Take fresh milk and scauld it and while very hot put it in severall pans and let it stand till there be a yellow scumme upon it then cut the scumme in ye middle then take it off the milk and lay it on a sawcer which put in your dish you will serve it in with the bottom of the sawcer upward when the sawcer is all cover’d with the cream search some fine sugar through a tiffanie upon it and sprinkle some rose or orange flower water upon it then take the same milk and do as you did before so make your cabbidge as big as you will. 336. _My Lord Howards Re^{ct} for Sherbett._ Take 12 lemons and 12 oranges pare them as you pare an apple neither to thick nor to thin then pinch out the juice out of your peels into sugar next strain out the juice of your oranges and lemons into a pound of powder Sugar then mingle all your juices together and let them stand all night then the next day add another pound of sugar and let it stand till it dissolves then bottle it up for your use keeping it coole and perfumeing it to your likeing. 337. _To keep Damsons all the Year._ Take 3 pounds of the fairest Damsons off the tree and wipe them and pick them with a few holes and lay them one by one in earthen dishes and after y^e bread is drawn set them in the oven but not to hot let them stand a day to coole after they are drawn then take a pound of sugar to 3 pounds of Damsons and lay a thin paste in the bottom of a Skillet and lay your damsons close one by one the rest strew between and over your damsons to cover them so put them hot into your pot and the liquor hot also to them so let them stand till through cold then clarifie butter and put on them not to hot and so let it coole then cover it close and keep it for your use all the year & when you take of them to use and breake your butter you must keep the same butter to cover the remainder till all the damsons be spent. Probatum. 338. _Oyster Porrage._ Take a barrell of oysters and in opening them save all the liquor with them put a quart of white wine and a little mace a whole onion and 5 anchovise set them over a gentle fire and let them stew till you conceive them ready then take the yolkes of 16 eggs well beaten together and so put them into your oysters stiring it constantly to keep your eggs from curdling and when you find them enough stew’d take it off the fire puting into it half a pound of sweet butter and rub the bottom of your dish with garlicke or shellot and serve them up with sipputs round the sides of your dish. 339. _To make Pancakes._ Take 8 eggs whites and all beat them very well and put to them a quart of cream and as much flour as is needfull then take a pound of fresh butter and melt it and throw into your batter and a nutmeg grat’d and so fry them without any other butter in the pan your batter must be made an hour or 2 before you frye it up eat them with juice of orange and Sugar. 340. _The Lady Seymours way to Coller Beefe._