and stamp it with some good fat
old cheese grated, season them with cinamon, sugar, boil'd currans,
and yolks of hard eggs, make this stuff into balls, toasts or
pasties, and fry them.

_Otherways._

Make your paste into little pasties, stars, half moons, scollops,
balls, or suns.

_Or thus._

Take grated bread, cake, or bisket bread, and fat cheese grated,
almond paste, eggs, cinamon, saffron, and fry them as abovesaid.

_Otherways Pasties to fry._

Take twenty apples or pippins par'd, coard, and cut into bits like
square dice, stew them in butter, and put to them three ounces of
bisket bread, stamp all together in a stone mortar, with six ounces
of fat cheese grated, six yolks of eggs, cinamon, six ounces of
sugar, make it in little Pasties, or half moons, and fry them.

_Otherways._

Take a quart of fine flower, wet it with almond milk, sack,
white-wine, rose-water, saffron, and sugar, make thereof a paste
into balls, cakes, or any cut or carved branches, and fry them in
clarified butter, and serve them with fine scraped sugar.

_To fry Paste out of a Syringe or Butter-squirt._

Take a quart of fine flower, & a litle leven, dissolve it in warm
water, & put to it the flour, with some white wine, salt, saffron,
a quarter of butter, and two ounces of sugar; boil the aforesaid
things in a skillet as thick as a hasty pudding, and in the boiling
stir it continually, being cold beat it in a mortar, fry it in
clarified butter, and run it into the butter through a butter-squirt.

_To make Pancakes._

Take three pints of cream, a quart of flour, eight eggs, three
nutmegs, a spoonful of salt, and two pound of clarified butter; the
nutmegs being beaten, strain them with the cream, flour and salt,
fry them into pancakes, and serve them with fine sugar.

_Otherways._

Take three pints of spring-water, a quart of flour, mace, and nutmeg
beaten, six cloves, a spoonful of salt, and six eggs, strain them
and fry them into Pancakes.

_Or thus._

Make stiff paste of fine flour, rose-water, cream, saffron, yolks of
eggs, salt, and nutmeg, and fry them in clarified butter.

_Otherways._

Take three pints of cream, a quart of flour, five eggs, salt, three
spoonfuls of ale, a race of ginger, cinamon as much, strain these
materials, then fry and serve them with fine sugar.

_To make a Tansie the best way._

Take twenty eggs, and take away five whites, strain them with a
qua