_To make Pistachia Cream_:--Peel your pistachias, and beat them very fine, and boil them in cream; if 'tis not green enough, add a little juice of spinage; thicken it with eggs, and sweeten to your taste; pour it in basons, and set it by till 'tis cold. _To make white Jelly of Quinces_:--Pare your quinces, and cut them in halves; then core them and parboil your quinces; when they are soft, take them up, and crush them through a strainer, but not too hard, only the clear juice. Take the weight of the juice in fine sugar; boil the sugar candy-height, and put in your juice, and let it scald awhile, but not boil; and if any froth arise, scum it off, and when you take it up, have ready a white preserved quince cut in small slices, and lay them in the bottom of your glasses, and pour your jelly to them, it will candy on the top and keep moist on the bottom a long time. _To make Hart's-Horn Jelly_:--Take a large gallipot, and fill it full of hart's-horn, and then fill it full with spring-water, and tie a double paper over the gallipot, and set it in the baker's oven with household bread; in the morning take it out, and run it through a jelly-bag, and season it with juice of lemons, and double-refin'd sugar, and the whites of eight eggs well beaten; let it have a boil, and run it thro' the jelly-bag again into your jelly-glasses; put a bit of lemon-peel in the bag. IV.--CHEESES. _The Queen's Cheese_:--Take six quarts of the best stroakings, and let them stand till they are cold; then set two quarts of cream on the fire till 'tis ready to boil; then take it off, and boil a quart of fair water, and take the yolks of two eggs, and one spoonful of sugar, and two spoonfuls of runnet; mingle all these together, and stir it till 'tis blood warm: when the cheese is come, use it as other cheese; set it at night, and the third day lay the leaves of nettles under and over it: it must be turned and wiped, and the nettles shifted every day, and in three weeks it will be fit to eat. This cheese is made between Michaelmas and Alhallontide. _To make a Slip-coat Cheese_:--Take new milk and runnet, quite cold, and when 'tis come, break it as little as you can in putting it into the cheese-fat, and let it stand and whey itself for some time; then cover it, and set about two pound weight on it, and when it will hold together, turn it out of that cheese-fat, and keep it turning upon clean cheese-fats for two or three days, till it has done wetting, and then lay it on sharp-pointed dock-leaves till 'tis ripe: shift the leaves often.