her floured or in
batter; being fried, serve them with beaten butter, and vinegar, or
beaten butter and juyce of orange, or butter beaten with a little
water, and served in a clean dish with fryed parsley, elliksanders,
apples, slic't onions fryed, or sweet herbs.

_To make buttered Loaves._

Season a pottle of flour with cloves, mace, and pepper, half a pound
of sweet butter melted, and half a pint of ale-yeast or barm mix't
with warm milk from the cow and three or four eggs to temper all
together, make it as soft as manchet paste, and make it up into
little manchets as big as an egg, cut and prick them, and put them
on a paper, bake them like manchet, with the oven open, they will
ask an hours baking; being baked melt in a great dish a pound of
sweet butter, and put rose-water in it, draw your loaves, and pare
away the crust then slit them in three toasts, and put them in
melted butter, turn them over and over in the butter, then take a
warm dish, and put in the bottom pieces, and strow on sugar in a
good thickness, then put in the middle pieces, and sugar them
likewise, then set on the tops and scrape on sugar, and serve five
or six in a dish. If you be not ready to send them in, set them in
the oven again, and cover them with a paper to keep them from
drying.

_To boil French Beans or Lupins._

First take away the tops of the cods and the strings, then have a
pan or skillet of fair water boiling on the fire, when it boils put
them in with some salt, and boil them up quick; being boil'd serve
them with beaten butter in a fair scowred dish, and salt about it.

_To boil Garden Beans._

Being shelled and cleansed, put them into boiling liquor with some
salt, boil them up quick, and being boiled drain away the liquor and
butter them, dish them in a dish like a cross, and serve them with
pepper and salt on the dish side.

Thus also green pease, haslers, broom-buds, or any kind of pulse.

* * * * *
* * * *

SECTION XXI.

_The exactest Ways for the Dressing of Eggs._

_To make Omlets divers Ways._

_The First Way._

Break six, eight, or ten eggs more or less, beat them together in a
dish, and put salt to them; then put some butter a melting in a
frying pan, and fry it more or less, according to your discretion,
only on one side or bottom.

You may sometimes make it green with juyce of spinage and sorrel
beat with the eggs,