ers to keep all the yeare._

Pare a good quantity of the rindes of _Cucumbers_, and boyle
them in a quart of running water, and a pint of wine _Vineger_,
with a handfull of _salt_, till they be soft, then letting them stand
till the liquor be quite cold, pour out the liquor from the rinds,
into some little barrel, earthen pot, or other vessel, that may be
close stopped, and put as many of the youngest _Cucumbers_ you can
gather, therein, as the liquor will cover, and so keep them close
covered, that no winde come to them, to use all the year till they
have new; if your _Cucumbers_ be great, 'tis best to boyle them in
the liquor till they be soft.

* * * * *

*OF COOKERY.*

_To make Snow._

Take a quart of thick _Creame_, and five or six whites of _Eggs_,
a sauser full of _sugar_ finely beaten, and as much _Rose water_, beat
them all together, and always as it riseth take it out with a spoon,
then take a loaf of _Bread_, cut away the crust, set it in a platter,
and a great _Rosemary_ bush in the middest of it, then lay your
Snow with a Spoon upon the _Rosemary_, and so serve it.

_To make Spiced Bread._

Take two pound of Manchet paste, sweet _Butter_ halfe a pound,
_Currants_ halfe a pound, _sugar_ a quarter, and a little _Mace_, if you
will put in any, and make it in a loafe, and bake it in an Oven,
no hotter then for Manchet.

_To make Craknels._

Take five or six pints of the finest _Wheat_ flower you can get, to
which you must put in a spoonfull (and not above) of good _Yest_,
then mingle it well with _Butter, cream, Rose-water_, and _sugar_, finely
beaten, and working it well into paste, make it after what forme
you will, and bake it.

_To make Veale-tooh's, or Olives._

Take the _Kidney_ of a line of _Veale_ roasted, with a good deale of
the fat, and a little of the flesh, mingle it very small, and put to it
two _Eggs_, one _Nutmeg_ finely grated, a good quantity of _sugar_,
a few _Currants_, a little _salt_, stir them well together, and make them
into the form of little _Pasties_, and fry them in a pan with sweet
_Butter_.

_To make a Barley Creame to procure sleepe, or Almond
Milke._

Take a good handfull of French _Barley_, wash it cleane in warme
water, and boyle it in a quart of fayre water to the halfe, then put
out the water from the _Barley_, and put the _Barley_ into a pottell of
new clean water, with a _Parsley_, and a _Fennell_ root, clea