ewhat stiff put it
into the Sheeps-gutt, and so boyl it, when it is boyled enough, serve it
to the Table in the Gutt.

_To make a Banbury Cake._

Take a peck of pure Wheat-flower, six pound of Currans, half a pound of
Sugar, two pound of Butter, halfe an ounce of Cloves and Mace, a pint
and a halfe of Ale-yeast, and a little Rose-water; then boyle as much
new-milk as will serve to knead it, and when it is almost cold, put into
it as much Sack as will thicken it, and so work it all together before a
fire, pulling it two or three times in pieces, after make it up.

_To make a Devonshire White-pot._

Take a pint of Cream and straine four Eggs into it, and put a little
Salt and a little sliced Nutmeg, and season it with Sugar somewhat
sweet; then take almost a penny Loaf of fine bread sliced very thin, and
put it into a Dish that will hold it, the Cream and the Eggs being put
to it; then take a handfull of Raisins of the Sun being boyled, and a
little sweet Butter, so bake it.

_To make Rice Cream._

Take a quart of Cream, two good handfuls of Rice-flower, a quarter of a
pound of Sugar and flower beaten very small, mingle your Sugar and
flower together, put it into your Cream, take the yolk of an Egg, beat
it with a spoonfull or two of Rose-water, then put it to the Cream, and
stir all these together, and set it over a quick fire, keeping it
continually stirring till it be as thick as water-pap.

_To make a very Good Great Oxford-shire Cake._

Take a peck of flower by weight, and dry it a little, & a pound and a
halfe of Sugar, one ounce of Cinamon, half an ounce of Nutmegs, a
quarter of an ounce of Mace and Cloves, a good spoonfull of Salt, beat
your Salt and Spice very fine, and searce it, and mix it with your
flower and Sugar; then take three pound of butter and work it in the
flower, it will take three hours working; then take a quart of
Ale-yeast, two quarts of Cream, half a pint of Sack, six grains of
Amber-greece dissolved in it, halfe a pint of Rosewater, sixteen Eggs,
eight of the Whites, mix these with the flower, and knead them well
together, then let it lie warm by your fire till your Oven be hot, which
must be little hotter then for manchet; when you make it ready for your
Oven, put to your Cake six pound of Currans, two pound of Raisins, of
the Sun stoned and minced, so make up your Cake, and set it in your oven
stopped close; it wil take three houres a baking; when baked, take it
out and fro