e to
this water three pounds of Sugar, and make thereof a Syrup, then put in
your Pills and scald them, and set them by till the next day, then boil
them till you find that the Syrup will jelly, then lay your Pills into
your Glasses, and put into your Syrup the Juice of three Oranges and one
Limon; then boil it again till it be a stiff Jelly, and put it to them.

100. _To make Cakes of the Pulp of Limons, or rather the Juice of
Limons._

Take out all the juice part of the Limon without breaking the little
skins which hold it, then boil some Sugar to a Candy height, and put in
this Juice, and stir it about, and immediately put it into a warm Stove,
and put in fire twice or thrice a day; when you see that it doth Candy
on the one side, then turn them out of the Glasses with a wet knife on
the other upon a sleeked Paper, and then let that candy also, and put
them up in a Box with Papers between them.

101. _To make good minced Pies._

Take one pound and half of Veal parboiled, and as much Suet, shred them
very fine, then put in 2 pound of Raisins, 2 pound of Currans, 1 pound
of Prunes, 6 Dates, some beaten Spice, a few Caraway seeds, a little
Salt, Verjuice, Rosewater and Sugar, to fill your Pies, and let them
stand one hour in the Oven:

When they go to Table strew on fine Sugar.

102. _To make a Loaf of Curds._

Take the Curds of three quarts of Milk rubbed together with a little
Flower, then put in a little beaten Ginger, and a little Salt, half a
Pint of Yest, the yolks of ten Eggs, and three Whites: work these into a
stiff Paste with so much Flower as you see fit, then lay it to rise in a
warm Cloth a while, then put in Butter, Sugar, Sack, and some beaten
Spice, and so serve it in.

103. _To make Cheese Loaves._

Take the Curds of three quarts of Milk, and as much grated Bread as
Curd, the yolks of twelve Eggs, and six Whites, some Cream, a little
Flower, and beaten Spice, a little Salt, and a little Sack; when you
have made it in a stiff Paste with a little flower, roul some of it thin
to fry, and serve them in with beaten Spice and Sugar strewed over them.

Then make the rest into a Loaf, and bake it, then cut it open, and serve
it in with Cream, Butter and Sugar.

104. _To fry Oysters._

Take of your largest Oysters, wash them and dry them, and beat an Egg or
two very well, and dip them in that, and so fry them, then take their
Liquor, and put an Anchovy to it, and some Butter, and heat th