nful of Cream to keep them from
oyling; Then mingle them well with a quart of Cream; to which put about
half a pint of juyce of Spinage (as much as will make the Cream green) or
of green wheat, and four spoonfuls of juyce or Tansey, one Nutmeg scraped
into thin slices, and half a pound of Sugar; All things exceeding well
Incorporated together; Fry this with fresh butter, no more then to glase
the Pan over, and keep the Tansey from sticking to the Pan.

TO MAKE CHEESE-CAKES

Take twelve quarts of Milk warm from the Cow, turn it with a good spoonful
of Runnet. Break it well, and put it into a large strainer, in which rowl
it up and down, that all the Whey may run out into a little tub; when all
that will is run out, wring out more. Then break the curds well; then wring
it again, and more whey will come. Thus break and wring till no more come.
Then work the Curds exceedingly with your hand in a tray, till they become
a short uniform Paste. Then put to it the yolks of eight new laid Eggs, and
two whites, and a pound of butter. Work all this long together.

In the long working (at the several times) consisteth the making them
good. Then season them to your taste with Sugar finely beaten; and put in
some Cloves and Mace in subtile powder. Then lay them thick in Coffins of
fine Paste, and bake them.

SHORT AND CRISP CRUST FOR TARTS AND PYES

To half a peck of fine flower, take a pound and half of Butter, in this
manner. Put your Butter with at least three quarts of cold water (it
imports not how much or how little the water is) into a little kettle to
melt, and boil gently: as soon as it is melted, scum off the Butter with a
ladle, pouring it by ladlefuls (one a little after another, as you knead it
with the flower) to some of the flower (which you take not all at once,
that you may the better discern, how much Liquor is needful) and work it
very well into Paste. When all your butter is kneaded, with as much of the
flower, as serves to make paste of a fitting consistence, take of the water
that the Butter was melted in, so much as to make the rest of the flower
into Paste of due consistence; then joyn it to the Paste made with Butter,
and work them both very well together, of this make your covers and coffins
thin. If you are to make more paste for more Tarts or Pyes, the water that
hath already served, will serve again better then fresh.

To make Goose-pyes, and such of thick crust, you must put at least two
pound of