Also a Dish of Jellies of several colours in one Dish, if such be
required.
If any be left, you may melt them again, and put them into lesser
Glasses, and they will be for another time:
If any dry ones be left, they are soon put into the Boxes again.
If any persons come in the afternoon, if no greater, or so great as the
Person who entertains them, then you may present one or two Dishes of
Cream only, and a whipt Sillibub, or other, with about four Dishes of
Sweet-meats served in, in like manner as at Dinner, with Dishes of
Fruit, and some kind of Wine of your own making; at Evenings, especially
on Fasting Days at Night, it is fit to present some pretty kind of
Creams, contrary from those at Dinner, or instead of them some Possets,
or other fine Spoon Meats, which may be pleasant to the taste, with
some wet and dry Sweet-meats, and some of your fine Drinks, what may be
most pleasing.
At a Feast, you may present these things following.
So soon as the Meat is quite taken away, have in readiness your Cream
Cheeses of several sorts and of several of Colours upon a Salver, then
some fresh Cheese with Wine and Sugar, another Dish of Clouted Cream,
and a Noch with Cabbage Cream of several Colours like a Cabbage; then
all sorts of Fruits in season, set forth as followeth:
First, You must have a large Salver made of light kind of Wood, that it
may not be too heavy for the Servitor to carry, it must be painted over,
and large enough to hold six Plates round about and one larger one in
the middle, there must be places made in it to set the Plates in, that
they may be very fast and sure from sliding, and that in the middle the
seat must be much higher than all the rest, because that is most
graceful; your Plates must not be so broad as the Trencher Plates at
Meat, and should be either of Silver or China.
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