Take a quart of water, and six ounces of harts horn, and put it into a Bottle with Gum-dragon, and Gum-arabick, of each as much as a small Nut, put all this into the Bottle, which must be so big as will hold a pint more; for if it be full it will break; stop it very Close with a Cork, and tye a Cloth about it, put the Bottle into a pot of beef when it is boyling, and let it boyle three hours, then take as much Cream as there is Jelly, and halfe a pound of Almonds well beaten with Rose-water, so that you cannot discern what they be, mingle the Cream and the Almonds together, then strain it, and do so two or three times to get all you can out of the Almonds, then put jelly when it is cold into a silver Bason, and the Cream to it; sweeten it as you like, put in two or three grains of Musk and Amber-greece, set it over the fire, stirring it continually and skimming it, till it be seething hot, but let it not boyle, then put it into an old fashion drinking-Glasse, and let it stand till it is cold, and when you will use it, hold your Glass in a warm hand, and loosen it with a Knife, and whelm it into a Dish, and have in readinesse Pine Apple blown, and stick it all over, and serve it in with Cream or without as you please. _To make a Sack Cream._ Set a quart of Cream on the fire, when it is boyled, drop in a spoonfull of sack, and stir it well the while, that it curd not, so do till you have dropped in six spoonfuls, then season it with sugar, Nutmeg, and strong water. _To boyle Pigeons._ Stuffe the Pigeons with Parsley, and butter, and put them into an Earthen Pot, and put some sweet butter to them and let them boyle; take Parsley, Tyme, and Rosemary, chop them and put them to them; take some sweet butter, and put in withall some spinage, take a little gross Pepper and Salt, and season it withall, then take the yolk of an Egge and strain it with Verjuyce, and put to them, lay sippets in the Dish and serve it. _To make an Apple-Tansey._ Pare your Apples and cut them in thin round slices, then fry them in good sweet Butter, then take ten Eggs, sweet Cream, Nutmeg, Cinamon, Ginger, Sugar, with a little Rose-water, beat all these together, and poure it upon your Apples and fry it. _The French-Barly-Cream._ Take a quart of Cream, and boyle in a Porrenger of French-Barley, that hath been boyled in a nine waters, put in some large Mace and a little Cinamon, boyling it a quarter of an hour; then take two quarts of Almonds blanched, and beat it very small with Rose-water, or Orange-water, and some Sugar; and the Almonds being strained into the Liquor, put it over the fire, stirring it till it be ready to boyle; then take it off the fire, stirring it till it be halfe cold; then put to it two spoonfuls of Sack or White-Wine, and when it is cold, serve it in, remembring to put in some Salt. _To make a Chicken or Pigeon-Pye._