The best way of ordering your bread in Potages, is thus. Take light spungy fine white French-bread, cut only the crusts into tosts. Tost them exceeding dry before the fire, so that they be yellow. Then put them hot into a hot dish, and pour upon them some very good strong broth, boiling hot. Cover this, and let them stew together gently, not boil; and feed it with fresh-broth, still as it needeth; This will make the bread swell much, and become like gelly. AN EXCELLENT POSSET Take half a pint of Sack, and as much Rhenish wine, sweeten them to your taste with Sugar. Beat ten yolks of Eggs, and eight of whites exceeding well, first taking out the Cocks-tread, and if you will the skins of the yolks; sweeten these also, and pour them to the wine, add a stick or two of Cinnamon bruised, set this upon a Chafing-dish to heat strongly, but not to boil; but it must begin to thicken. In the mean time boil for a quarter of an hour three pints of Cream seasoned duly with Sugar and some Cinnamon in it. Then take it off from boiling, but let it stand near the fire, that it may continue scalding-hot whiles the wine is heating. When both are as scalding-hot as they can be without boiling, pour the Cream into the wine from as high as you can. When all is in, set it upon the fire to stew for 1/8 of an hour. Then sprinkle all about the top of it the juyce of a 1/4 part of a Limon; and if you will, you may strew Powder of Cinnamon and Sugar, or Ambergreece upon it. PEASE OF THE SEEDY BUDS OF TULIPS In the Spring (about the beginning of May) the flowry-leaves of Tulips do fall away, and there remains within them the end of the stalk, which in time will turn to seed. Take that seedy end (then very tender) and pick from it the little excrescencies about it, and cut it into short pieces, and boil them and dress them as you would do Pease; and they will taste like Pease, and be very savoury. BOILED RICE DRY The manner of boiling Rice to eat with Butter, is this. In a Pipkin pour upon it as much water, as will swim a good fingers breadth over it. Boil it gently, till it be tender, and all the water drunk into the Rice; which may be in a quarter of an hour or less. Stir it often with a woodden spatule or spoon, that it burn not to the bottom: But break it not. When it is enough, pour it into a dish, and stew it with some Butter, and season it with sugar and Cinnamon. This Rice is to appear dry, excepting for the Butter, that is melted in it. MARROW SOPS WITH WINE