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it_o lxvi_o to_o make_v ale_n to_o drink_v within_o a_o week_n tun_n it_o into_o a_o vessel_n which_o will_v hold_v eight_o gallon_n and_o when_o it_o have_v do_v work_v ready_a to_o bottle_n put_v in_o some_o ginger_n slice_v and_o a_o orange_n stick_v with_o clove_n and_o cut_v here_o and_o there_o with_o a_o knife_n and_o a_o pound_n and_o half_a of_o sugar_n and_o with_o a_o stick_n stir_v it_o well_o together_o and_o it_o will_v work_v afresh_o when_o it_o have_v do_v work_v stop_v it_o close_o and_o let_v it_o stand_v till_o it_o be_v clear_a than_o bottle_n it_o up_o and_o put_v a_o lump_n of_o sugar_n into_o every_o bottle_n and_o then_o stop_v it_o close_o and_o knock_v down_o the_o cork_n and_o turn_v the_o bottle_n the_o bottom_n upward_o and_o it_o will_v be_v fit_a to_o drink_v in_o a_o week_n time_n lxvii_o for_o the_o gripe_a of_o the_o gut_n take_v a_o pennyworth_n of_o brandy_n and_o a_o pennyworth_n of_o mithridate_n mix_v together_o and_o drink_v it_o three_o night_n 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as_o will_v work_v it_o into_o a_o paste_n put_v in_o some_o spice_n some_o yeast_n and_o some_o plump_v coran_n with_o some_o butter_n and_o a_o little_a salt_n so_o make_v it_o into_o a_o cake_n and_o bake_v it_o lxxviii_o to_o make_v a_o syllabub_n take_v a_o limon_n pare_v and_o slice_v very_o thin_a then_o cover_v the_o bottom_n of_o your_o syllabub_n pot_n with_o it_o then_o strew_v it_o thick_a with_o fine_a sugar_n then_o take_v sack_n or_o white_a wine_n and_o make_v a_o curd_n with_o some_o milk_n or_o cream_n and_o lay_v it_o on_o the_o limon_n with_o a_o spoon_n then_o whip_v some_o cream_n and_o whites_n of_o egg_n together_o sweeten_v a_o little_a and_o cast_v the_o froth_n thereof_o upon_o your_o syllabub_n when_o you_o lay_v in_o your_o curd_n you_o must_v lay_v sugar_n between_o every_o lay._n lxxix_o to_o make_v fine_a water-gruel_n take_v the_o best_a oatmeal_n beat_v and_o steep_v it_o in_o water_n all_o night_n the_o next_o day_n strain_v it_o and_o boil_v it_o with_o a_o blade_n of_o mace_n and_o when_o it_o be_v enough_o put_v in_o some_o raisin_n and_o coran_n which_o have_v be_v infuse_v in_o a_o pot_n in_o a_o pot_n of_o seethe_a water_n and_o a_o little_a wine_n a_o little_a salt_n a_o little_a sugar_n and_o so_o eat_v it_o lxxx_o to_o make_v limon_n cream_n take_v a_o quart_n of_o cream_n keep_v it_o stir_v on_o the_o fire_n until_o it_o be_v blood_n warm_a then_o take_v the_o meat_n of_o three_o lemon_n sweeten_v well_o with_o sugar_n and_o a_o little_a orange_n flower_n water_n sweeten_v they_o so_o well_o that_o they_o may_v not_o turn_v
take_v one_o pound_n and_o half_a of_o sugar_n to_o every_o pound_n of_o walnut_n and_o to_o every_o pound_n of_o sugar_n one_o pint_n of_o rosewater_n make_v a_o syrup_n of_o it_o and_o scum_v it_o then_o put_v in_o your_o walnut_n and_o boil_v they_o very_o leisurely_o till_o they_o be_v enough_o then_o put_v in_o a_o little_a musk_n or_o ambergris_n with_o a_o little_a rosewater_n and_o boil_v they_o a_o little_a more_o and_o put_v they_o up_o it_o be_v a_o very_a good_a cordial_n and_o will_v keep_v seven_o year_n or_o more_o cxxx_o to_o dry_v old_a pippin_n pare_v they_o