that (between Cream and Milk) that is immediately under the Clouts. To take the Clouts the more conveniently, you hold a back of a Ladle or skimming-dish against the further side of the Clout, that it may not slide away when the Latton slice shuffeth it on the other side to get under it, and so the Clout will mingle together or dubble up, which makes it the thicker, and the more graceful. When you have laid a good Laire of Clouts in the dish, put upon it a little more fresh raw or boiled cream, and then fill it up with the rest of the Clouts. And when it is ready to serve in, you may strew a little Sugar upon it, if you will you may sprinkle in a little Sugar between every flake or clout of Cream. If you keep the dish thus laid a day longer before you eat it, the Cream will grow the thicker and firmer. But if you keep it, I think it is best to be without sugar or raw Cream in it, and put them in, when you are to serve it up. There will be a thin Cream swimming upon the milk of the Kettle after the Clouts are taken away, which is very sweet and pleasant to drink. If you should let your clouts lie longer upon the milk, then I have said, before you skim it off, the Milk underneath would grow soure, and spoil the cream above. If you put these clouts into a Churn with other cream, it will make very good butter, so as no sugar have been put with it. MY LORD OF S. ALBAN'S CRESME FOUETTEE Put as much as you please to make, of sweet thick cream into a dish, and whip it with a bundle of white hard rushes, (of such as they make whisks to brush cloaks) tyed together, till it come to be very thick, and near a buttery substance. If you whip it too long, it will become butter. About a good hour will serve in winter. In summer it will require an hour and a half. Do not put in the dish, you will serve it up in, till it be almost time to set it upon the table. Then strew some poudered fine sugar in the bottom of the dish it is to go in, and with a broad spatule lay your cream upon it: when half is laid in, strew some more fine sugar upon it, and then lay in the rest of the Cream (leaving behinde some whey that will be in the bottom) and strew more sugar upon that. You should have the sugar-box by you, to strew on sugar from time to time, as you eat off the superficies, that is strewed over with sugar. If you would have your whipped cream light and frothy, that hath but little substance in the eating, make it of onely plain milk; and if you would have it of a consistence between both, mingle cream and milk. TO MAKE THE CREAM CURDS Strain your Whey, and set it on the fire; make a clear and gentle fire under your kettle; as they rise, put in Whey, so continuing till they are ready to skim. Then take your skimmer, and put them on the bottom of a hair sieve, so let them drain till they are cold; then take them off, and put them into a basin, and beat them with two or three spoonfuls of Cream and Sugar. TO MAKE CLOUTED CREAM