._

Take a pottle of flour, half a pound of butter, six yolks of eggs,
a pint of cream, a quarter of a pound of sugar, and some fine beaten
cinamon, and work up all cold.

_Otherways._

Take to a pottle of flour four eggs, a pound and a half of butter,
and work them up dry in the flour, then make up the paste with a
pint of white-wine, rose-water, and sugar.

_To make Paste for Lent for made Dishes._

Take a quart of flour, make it up with almond-milk, half a pound of
butter, and some saffron.

_To make Puff-Paste divers ways._

_The First Way._

Take a pottle of flour, mix it with cold water, half a pound of
butter, and the whites of five eggs; mix them together very well and
stiff, then roul it out very thin, and put flour under it and over
it, then take near a pound of butter, and lay it in bits all over,
double it in five or six doubles, this being done roul it out the
second time, and serve it as at the first, then roul it out and cut
it into what form, or for what use you please; you need not fear the
curle, for it will divide it as often as you double it, which ten or
twelve times is enough for any use.

_The second way._

Take a quart of flour, and a pound and a half of butter, work the
half pound of butter dry into the flour, then put three or four eggs
to it, and as much cold water as will make it leith paste, work it
in a piece of a foot long, then strew a little flour on the table,
take it by the end, and beat it till it stretch to be long, then put
the ends together, and beat it again, and so do five or six times,
then work it up round, and roul it up broad; then beat your pound of
butter with a rouling pin that it may be little, take little bits
thereof, and stick it all over the paste, fold up your paste close,
and coast it down with your rouling pin, roul it out again, and so
do five or six times, then use it as you will.

_The third way._

Break two eggs into three pints of flour, make it with cold water
and roul it out pretty thick and square, then take so much butter as
paste, lay it in ranks, and divide your butter in five pieces, that
you may lay it on at five several times, roul your paste very broad,
and stick one part of the butter in little pieces all over your
paste, then throw a handful of flour slightly on, fold up your paste
and beat it with a rowling-pin, so roul it out again, thus do five
times, and make it up.

_The fourth way._

Take to a