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35
To Boile Cream
Cut a manchet into thin slices, tost it, sprinkle it with sack and sugar, lay on the tost, prreserv'd cheries and damasons, or what you have, and for want of [illegible] lay raisons of the sun, then take cream, boile it with the yolk of eggs and a little nutt=megg, sweeten it, then [pour?] it hot on your toasts, set by to be cold. 
To Boile Cream. 
When your cream is boiled, sweeten it with good sugar make a little sippets of Naple Biscatos, wet them in Sack, and lay them in the bottom of your Bason, and [pour?] cream over it. 
Fresh Cheese. 
Set a pint of cream on the fire, beat 9 eggs, when the cream boiles put in the eggs, and stirr it about till it be turned, then take it of the fire, and put it into a cloth, and drain the whey, from it, then beat the crud in a stone morter, with a little rose water and sugar, put it into an Earther Cullandor, let it stand till you use it, eat ith with cream and sugar. 
Slip coat cheese. 
Take a gallon of milk, 2 quarts of cream, when its boil'd up, take it of and put to it a handfull of salt, stirr it into the milk and run it, and when its come dip a cheese cloth in water, wring it hard and lay it in a chees vate, and when its all in, lay a dry cheese cloth on top of it, and followor over that , and let it stand to settle a little, then with a dry cloth suck up the whey on the top, gently pressing it with your hands then lay on dry clothes the follower and 3 pound weight unless the day be cold, and the crud be tender, then you may lay on 6 pounds and let let it stand till 3 a clock, only change the cloths on the top for dry ones, turn it into another vate in a wett cloth and let it stand as the former till 9 a clock, then salt and turn it, and let it stand till next morning without any weight but the follower. Then salt and turn it and let it stand till next morning without any weight but the follower, then turn it with dry clothes on a cheese board and, and bind it about with a fillet, and when it won't wett the cloths lay it in nettles, and you may venture to eat'd. 
Ansoletts Chees. 
Take 3 quarts of cream, 2 of milk, set it together a little hotter than you do ordinary chees and when its come,

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35 To Boile Cream Cut a manchet into thin slices, tost it, sprinkle it with sack and sugar, lay on the tost, prreserv'd cheries and damasons, or what you have, and for want of [illegible] lay raisons of the sun, then take cream, boile it with the yolk of eggs and a little nutt=megg, sweeten it, then [pour?] it hot on your toasts, set by to be cold. To Boile Cream. When your cream is boiled, sweeten it with good sugar make a little sippets of Naple Biscatos, wet them in Sack, and lay them in the bottom of your Bason, and [pour?] cream over it. Fresh Cheese. Set a pint of cream on the fire, beat 9 eggs, when the cream boiles put in the eggs, and stirr it about till it be turned, then take it of the fire, and put it into a cloth, and drain the whey, from it, then beat the crud in a stone morter, with a little rose water and sugar, put it into an Earther Cullandor, let it stand till you use it, eat ith with cream and sugar. Slip coat cheese. Take a gallon of milk, 2 quarts of cream, when its boil'd up, take it of and put to it a handfull of salt, stirr it into the milk and run it, and when its come dip a cheese cloth in water, wring it hard and lay it in a chees vate, and when its all in, lay a dry cheese cloth on top of it, and followor over that , and let it stand to settle a little, then with a dry cloth suck up the whey on the top, gently pressing it with your hands then lay on dry clothes the follower and 3 pound weight unless the day be cold, and the crud be tender, then you may lay on 6 pounds and let let it stand till 3 a clock, only change the cloths on the top for dry ones, turn it into another vate in a wett cloth and let it stand as the former till 9 a clock, then salt and turn it, and let it stand till next morning without any weight but the follower. Then salt and turn it and let it stand till next morning without any weight but the follower, then turn it with dry clothes on a cheese board and, and bind it about with a fillet, and when it won't wett the cloths lay it in nettles, and you may venture to eat'd. Ansoletts Chees. Take 3 quarts of cream, 2 of milk, set it together a little hotter than you do ordinary chees and when its come,