sifted; take the yolks of four eggs,
and beat them very well; put to them a spoonful or two of rose-water,
and work them into a paste, then roll them thin, and ice them as you
did the other if you please, and bake 'em in a slow oven.

186. _To make a_ LIGHT PASTE _for a_ VENISON PASTY, _or other_ PIE.

Take a quarter of a peck of fine flour, or as much as you think you
have occasion for, and to every quartern of flour put a pound and a
quarter of butter, break the third part of your butter into the flour;
then take the whites of three or four eggs, beat them very well to a
froth, and put to them as much water as will knead the meal; do not
knead it over stiff, so then roll it in the rest of your butter; you
must roll it five or six times over at least, and strinkle a little
flour over your butter every time you roll it up, lap it up the cross
way, and it will be fit for use.

187. _To make a Paste for a_ STANDING PIE.

Take a quartern of flour or more if you have occasion, and to every
quartern of flour put a pound of butter, and a little salt, knead it
with boiling water, then work it very well, and let it lie whilst it is
cold.

This paste is good enough for a goose pie, or any other standing-pie.

188. _A light Paste for a_ DISH PIE.

Take a quartern of flour, and break into it a pound of butter in large
pieces, knead it very stiff, handle it as lightly as you can, and roll
it once or twice, then it is fit for use.

189. _To make_ CHEESE CAKES.

Take a gallon of new milk, make of it a tender curd, wring the whey
from it, put it into a bason, and break three quarters of a pound of
butter into the curd, then with a clean hand work the butter and curd
together till all the butter be melted, and rub it in a hair-sieve with
the back of spoon till all be through; then take six eggs, beat them
with a few spoonfuls of rose-water or sack, put it into your curd with
half a pound of fine sugar and a nutmeg grated; mix them all together
with a little salt, some currans and almonds; then make up your paste
of fine flour, with cold butter and a little sugar; roll your paste
very thin, fill your tins with the curd, and set them in an oven, when
they are almost enough take them out, then take a quarter of a pound of
butter, with a little rose-water, and part of a half pound of sugar,
let it stand on the coals till the butter be melted, then pour into
each cake some of it, set them in the oven again till they be bro