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A Thick Creame Cheese
to every 5 quarts of stroakings put a quart of Creame
about 18 quart will fill your fatt you must heat th e creame
before you put it to your stroakings scalding hott; put A
quantity of Runet according as it is In strength & when it
is com you must Lay a Cheese Cloth In your fatt, w i th a Scuming
dish take it up & slip it Into your fatt, not breaking th e Curd nor
touching it with your hands at all, as the whea Shrinks from it so and
still keeping your fat full and all the Curds put up; you must
put a Little salt at twice In it as you fill as more as you can
gesse when 1/3 part put In; It will be at Least an hour in making
when all is in put a Little Salt on it and turn the Cheese Cloth
over it & Lay a very Little weight on it not above 3 or 4 ^lb
& about a hour after turn it into a fresh cloth, & do so
every day 2 hours before you go to Bed, & Lay no more weight
on it till that [aforth] then take it out of the fatt rub it round with
a Little Salt, then take a Cloath & double it & pin it round the
Sides in the Cloath, & change it every night & morning untill
it have Soft Sinking, or else it will fall flatt; after this dry
it as you doe with Winter Cheeses/

An Almon Custard
take 2 lb of Amond blancht & beat very fine put to them
the yolkes of 10 Eggs & grind them together & Straine them with
a quart of Creame Raw; then take half of ate of dates and
cut them in small pieces & put them to your Raw Creame, & Season
it with Cynomon ginger & Little Rosewater & sugar, & bake
it in Coffins of past; when they are baked enough
Jel it; if you please you may gild some Almonds and shiek
them on the Custard when you Serve them up

A Thick Creame Cheese
to every 5 quarts of stroakings put a quart of Creame
about 18 quart will fill your fatt you must heat th e creame
before you put it to your stroakings scalding hott; put A
quantity of Runet according as it is In strength & when it
is com you must Lay a Cheese Cloth In your fatt, w i th a Scuming
dish take it up & slip it Into your fatt, not breaking th e Curd nor
touching it with your hands at all, as the whea Shrinks from it so and
still keeping your fat full and all the Curds put up; you must
put a Little salt at twice In it as you fill as more as you can
gesse when 1/3 part put In; It will be at Least an hour in making
when all is in put a Little Salt on it and turn the Cheese Cloth
over it & Lay a very Little weight on it not above 3 or 4 ^lb
& about a hour after turn it into a fresh cloth, & do so
every day 2 hours before you go to Bed, & Lay no more weight
on it till that [aforth] then take it out of the fatt rub it round with
a Little Salt, then take a Cloath & double it & pin it round the
Sides in the Cloath, & change it every night & morning untill
it have Soft Sinking, or else it will fall flatt; after this dry
it as you doe with Winter Cheeses/

An Almon Custard
take 2 lb of Amond blancht & beat very fine put to them
the yolkes of 10 Eggs & grind them together & Straine them with
a quart of Creame Raw; then take half of ate of dates and
cut them in small pieces & put them to your Raw Creame, & Season
it with Cynomon ginger & Little Rosewater & sugar, & bake
it in Coffins of past; when they are baked enough
Jel it; if you please you may gild some Almonds and shiek
them on the Custard when you Serve them up