2em">To make Fritters.

Take halfe a pint of Sack, a pint of Ale, some Ale-yeast, nine Eggs, yolks and whites, beat them very well, the Egg first, then altogether, put in some Ginger, and Salt, and fine flower, then let it stand an houre or two; then shred in the Apples; when you are ready to fry them, your suet must be all Beef-suet, or halfe Beef, and halfe Hoggs-suet tryed out of the leafe.

To make Loaves of Cheese-Curds.

Take a Porringer full of Curds, and four Eggs, whites, and yolks, and so much flower as will make it stiff, then take a little Ginger, Nutmeg, & some Salt, make them into loaves and set them into an oven with a quick heat; when they begin to change Colour take them out, and put melted Butter to them, and some Sack, and good store of Sugar, and so serve it.

To make fine Pies after the French fashion.

Take a pound and half of Veale, two pound of suet, two pound of great Raisins stoned, half a pound of Prunes, as much of Currans, six Dates, two Nutmegs, a spoonfull of Pepper, an ounce of Sugar, an ounce of Carrawayes, a Saucer of Verjuyce, and as much Rosewater, this will make three fair Pyes, with two quarts of flower, three yolks of Egges, and halfe a pound of Butter.

A Singular Receit for making a Cake.

Take halfe a peck of flower, two pound of Butter, mingle it with the flower, three Nutmegs, & a little Mace, Cinamon, Ginger, halfe a pound of Sugar, leave some out to strew on the top, mingle these well with the flower and Butter, five pound of Currans well washed, and pickt, and dryed in a warm Cloth, a wine pint of Ale yeast, six Eggs, leave out the whites, a quart of Cream boyled and almost cold againe: work it well together and let it be very lith, lay it in a warm Cloth, and let it lye half an hour against the fire. Then make it up with the white of an Egg, a little Butter, Rosewater and Sugar; Ice it over and put it into the Oven, and let it stand one whole hour and a half.

To make a great Curd Loaf.

Take the Curds of three quarts of new milk clean whayed, and rub into them a little of the finest flower you can get, then take half a race of Ginger, and slice it very thin, and put it into your Curds with a little Salt, then take halfe a pint of good Ale Yeast and put to it, then take ten Eggs, but three of the Whites, let there be so much flower as will make it into a reasonable stiff Past, then put it into an indifferant hot cloth, and lay it before the fire to rise while your Oven is heating, then make it up into a Loaf, and when it is baked, cut up the top of the Loaf, and put in a pound and a half of melted Butter, and a good deale of Sugar in it.

To make buttered Loaves of Cheese-curds.

Take three quarts of new Milk, and put in as much Rennet as will turn, take your Whay clean away, then breake your Curds very small with your hands, and put in six yolks of Eggs, but one white; an handfull of grated bread, an handfull of Flower, a little Salt mingled altogether; work it with your hand, roul it into little Loaves, then set them in a Pan buttered, then beat the yolk of an Egg with a little Beer, and wipe them over with a feather, then set them in the Oven as for Manchet, and stop that close three quarters of an hour, then take halfe a pound of butter three spoonfuls of water, a Nutmeg sliced thin, a little Sugar, set it on the fire, stir it till it be thick; when your Loaves are baked, cut off the tops and butter them with this Butter, some under, some over, and strow some Sugar on them.

To make Cheese-loaves.

Grate a Wheat-Loafe, and take as much Curd as bread, to that put eight yolks of Eggs and four whites, and beat them very well, then take a little Cream but let it be very thick, put altogether, and make them up with two handfuls of flower, the Curds must be made of new milk and whayed very dry, you must make them like little Loaves and bake them in an Oven; and being baked cut them up, and have in readinesse some sweet Butter, Sugar, Nutmeg sliced and mingled together, put it into the Loaves, and with it stir the Cream well together, then cover them again with the tops, and serve them with a little Sugar scraped on.

To make Puff.

Take four pints of new milke, rennet, take out all the Whay very clean, and wring it in a dry Cloth, then strain it in a wooden Dish till they become as Cream, then take the yolks of two Egges, and beat them and put them to the Curds, and leave them with the Curds, then put a spoonfull of Cream to them, and if you please halfe a spoonfull of Rose-water, and as much flower beat in it as will make it of an indifferent stiffnesse, just to roul on a Plate, then take off the Kidney of Mutton suet and purifie it, and fry them in it, and serve them with Butter, Rose-water and Sugar.

To make Elder Vinegar.

Gather the flowers of Elder, pick them very clean, and dry them in the Sun on a gentle heat, and take to every quart of Vinegar a good handfull of flowers and let it stand to Sun a fortnight, then strain the Vinegar from the flowers, and put it into the barrell againe, and when you draw a quart of Vinegar, draw a quart of water, and put it into the Barrell luke warme.

To make good Vinegar.

Take one strike of Malt, and one of Rye ground, and mash them together, and take (if they be good) three pound of Hops, if not four pound; make two Hogs-heads of the best of that Malt and Rye, then lay the Hogs-head where the Sunne may have power over them, and when it is ready to Tun, fill your hogs-heads where they lye, then let them purge cleer and cover them with two flate stones, and within a week after when you bake, take two wheat loaves hot out of the Oven, and put into each hogs-head a loaf, you must use this foure times, you must brew this in Aprill, and let it stand till June, then draw them clearer, then wash the Hogs-heads cleane, and put the beer in again; if you will have it Rose-vinegar, you must put in a strike and a half of Roses; if Elder-vinegar, a peck of the flowers; if you will have it white, put no thing in it after it is drawn, and so let it stand till Michaelmas; if you will have it coloured red, take four gallons of strong Ale as you can get, and Elder berries picked a few full clear, and put them in your pan with the Ale, set them ouer the fire till you guesse that a pottle is wasted, then take if off the fire, and let it stand till it be store cold, and the next day strain it into the Hogs-head, then lay them in a Cellar or buttery which you please.

To make a Coller of Beef.

Take the thinnest end of a coast of beef, boyl it and lay it in Pump-water, and a little salt, three dayes shifting it once every day, and the last day put a pint of Claret Wine to it, and when you take it out of the water, let it lye two or three hours a drayning, then cut it almost to the end in three slices, then bruise a little Cochinell and a very little Allum, and mingle it with the Claret-wine, and colour the meat all over with it, then take a dozen of Anchoves, wash them and bone them, and lay them into the Beef, and season it with Cloves, Mace, and Pepper, and two handfuls of salt, and a little sweet Marjoram and Tyme, and when you make it up, roul the innermost slice first, and the other two upon it, being very wel seasoned every where, and bind it hard with Tape, then put it into a stone-pot, something bigger then the Coller, and pour upon it a pint of Claret-wine, and halfe a pint of wine-vinegar, a sprig of Rosemary, and a few Bay-leave