[ To make Cabbidge Cream.]
Set six quarts of new milk on the fire, and when it boils empty it into ten or twelve earthen pans or bowls as fast as you can without frothing, set them where they may come, and when they are a little cold, gather the cream that is on the top with your hand, rumpling it together, and lay it on a plate, when you have laid three or four layers on one another, wet a feather in rose-water and musk and stroke over it, then searse a little grated nutmeg, and fine sugar, (and if you please, beat some musk and ambergriese in it) and lay three or four lays more on as before; thus do till you have off all the cream in the bowls, then put all the milk to boil again, and when it boils set it as you did before in bowls, and so use it in like manner; it will yield four or five times seething, which you must use as before, that it may lye round and high like a cabbige; or let one of the first bowls stand because the cream may be thick and most crumpled, take that up last to lay on uppermost, and when you serve it up searse or scrape sugar on it; this must be made over night for dinner, or in the morning for supper.
[ To make Stone Cream.]
Take a quart of cream, two or three blades of large mace, two or three little sticks of cinamon, and six spoonfulls of rosewater, season it sweet with sugar, and boil it till it taste well of the spice, then dish it, and stir it till it be as cold as milk from the cow, then put in a little runnet and stir it together, let it stand and cool, and serve it to the table.
[ To make Whipt Cream.]
Take a whisk or a rod and beat it up thick in a bowl or large bason, till it be as thick as the cream that comes off
the top of a churn, then lay fine linning clouts on saucers being wet, lay on the cream, and let it rest two or three hours, then turn them into a fine silver dish, put raw cream to them, and scrape on sugar.
[ To make Rice Cream.]
Take a quart of cream, two handfuls of rice flour, and a quarter of a pound of sugar, mingle the flour and sugar very well together, and put it in the cream; then beat the yolk of an egg with a little rose-water, put it to the cream and stir them all together, set it over a quick fire, keeping it continually stirring till it be as thick as pap.