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THE FLOWING BOWL
your cream and ale.
Sweeten to your taste and
slice some nutmeg in it; set it over the fire, and
keep it stirring all the while, and when 'tis thick,
and before it boils, take it off, and pour it into the
bason you serve it in to the table.
Here is another, even more seductive.
To make the Papers Posset.
Blanch and beat three-quarters of a pound of
almonds so fine that they will spread between your
fingers like butter, put in water as you beat them
to keep them from oiling. Then take a pint of
sack or sherry, and sweeten it very well in double-
refin'd sugar, make it boiling hot, and at the same
time put half a pint of water to your almonds, and
make them boil •,
then take both off the fire, and
mix them very well together with a spoon. Serve
it in a china dish.
Frontiniac Wine
was simplicity itself.
Take six gallons of water and twelve pounds ot
white sugar, and six pounds of raisins of the sun cut
small; boil them together one hour ; then take of
the flowers of elder, when they are falling and will
shake off, the quantity of half a peck ; put them in
the liquor when 'tis almost cold, and next day put in
six spoonfuls of syrup of lemons, and four spoonfuls of
ale yeast; and two days after put it into a vessel
that is fit for it, and when it has stood two months
bottle it off.
In the olden times, just before Oliver Crom
well was a going concern, there were two sorts
of what was then called