and_o bear_v a_o hole_n through_o they_o with_o a_o little_a knife_n or_o pierce_a and_o cut_v some_o of_o they_o in_o half_n take_v out_o the_o cores_fw-la of_o they_o as_o you_o cut_v they_o than_o put_v they_o into_o a_o syrup_n of_o sugar_n &_o water_n as_o much_o as_o will_v cover_v they_o in_o a_o broad_a preserve_a pan_n let_v they_o boil_v so_o fast_o as_o may_v be_v take_v they_o sometime_o from_o the_o fire_n scume_v they_o clean_o when_o you_o perceive_v your_o apple_n clear_a and_o syrup_n thick_a then_o take_v they_o up_o and_o set_v they_o into_o a_o warm_a oven_n from_o the_o syrup_n all_o night_n the_o next_o morning_n turn_v they_o and_o put_v they_o in_o again_o so_o do_v till_o they_o be_v dry_a if_o you_o please_v to_o glister_v some_o of_o they_o put_v they_o into_o your_o candy-pot_n but_o one_o night_n and_o lay_v they_o to_o dry_v the_o next_o day_n and_o they_o will_v look_v like_o crystal_n cxxxi_o to_o preserve_v bullace_n as_o green_a as_o grass_n take_v they_o fresh_a gather_v and_o prick_v they_o in_o several_a place_n scald_v they_o as_o you_o do_v your_o green_a peach_n then_o take_v their_o weight_n in_o fine_a sugar_n and_o make_v a_o syrup_n with_o a_o little_a water_n then_o put_v in_o your_o bullace_n and_o boil_v they_o till_o they_o be_v very_o clear_a and_o the_o syrup_n very_o thick_a cxxxii_o to_o preserve_v medlar_n take_v they_o at_o their_o full_a growth_n pare_v they_o as_o thin_a as_o you_o can_v prick_v they_o with_o your_o knife_n and_o parboil_v they_o reasonable_a tender_a then_o dry_v they_o with_o a_o cloth_n and_o put_v to_o they_o as_o much_o clarify_a sugar_n as_o will_v cover_v they_o let_v they_o boil_v leisurely_o turn_v they_o often_o till_o they_o have_v well_o take_v the_o sugar_n then_o put_v they_o into_o a_o earthen_a pot_n and_o let_v they_o stand_v till_o the_o next_o day_n then_o warm_v they_o again_o half_a a_o hour_n then_o take_v they_o up_o and_o lay_v they_o to_o drain_v then_o put_v into_o that_o syrup_n half_a a_o pint_n of_o water_n wherein_o pippin_n have_v be_v boil_v in_o slice_n and_o a_o quarter_n of_o a_o pound_n of_o fresh_a sugar_n boil_v it_o and_o when_o it_o will_v jelly_n put_v it_o to_o the_o medlar_n in_o gallipot_n or_o glass_n cxxxiii_o to_o make_v conserve_v of_o violet_n take_v a_o pound_n clean_o cut_v from_o the_o white_n stamp_v they_o well_o in_o a_o mortar_n and_o put_v to_o they_o two_o or_o three_o ounce_n of_o white_a sugar-candy_n then_o take_v it_o out_o and_o lay_v it_o upon_o a_o sleeked_a paper_n then_o take_v their_o weight_n in_o fine_a sugar_n and_o boil_v it_o to_o a_o candy_n height_n with_o a_o little_a water_n then_o put_v in_o your_o violet_n and_o a_o little_a juice_n of_o limon_n and_o then_o let_v they_o have_v but_o one_o walm_n or_o two_o over_o the_o fire_n stir_v it_o well_o then_o take_v it_o off_o and_o when_o it_o be_v between_o hot_a and_o cold_a put_v it_o up_o and_o keep_v it_o cxxxiv_o to_o cast_v all_o kind_n of_o shape_n what_o you_o please_v and_o to_o colour_v they_o take_v half_o a_o pound_n of_o refine_a sugar_n boil_v it_o to_o a_o candy_n height_n with_o as_o much_o rose-water_n as_o will_v melt_v it_o then_o take_v mould_n make_v of_o alabaster_n and_o lay_v they_o in_o water_n one_o hour_n