English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

Take a quart of good cream, and boil it with a blade or two of mace, put in about a quarter of a pound of fine powder sugar; take a pint of sack or better, set it over the fire to heat, but don't let it boil, then grate in a little nutmeg, and about a quarter of a pound of powder sugar; take nine eggs, (leave out six of the whites and strains) beat 'em very well, then put to them a little of your sack mix the sack and eggs very well together, then put to 'em the rest of your sack, stir it all the time you are pouring it in, set it over a slow fire to thicken, and stir it till it be as thick as custard; be sure you don't let it boil, if you do it will curdle, then pour it into your dish or bason; take your cream boiling hot, and pour to your sack by degrees, stirring it all the time you are pouring it in, then set it on a hot-hearth-stone; you must make it half an hour before you use it; before you set on the hearth cover it close with a pewter dish. _To make a_ FROTH _for them_. Take a pint of the thickest cream you can get, and beat the whites of two eggs very well together, take off the cream by spoonfuls, and lie it in a sieve to drain; when you dish up the posset lie over it the froth. 450. _To dry_ CHERRIES _another Way_. Take cherries when full ripe, stone them, and break 'em as little as you can in the stoning; to six pounds of cherries take three pounds of loaf sugar, beat it, lie one part of your sugar under your cherries, and the other at the top, let them stand all night, then put them into your pan, and boil them pretty quick whilst your cherries change and look clear, then let them stand in the syrrup all night, pour the syrrup from them, and put them into a