rringer full of Curds, and four Eggs, whites, and yolks, and so
much flower as will make it stiff, then take a little Ginger, Nutmeg, &
some Salt, make them into loaves and set them into an oven with a quick
heat; when they begin to change Colour take them out, and put melted
Butter to them, and some Sack, and good store of Sugar, and so serve it.

_To make fine Pies after the French fashion._

Take a pound and half of Veale, two pound of suet, two pound of great
Raisins stoned, half a pound of Prunes, as much of Currans, six Dates,
two Nutmegs, a spoonfull of Pepper, an ounce of Sugar, an ounce of
Carrawayes, a Saucer of Verjuyce, and as much Rosewater, this will make
three fair Pyes, with two quarts of flower, three yolks of Egges, and
halfe a pound of Butter.

_A Singular Receit for making a Cake._

Take halfe a peck of flower, two pound of Butter, mingle it with the
flower, three Nutmegs, & a little Mace, Cinamon, Ginger, halfe a pound
of Sugar, leave some out to strew on the top, mingle these well with the
flower and Butter, five pound of Currans well washed, and pickt, and
dryed in a warm Cloth, a wine pint of Ale yeast, six Eggs, leave out the
whites, a quart of Cream boyled and almost cold againe: work it well
together and let it be very lith, lay it in a warm Cloth, and let it lye
half an hour against the fire. Then make it up with the white of an Egg,
a little Butter, Rosewater and Sugar; Ice it over and put it into the
Oven, and let it stand one whole hour and a half.

_To make a great Curd Loaf._

Take the Curds of three quarts of new milk clean whayed, and rub into
them a little of the finest flower you can get, then take half a race of
Ginger, and slice it very thin, and put it into your Curds with a little
Salt, then take halfe a pint of good Ale Yeast and put to it, then take
ten Eggs, but three of the Whites, let there be so much flower as will
make it into a reasonable stiff Past, then put it into an indifferant
hot cloth, and lay it before the fire to rise while your Oven is
heating, then make it up into a Loaf, and when it is baked, cut up the
top of the Loaf, and put in a pound and a half of melted Butter, and a
good deale of Sugar in it.

_To make buttered Loaves of Cheese-curds._

Take three quarts of new Milk, and put in as much Rennet as will turn,
take your Whay clean away, then breake your Curds very small with your
hands, and put in six yolks of Eggs, but one white; an handfull