then lay on the
rest of the sippets and apples as you did before, then pour on the
rest of the cream and bake it in the oven as a custard, and serve it
with scraping sugar.

Bake these in paste, in dish or pan, or make the paste as you will
do for a custard, make it three inches high in the foregoing forms.

_Otherways to make a White Pot._

Take a quart of sweet cream and boil it, then put to it two ounces
of picked rice, some beaten mace, ginger, cinamon, and sugar, let
these steep in it till it be cold, and strain into it eight yolks of
eggs and but two whites, then put in two ounces of clean washed and
picked currans, and some salt, stir all well together, and bake it
in paste, earthen pan, dish, or deep bason; being baked, trim it
with some sugar, and comfits of orange, cinamon, or white biskets.

_To make a Wassel._

Take muskedine or ale, and set it on the fire to warm, then boil a
quart of cream and two or three whole cloves, then have the yolks of
three or four eggs dissolved with a little cream; the cream being
well boiled with the spices, put in the eggs and stir them well
together, then have sops or sippets of fine manchet or french bread,
put them in a bason, and pour in the warm wine, with some sugar and
thick cream on that; stick it with blanched almonds and cast on
cinamon, ginger, and sugar, or wafers, sugar plate, or comfits.

_To make a Norfolk Fool._

Take a quart of good thick sweet cream, and set it a boiling in a
clean scoured skillet, with some large mace and whole cinamon; then
having boil'd a warm or two take the yolks of five or six eggs
dissolved and put to it, being taken from the fire, then take out
the cinamon and mace; the cream being pretty thick, slice a fine
manchet into thin slices, as much as will cover the bottom of the
dish, pour on the cream on them, and more bread, some two or three
times till the dish be full, then trim the dish side with fine
carved sippets, and stick it with slic't dates, scrape on sugar, and
cast on red and white biskets.

_To make Pap._

Take milk and flour, strain them, and set it over the fire till it
boil, being boil'd, take it off and let it cool; then take the yolks
of eggs, strain them, and put it in the milk with some salt, set it
again on the embers, and stir it till it be thick, and stew
leisurely, then put it in a clean scowred dish, and serve it for
pottage, or in paste, add to it sugar and rose-water.

_To make