Take your best cream and boyle it well and when it is ready take it off put in the yolkes of 2 eggs well beaten and let it have a boyle the Sugar must be boyled in the cream before the eggs be in yn have in readiness the juice of 2 lemons in a dish and when your cream is pretty cold Stir the juice of lemon and Sugar and keep it well Stiring till tis almost cold then put it into a dish for your use.
123. A Clouted Cream.
Take 2 gallons of new milk and put into 5 or 6 pans and let it stand all night and next day upon a charcole fire set the pans gentlely on the fire and as it creams take it off and lay it in your dish and as you lay it in Strew on a little fine Sugar and when you have taken all the cream put to it a little cold cream & so use it.
124. To pickle Mushroms.
Gather them early in a morning about the bigness of a walnut let them be fresh and red underneath and of one nights growth blanch them of the outside and pare them within with some part of the stalks if it be tender and then Strew them into a pan of fair water and a small quantity of salt shift them so 3 times and then take them out of the water and put them into a skillet wth as much fair water as will cover them a little Salt a faggot of herbs and an oynion and when they do begin to boyle besure to Scumme it very carefully and put 3 spoonfulls of white wine vinegar and when they are so done strain them let them stand till they be cold make them a pickle 2 parts white wine it Self and the other part elder vinegar and put them all into a glass or pot and put the pickle to them, with a little long pepper a few cloves one or two nutmegs quarter’d a little mace a little Salt, and besure to Stop them up very close that no air may enter.
125. To preserve White Quinces whole.
Take a handfull of the kernells that will jelly and put them in a little Spring water over night then take your quinces that are of a greenish colour and doth cut tender as any apple core it very well with a Scoop and pare it and put it into a Skillet that will hold but one at once take as much double refined Sugar as the weight of the quince and as much water as will cover the quince Set ye same water and Sugar over the fire keeping it boyling as fast as may be and when you see it to be clear and tender take it up and put it into your glass or pot crushing it flat down with the back of a Spoon then put into the Sirrop 6 spoonfulls of pippin liquor and 2 Spoonfulls of the jelly from the kernells then set it on the fire Stiring it still and when it boyles Scumme it clean and then put in your quinces again and let it boyle 6 walms keeping it still Shaking lest it burn so then take it up and put it into your glass again you must be sure to have Sirrop enough for ever and anone there will rise a coat upon it yt must be taken off and fresh Sirrop put in.
126. To preserve Goosberrys.
Take as much double refined sugar as ye goosberrys weigh unpicked and unstoned and to a pound of Sugar take half a pint of water and when your goosberrys are clean pickt and stoned set your Sugar and water over the fire and make your Sirrop and when it is clean scummed put in your goosberrys and let them boyle as fast as possibly you can till they clear and the sirrop thick enough which will be in less than a quarter of an hour.