nd work it up good and
stiff, then take half the paste, and work three pound of currans
well picked & rubbed into it, then take the other part and divide it
into two equal pieces, drive them out as broad as you wold have the
cake, then lay one of the sheets of paste on a sheet of paper, and
upon that the half that hath the currans, and the other part on the
top, close it up round, prick it, and bake it; being baked, ice it
with butter, sugar, and rose water, and set it again into the oven.

_To make French Bread the best way._

Take a gallon of fine flour, and a pint of good new ale barm or
yeast, and put it to the flour, with the whites of six new laid eggs
well beaten in a dish, and mixt with the barm in the middle of the
flour, also three spoonfuls of fine salt; then warm some milk and
fair water, and put to it, and make it up pretty stiff, being well
wrought and worked up, cover it in a boul or tray with a warm cloth
till your oven be hot; then make it up either in rouls, or fashion
it in little wooden dishes and bake it, being baked in a quick oven,
chip it hot.

* * * * *
* * * *

SECTION X.

_To bake all manner of Curneld Fruits in Pyes, Tarts,
or made Dishes, raw or preserved, as Quinces, Warden,
Pears, Pippins,_ &c.

_To bake a Quince Pye._

Take fair Quinces, core and pare them very thin, and put them in a
Pye, then put it in two races of ginger slic't, as much cinamon
broken into bits, and some eight or ten whole cloves, lay them in
the bottom of the Pye, and lay on the Quinces close packed, with as
much fine refined sugar as the Quinces weigh, close it up and bake
it, and being well soaked the space of four or five hours, ice it.

_Otherways._

Take a gallon of flour, a pound and a half of butter, six eggs,
thirty quinces, three pound of sugar, half an ounce of cinamon, half
an ounce of ginger, half an ounce of cloves, and some rose-water,
make them in a Pye or Tart, and being baked stew on double refined
sugar.

_Otherways._

Bake these Quinces raw, slic't very thin, with beaten cinamon, and
the same quantity of sugar, as before, either in tart, patty-pan,
dish, or in cold butter-paste, sometimes mix them with wardens,
pears or pipins, and some minced citron.

_To make a Quince Pye otherways._

Take Quinces and preserve them, being first coared and pared, then
make a sirrup of fine sugar and sprin