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60 Mrs Fountaines Cheese Cakes
For Past take a quart of fine flowor or more; lb of sweet Butter
rub it Into the flowor with a quarter of a lb of sugar beat fine and 2 spoonfull
of Rosewator make it up into past and lay it in past pans
for the Curds take the yolkes of 12 eggs beaten 1 pint of very
thick Creame, boyle the Creame putting in the eggs when the
Creame boyles up; then put it into a cloth over a Cullender
to whey; Sett some cow milk with [Rumet] for the other [...]
and when you would temper them both together; take 1 lb of Currance
3/4 of a lb of Butter half a lb of sugar a quarter of an ounce of nut=
= meg 4 spoonfull of Rosewater. Bake them in a quick oven ;

The Fresh Creame
Take a quart of Creame with whites of 6 eggs beat tehm up into
a froth, Sweeten the cream with sugar Musk & Amber Set it
boyle till it be pretty thick & stir it till it be cold

A Leoman Creame
Take the Juce of 6 Leamons with whites of 16 eggs y or 8 yolks
& fine sugar to sweeten them, So keep them stirring with a little
amber greece & a little butter till it be thick then put it in
a Creame dish, the eggs must be beat your fire not too
hott

The Clouted Creame
Set 3 gallons of cow milk on the fire till it boyles with make
a hole in the middle & put into the hole a pot full of Creme
Let it boyle together half an hour; then put It into 3 milk
pans So Let it stand 2 dayes/ If the weather be not too hot
then take of the Clouts with a scummer

The Spanish Creame
Put 2 quarts of creame into a bottle with a blade of mace &
when it boyles up have 2 gallons of milk from the cows & stir as
it boyles up put in a pottinger of Milk, till all be in; then let
it boyle up once; & take it of & straine it into 3 or 4 pans
So let it stand till the next day; You'll take the Creame of then put it into
a Silver Basson leaving a pisce whole to lay on the top when
you serve it up but before you put it into the basson ( you desire
to serve it up in) you must with the back of a spoon & beat it till it be
Like butter for fine nesse then season it with sugar & Rosewater, & put
into your dish & lay with whole piece of Creame over it & Serve
it up