, and boil them up with sugar, being preserved put
them into the cream strain'd as whole, scrape sugar on them, and so
serve them cold in boil'd or raw cream. Thus you may do
strawberries, raspas, or red currans, put in raw cream whole, or
serve them with wine and sugar in a dish without cream.

_To make Snow Cream._

Take a quart of cream, six whites of eggs, a quartern of rose-water,
a quarter of a pound of double refined sugar, beat them together in
a deep bason or a boul dish, then have a fine silver dish with a
penny manchet, the bottom and upper crust being taken away, & made
fast with paste to the bottom of the dish, and a streight sprig of
rosemary set in the middle of it; then beat the cream and eggs
together, and as it froatheth take it off with a spoon and lay it on
the bread and rosemary till you have fill'd the dish. You may beat
amongst it some musk and ambergriese dissolv'd, and gild it if you
please.

_To make Snow Cream otherways._

Boil a quart of cream with a stick of cinamon, and thicken it with
rice flour, the yolks of two or three eggs, a little rose-water,
sugar, and salt, give it a walm, and put it in a dish, lay clouted
cream on it, and fill it up with whip cream or cream that cometh out
of the top of a churn when the butter is come, disht out of a squirt
or some other fine way, scrape on sugar, sprinkle it with rosewater,
and stick some pine-apple-seeds on it.

_Otherways._

Take three pints of cream, and the whites of seven eggs, strain them
together, with a little rosewater