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Almon Butter Made W i th Milke {67}
Take a quarter of a ^lb of The th e best Almonds blancht in cold water
& beaten very small in th e beating put in some new Milk --
& Rosewater to them Take then a quart of very thick & sweet Creame
& th e yolks of 12 Eggs beaten very well in a Little of th e Creame
then put th e rest of th e Creame to them, then put about a quarter of a pint
of new Milk to th e Almons, & strainethem Intoth e Creame till
there be no strength left In them, then straine th e Creamd Eggs
& altogether Into a skellet & set it over a Charcole fire, &
stir it till it become to a tender Curd, thenput it Into a straine^r
& hang it up till all th e whea be run out, then take 6 ounces
of th e best double refined suger sifted very fine, & a Little
Rosewater & so beat in Into butter w i th a spoone/

A Creame Cheese
Take 2 quarts of new Milk & one quart of Creame; put
them together w i th 2 spoonfull of Runnet, it must be just
so warm as it comes from th e Cow; you must boyle your Creame
before w i th some Mace; & take out th e mace, coole it & put it
Into your Milk and Creame before th e Runnet goes In; th e yolks
of 2 new Laid Eggs beaten very well & strained, & 2 spoonful
of fine suger; stir your Creame Milk Runnet Eggs & Suger very
well together w i th a seuming dish; W hen your Milk is come strain
it Into a wooden boul; then w i th your seuming dish take up your Curds
gently with out breaking & Lay them In th e strainer, & when you
have drained out all th e whea; then put them Into th e fatt & Lay on
a 2 ^lb weight; & shift it eve^ry 2 hours in a dry Cloath, afor
6 hours Lay 4 ^lb weight on It & as soone as th e whea is well
prest out, then rub as much salt as a walnut round about it
& let it so Lye for an hour, then wipe it cleane & wrap it twice
a day In fresh grasse, & it will be reddy to eat at 4 dayes end/