owle the past, then roule it forth with the top of a bowle, then
prick them with a pin made of wood, or if you have a comb that hath not
been used, that will do them quickly, and is best to that purpose, so
bake them upon Pye plates, but not too much in the Oven, for the heat of
the Plates will dry them very much, after they come forth of the Oven,
you may cut them without the bowles of what bignesse or what fashion you
please.

_To make beef like red Deer to be eaten cold._

Take a buttock of beef, cut it the long wayes with the grain, beat it
well with a rowling pin, then broyl it upon the coals, a little after it
is cold, draw it throw with Lard, then lay in some white wine Vinegar,
Pepper, Salt, Cloves, Mace and Bay-leaves, then let it lie three or four
dayes, then bake it in Rye past, and when it is cold fill it up with
butter, after a fortnight it will be eaten.

_To make puffs._

Take a pint of Cheese Curds and drain them dry, bruise them small with
the hand, put in two handfulls of floure, a little Sugar, three or four
yolks of Egs, a little Nutmeg and Salt, mingle these together and make
them little, like eyes, fry them in fresh butter, serve them up with
fresh Butter and Sugar.

_To make a hash of Chickens._

Take six Chickens, quarter them, cover them almost with water, and
season them with Pepper and Salt, and a good handfull of minced Parsly,
and a little white-wine, when they are boyled enough, put six Eggs onely
the yolks, put to them a little Nutmeg and Vinegar, give them a little
wame or two with the Chickens, pour them altogether into the Dish and
serve them in, when you put on the Eggs, and a good piece of Butter.

_To make an Almond Caudle._

Take three pints of Ale, boyle it with Cloves, Mace and sliced Bread
into it, then have ready beaten a pound of blanched Almonds stamped in a
Mortar with a little white-wine, then strain them out with a pint of
white-wine, thick your Ale with it, sweeten it as you please, and be
sure you skim the Ale well when it boyles.

_To make scalding Cheese towards the latter end of_ May.

Take your Evening Milke and put it into Boules, or Earthen Pans, then in
the Morning, fleet off the Cream in a Boule by it selfe, put the fleet
Milke into a Tub with the Morning Milk, then put in the nights Cream,
and stir it together, and heat the Milk, and put in the Rennet; as for
ordinary new Milk Cheese, it is to be made thick; when the Cheese is
come, gather t