them with Rosewater till they are like your Curd, then mingle
them with the yolks of twenty Eggs and a quart of Cream, two great
Nutmegs, one pound and a half of sugar, when your Coffins are ready and
going to set in the Oven; then mingle them together, let your Oven be
made hot enough for a Pigeon Pye, and let a stone stand up till the
scorcthing be past, then set them in, half an hour will bake them well,
your Coffins must be made with Milk and Butter as stiffe as for other
Past, then you must set them into a pretty hot Oven, and fill them full
of Bran, and when they are harded, take them out, and with a Wing, brush
out the Bran, they must be pricked.

_To make Tarts called Taffaty Tarts._

First wet your Past with Butter and cold Water, and rowle it very thin,
also then lay them in layes, and between every lay of Apples strew some
Sugar, and some Lemon Pill, cut very small, if you please put some
Fennell-seed to them; then put them into a stoak hot Oven, and let them
stand an hour in or more, then take them out, and take Rose-water and
Butter beaten together, and wash them over with the same, and strew fine
Sugar upon them; then put them into the Oven again, let them stand a
little while and take them out.

_To make Fresh Cheese._

Take three pints of raw Cream and sweeten it well with Sugar, and set it
over the fire, let it boyle a while, then put in some Damask-Rose-Water,
keep it still stirring least it burn too, and when you see it thickned
and turned, take it from the fire, and wash the strainer and Cheesefat
with Rose-water, then rowl it too and fro in the Strainer to draine the
Whey from the Curd, then take up the Curd with a spoon and put them into
the Fat, let it stand till it be cold, then put it into the Cheese Dish
with some of the Whey, and so serve it up.

_To make Sugar Cakes or Jumbals._

Take two pound of flower, dry it and season it very fine, then take a
pound of Loaf Sugar, and beat it very fine, and searce it, mingle your
Flower and Sugar very well, then take a pound and a halfe of sweet
Butter and wash out the Salt, and breake it into bits with your Flower
and Sugar, then take yolks of foure new laid Eggs, and four or five
spoonfuls of Sack, and four spoonfuls of Creame; beat all these
together, then put them into your Flower, and knead them to a Past, and
make them into what fashion you please, and lay them upon Paper or
Plates, and put them into the Oven, and be carefull of them,