wn, so
keep them for use.

190. _To make_ GOOFER WAFERS.

Take a pound of fine flour and six eggs, beat them very well, put to
them about a jill of milk, mix it well with the flour, put in half a
pound of clarified butter, half a pound of powder sugar, half of a
nutmeg, and a little salt; you may add to it two or three spoonfuls of
cream; then take your goofer-irons and put them into the fire to heat,
when they are hot rub them over the first time with a little butter in
a cloth, put your batter into one side of your goofer-irons, put them
into the fire, and keep turning the irons every now and then; (if your
irons be too hot they burn soon) make them a day or two before you use
them, only set them down before the fire on a pewter dish before you
serve them up; have a little white wine and butter for your sauce,
grating some sugar over them.

191. _To make common_ CURD CHEESE CAKES.

Take a pennyworth of curds, mix them with a little cream, beat four
eggs, put to them six ounces of clarified butter, a quarter of a pound
of sugar, half a pound of currans well wash'd, and a little lemon-peel
shred, a little nutmeg, a spoonful of rose-water or brandy, whether you
please, and a little salt, mix altogether, and bake them in small petty
pans.

192. CHEESE CAKES _without_ CURRANS.

Take five quarts of new milk, run it to a tender curd, then hang it in
a cloth to drain, rub into them a pound of butter that is well washed
in rose-water, put to it the yolks of seven or eight eggs, and two of
the whites; season it with cinnamon, nutmeg and sugar.

193. _To make a_ CURD PUDDING.

Take three quarts of new milk, put to it a little erning, as much as
will break it when it is scumm'd break it down with your hand, and when
it is drained grind it with a mustard ball in a bowl, or beat it in a
marble-mortar; then take half a pound of butter and six eggs, leaving
out three of the whites; beat the eggs well, and put them into the
curds and butter, grate in half a nutmeg, a little lemon-peel shred
fine, and salt, sweeten it to your taste, beat them all together, and
bake them in little petty-pans with fast bottoms; a quarter of an hour
will bake them; you must butter the tins very well before you put them
in; when you dish them up you must lay them the wrong side upwards on
the dish, and stick them with either blanch'd almonds, candid orange,
or citron cut in long bits, and grate a little loaf sugar over them.

194. _To