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.
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