before_o you_o put_v in_o the_o hot_a sugar_n then_o when_o you_o have_v put_v in_o your_o sugar_n turn_v the_o mould_n about_o in_o your_o hand_n till_o it_o be_v cool_a then_o take_v it_o out_o of_o the_o mould_n and_o colour_v it_o according_a to_o the_o nature_n of_o the_o fruit_n you_o will_v have_v it_o resemble_v cxxxv_o to_o dry_a pear_n without_o sugar_n pare_v they_o &_o leave_v the_o stalk_n and_o pipp_n on_o they_o then_o bake_v they_o in_o a_o earthen_a pot_n with_o a_o little_a claret_n wine_n covered_z then_o drain_v they_o from_o the_o syrup_n and_o dry_v they_o upon_o sieve_n in_o a_o warm_a oven_n turn_v they_o morning_n and_o evening_n every_o time_n you_o turn_v they_o hold_v they_o by_o the_o stalk_n and_o dip_v they_o in_o the_o liquor_n wherein_o they_o be_v bake_v and_o flat_o they_o every_o time_n a_o little_a if_o you_o do_v they_o careful_o they_o will_v look_v very_o red_a and_o clear_a and_o eat_v moist_a when_o they_o be_v dry_v put_v they_o up_o cxxxvi_o to_o make_v rasberrie_n wine_n take_v raspberry_n and_o bruise_v they_o with_o the_o back_n of_o a_o spoon_n and_o strain_v they_o and_o fill_v a_o bottle_n with_o the_o juice_n stop_v it_o but_o not_o very_o close_o let_v it_o stand_v four_o or_o five_o day_n then_o pour_v it_o from_o the_o ground_n into_o a_o basin_n and_o put_v as_o much_o white-wine_n or_o rhenish_n as_o your_o juice_n will_v well_o colour_v then_o sweeten_v it_o with_o loaf_n sugar_n than_o bottle_n it_o and_o keep_v it_o and_o when_o you_o drink_v it_o you_o may_v perfume_v some_o of_o it_o with_o one_o of_o the_o lozenge_n speak_v of_o before_o cxxxvii_o to_o preserve_v orange_n in_o jelly_n take_v the_o thick_a rind_n orange_n chip_v very_o thin_a lay_v they_o in_o water_n three_o or_o four_o day_n shift_v they_o twice_o every_o day_n then_o boil_v they_o in_o several_a water_n till_o you_o may_v run_v a_o straw_n through_o they_o then_o let_v they_o lie_v in_o a_o pan_n of_o water_n all_o night_n then_o dry_v they_o gentle_o in_o a_o cloth_n then_o take_v to_o every_o pound_n of_o orange_n one_o pound_n and_o half_a of_o sugar_n and_o a_o pint_n of_o water_n make_v thereof_o a_o syrup_n then_o put_v in_o your_o orange_n and_o boil_v they_o a_o little_a then_o set_v they_o by_o till_o the_o next_o day_n and_o boil_v they_o again_o a_o little_a and_o so_o do_v for_o four_o or_o five_o day_n together_o then_o boil_v they_o till_o they_o be_v very_o clear_a then_o drain_v they_o in_o a_o sieve_n then_o take_v to_o every_o pound_n of_o orange_n one_o quarter_n of_o a_o pint_n of_o water_n wherein_o slice_a pippin_n have_v be_v boil_v into_o your_o syrup_n and_o to_o every_o quarter_n of_o a_o pint_n of_o that_o water_n add_v a_o quarter_n of_o a_o pound_n of_o fresh_a sugar_n boil_v it_o till_o it_o will_v jelly_n than_o put_v your_o orange_n into_o a_o pot_n or_o a_o glass_n and_o put_v the_o jelly_n over_o they_o you_o may_v if_o you_o please_v take_v all_o the_o meat_n out_o of_o some_o of_o your_o orange_n at_o one_o end_n and_o fill_v it_o with_o preserve_v pippin_n and_o if_o you_o put_v in_o a_o little_a juice_n of_o orange_n and_o limon_n into_o your_o syrup_n when_o it_o be_v almost_o boil_a it_o will_v be_v very_o fine_a taste_v cxxxvii_o to_o make_v crystal_n