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A Pretty Dish of Creame
Take a quart of good Creame then boyle it with Mace. then take 1/2 lbs
of Rise beat it sift it fine as flower & boyle it with the Creame to the
stifnesse of a Golley & sweeten it with suger & turn it out in a shallo
Baison & when it is cold slice it on a silver plate, ore you may
eat it as you do flommery with creame; when you do boyle it forgott
not to make it last of Rosewater, this is a creame you cannot
tell well what it is made of only they then make it.

A Leamon Sittibub
Take a pint of white wine & squeese a Leamon into it
and put a good quantitie of suger in, take a quart of good
Creame & sweeten it with suger & let of our Cream be milk or
Into the wine with a wooden cow, & let it stam a while.

The Cabbage Creame
Take the milk from the cow but not the droppings when
it is warm & put it into a brasse pan cleane seasoned, & set it
on the fire; keep on it with stirring then it may not seam till it be
reddy to boyle; then take it off the fire & put it abroad in four all
Milk panns that are shallow, & when it is cold have reddy a
dish & plate to lay it on, the plate should have holes in it for the
Milk to run out, then put your hand under the Creame or rather
the seum of the milk and gather it on your fingors & lay
it on your plate, & when you have layd one flooring on; then
with a elkane brush, sprinkle some rosewater or orrange
over; serving every layer so then is every leayre of your cabbage
and when you have taken all the seum of you milk heat all
the Milk together againe, & when it is on the same heat then it was
before then take it of the fire & put it into the panns abroad
againe, & when t is cold take it up in the same Manner
as you did before forgetting nothing, & still heat your milk
till your cabbage is as high as you would have it, 6 gallons
of milk will make a good cabbage.