The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...

To make Rice Milk or Cream to be eaten hot.

BOyl your Rice in water about half a quarter of an hour, put it out into a Cullender, and pick out the unhuskt Rice from it, then put on three pints of Milk or Cream, or both together, and set it on a heap of coals in a skillet, put to it large Mace, whole Cinamon, a Nutmeg in halves; then put almost a quarter of a pound of your aforesaid Rice, being thinned and beaten with Cream or Milk; let it boyl until the Rice be very tender, and it begins to thicken; then take the yolks of four eggs, and beat them with some Rose-water, and a ladleful of your Cream off the fire, so stir it all into your Cream over the fire, then take it off, and season it with Sugar and a little salt, dish it up, and take forth your whole spice, scrape Sugar round the brims of your dish. After the same manner may you make Barley Milk or Cream; only note, you must give Barley far more boyling then your Rice, both in the water and milk.