jelly_n take_v a_o knuckle_n of_o veal_n and_o two_o calf_n foot_n lay_v they_o in_o water_n all_o night_n then_o boil_v they_o in_o spring_n water_n till_o you_o perceive_v it_o to_o be_v a_o thick_a jelly_n then_o take_v they_o out_o and_o let_v your_o jelly_n stand_v till_o it_o be_v cold_a then_o take_v the_o clear_a and_o put_v it_o into_o a_o skillet_n and_o sweeten_v it_o with_o rosewater_n and_o fine_a sugar_n and_o a_o little_a whole_a spice_n and_o boil_v they_o together_o a_o little_a and_o so_o eat_v it_o when_o it_o be_v cold_a cxxxviii_o to_o make_v china-broth_n take_v three_o ounce_n of_o china_n slice_v thin_a and_o three_o plnt_n of_o fair_a water_n half_o a_o ounce_n of_o hartshorn_n let_v it_o steep_v together_o twelve_o hour_n then_o put_v in_o a_o red_a cock_n cut_v in_o piece_n and_o bruise_a one_o ounce_n of_o raisin_n of_o the_o sun_n stone_v one_o ounce_n of_o cnrrans_n one_o ounce_n of_o date_n stone_v one_o parsley_n root_n one_o fennel-root_n the_o pith_n be_v take_v out_o a_o little_a borage_n and_o bugloss_n and_o a_o little_a pimpernel_n two_o ounce_n of_o pearl_n barley_n boil_v all_o these_o together_o till_o you_o think_v they_o be_v well_o boil_v then_o strain_v it_o out_o cxxxix_o to_o make_v court_n perfume_n take_v three_o ounce_n of_o benjamin_n lay_v it_o all_o night_n in_o damask_n rose_n bud_v clean_o cut_v from_o the_o white_a beat_v they_o very_o fine_a in_o a_o stone_n mortar_n till_o it_o come_v to_o
then_o put_v in_o your_o root_n and_o boil_v they_o till_o you_o see_v they_o will_v candy_n but_o you_o must_v first_o boil_v they_o with_o their_o weight_n in_o sugar_n and_o some_o water_n or_o else_o they_o will_v not_o be_v sweet_a enough_o when_o they_o be_v enough_o lay_v they_o into_o a_o box_n and_o keep_v they_o dry_a thus_o you_o may_v do_v green_a peascod_n when_o they_o be_v very_o young_a if_o you_o put_v they_o into_o boil_a water_n and_o let_v they_o boil_v close_o cover_v till_o they_o be_v green_a and_o then_o boil_v in_o a_o syrup_n and_o then_o the_o candy_n they_o will_v look_v very_o fine_o and_o be_v good_a to_o set_v forth_o banquet_n but_o have_v no_o pleasant_a taste_n cliii_o to_o make_v syrup_n of_o violet_n take_v violet_n clip_v clean_o from_o the_o whites_n to_o every_o ounce_n of_o violet_n take_v two_o ounce_n of_o water_n so_o steep_v they_o upon_o embers_o till_o the_o water_n be_v as_o blue_a as_o a_o violet_n and_o the_o violet_n turn_v white_a then_o put_v in_o more_o violet_n into_o the_o same_o water_n and_o again_o the_o three_o time_n then_o take_v to_o every_o quart_n of_o water_n four_o pound_n of_o fine_a sugar_n and_o boil_v it_o to_o a_o syrup_n and_o keep_v it_o for_o your_o use_n thus_o you_o may_v also_o make_v syrup_n of_o rose_n cliu_o to_o make_v syrup_n for_o any_o cough_n take_v four_o ounce_n of_o liquorice_n scrape_v and_o bruise_v maidenhair_n one_o ounce_n aniseed_n half_a a_o ounce_n steep_v they_o in_o spring_n water_n half_o a_o day_n then_o boil_v it_o half_o away_o the_o first_o quantity_n of_o water_n which_o you_o steep_v they_o in_o must_v be_v four_o pint_n and_o when_o it_o be_v half_o boil_v away_o then_o add_v to_o it_o one_o pound_n of_o fine_a sugar_n and_o boil_v it_o to_o a_o syrup_n and_o take_v two_o spoonful_n at_o a_o time_n every_o night_n when_o you_o go_v to_o rest_v clv_o a_o pretty_a sweetmeat_n with_o rose_n and_o almond_n take_v half_o a_o pound_n of_o blanch_a almond_n beat_v very_o fine_a with_o a_o little_a rosewater_n two_o ounce_n of_o the_o leave_n of_o damask_n rose_n beat_v fine_a then_o take_v half_a a_o pound_n of_o sugar_n and_o a_o little_a more_o wet_z it_o with_o water_n and_o boil_v it_o to_o a_o candy_n height_n then_o put_v in_o your_o almond_n and_o rose_n and_o a_o grain_n of_o musk_n or_o ambergris_n and_o let_v they_o boil_v a_o little_a while_n together_o and_o then_o put_v it_o into_o glass_n and_o it_o will_v be_v a_o fine_a sort_n of_o marmalade_n clvi_o the_o best_a sort_n of_o hartshorn_n jelly_n to_o serve_v in_o a_o banquet_n take_v six_o ounce_n of_o hartshorn_n put_v it_o into_o two_o quart_n of_o water_n and_o let_v it_o infuse_v upon_o embers_o all_o night_n then_o boil_v it_o up_o quick_a and_o when_o you_o find_v by_o the_o spoon_n you_o stir_v it_o with_o that_o it_o will_v stick_v to_o your_o mouth_n if_o you_o do_v touch_v it_o and_o that_o you_o find_v the_o water_n to_o be_v much_o waste_v strain_v it_o out_o and_o put_v in_o a_o little_a more_o than_o half_a a_o pound_n of_o fine_a sugar_n a_o little_a rosewater_n a_o blade_n of_o mace_n and_o a_o stick_n of_o cinnamon_n the_o juice_n of_o as_o many_o lemon_n as_o will_v give_v it_o a_o good_a taste_n with_o two_o grain_n of_o ambergris_n set_v it_o over_o a_o slow_a fire_n and_o do_v not_o let_v it_o boil_v but_o when_o you_o find_v it_o to_o be_v very_o thick_a in_o your_o mouth_n than_o put_v it_o soft_o into_o glass_n and_o set_v it_o into_o a_o stove_n and_o that_o will_v make_v it_o to_o jelly_n the_o better_a clvii_o to_o make_v orange_n or_o limon_n chip_n take_v the_o paring_n of_o either_o of_o these_o cut_v thin_a and_o boil_v they_o in_o several_a water_n till_o they_o be_v tender_a then_o let_v they_o lie_v in_o cold_a water_n a_o while_n then_o take_v their_o weight_n in_o sugar_n or_o more_o and_o with_o as_o much_o water_n as_o will_v wet_v it_o boil_v it_o and_o scum_n it_o then_o drain_v your_o chip_n from_o the_o cold_a water_n and_o put_v they_o into_o a_o galley-pot_n and_o pour_v this_o syrup_n boil_v hot_a upon_o they_o so_o let_v they_o stand_v till_o the_o next_o day_n then_o heat_v the_o syrup_n again_o and_o pour_v over_o they_o so_o do_v till_o you_o see_v they_o be_v very_o clear_a every_o day_n do_v so_o till_o the_o syrup_n be_v very_o thick_a and_o then_o lie_v they_o out_o in_o a_o stove_n to_o dry_v clviii_o to_o make_v cake_n of_o almond_n in_o thin_a slice_n take_v four_o ounce_n of_o jordan_n almond_n blanch_v they_o in_o cold_a water_n and_o slice_v they_o thin_a the_o long_a way_n then_o mix_v they_o with_o little_a thin_a piece_n of_o candy_a orange_n and_o citron_n pill_n then_o take_v some_o fine_a sugar_n boil_v to_o a_o candy_n height_n with_o some_o water_n put_v in_o your_o almond_n and_o let_v they_o boil_v till_o you_o perceive_v they_o will_v candy_n then_o with_o a_o spoon_n take_v they_o out_o and_o lay_v they_o in_o little_a lump_n upon_o a_o pie-plate_n or_o sleeked_a paper_n and_o before_o they_o be_v quite_o cold_a strew_v caroway_n comfit_n on_o they_o and_o so_o keep_v they_o very_o dry_a clix_o to_o make_v chip_n of_o any_o fruit._n take_v any_o preserve_a fruit_n drain_v it_o from_o the_o syrup_n and_o cut_v it_o thin_a then_o boil_v sugar_n to_o a_o candy_n height_n and_o then_o put_v your_o chip_n therein_o and_o shake_v they_o up_o and_o down_o till_o you_o see_v they_o will_v candy_n and_o then_o lie_v they_o out_o or_o take_v raw_a chip_n of_o fruit_n boil_v first_o in_o syrup_n and_o then_o a_o candy_n boil_v and_o put_v over_o they_o hot_a and_o so_o every_o day_n till_o they_o begin_v to_o sparkle_v as_o they_o lie_v then_o take_v they_o out_o and_o dry_v they_o clx_o to_o preserve_v sweet_a lemon_n take_v the_o fair_a and_o chip_n they_o thin_a and_o put_v they_o into_o cold_a water_n as_o you_o chip_n they_o then_o boil_v they_o in_o several_a water_n till_o a_o straw_n may_v run_v through_o they_o then_o to_o every_o pound_n of_o limon_n take_v a_o pound_n and_o half_a of_o fine_a sugar_n and_o a_o pint_n of_o water_n boil_v it_o together_o and_o scum_v it_o then_o let_v your_o lemon_n scald_a in_o it_o a_o little_a and_o set_v they_o by_o till_o the_o next_o day_n and_o every_o other_o day_n heat_n the_o syrup_n only_o &_o put_v to_o they_o so_o do_v 9_o time_n &_o then_o at_o last_o boil_v they_o in_o the_o syrup_n till_o they_o be_v clear_a then_o take_v they_o out_o &_o put_v they_o into_o pot_n and_o boil_v the_o syrup_n a_o little_a more_o and_o put_v to_o they_o if_o you_o will_v have_v they_o in_o jelly_n make_v your_o syrup_n with_o pippin_n water_n clxi_o to_o make_v a_o custard_n for_o a_o consumption_n take_v four_o quart_n of_o red_a cow_n milk_n four_o ounce_n of_o conserve_v of_o red_a rose_n prepare_v pearl_n prepare_v coral_n and_o white_a amber_n of_o each_o one_o dram_n two_o ounce_n of_o white_a sugar_n candy_n one_o grain_n of_o ambergris_n put_v these_o into_o a_o earthen_a pot_n with_o 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of_o orange_n pill_n into_o it_o fine_o shred_v the_o juice_n of_o one_o orange_n and_o one_o limon_n and_o let_v it_o boil_v a_o little_a long_o and_o so_o put_v it_o into_o glass_n and_o set_v they_o into_o a_o stove_n with_o the_o pulp_n that_o be_v leave_v you_o may_v make_v paste_n if_o you_o please_v clxxvi_o to_o candy_n angelica_n take_v the_o tender_a green_a stalk_n and_o boil_v they_o in_o water_n till_o they_o be_v tender_a then_o peel_v they_o and_o put_v they_o into_o another_o warm_a water_n and_o cover_v they_o till_o they_o be_v very_o green_a over_o a_o slow_a fire_n then_o lay_v they_o on_o a_o clean_a cloth_n to_o dry_v then_o take_v their_o weight_n in_o fine_a sugar_n and_o boil_v it_o to_o a_o candy_n height_n with_o some_o rose-water_n then_o put_v in_o your_o stalk_n and_o boil_v they_o up_o quick_a and_o shake_v they_o often_o and_o when_o you_o judge_v they_o be_v enough_o lay_v they_o on_o a_o pie-plate_n and_o open_v they_o with_o a_o little_a stick_n and_o 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little_a rose-water_n and_o beat_v it_o a_o little_a long_o and_o then_o keep_v it_o in_o gallipot_n you_o must_v put_v in_o a_o crust_n of_o bread_n when_o you_o melt_v it_o in_o the_o skillet_n and_o when_o the_o sugar_n candy_n go_v in_o take_v it_o out_o clxxxi_o to_o make_v the_o bean-bread_n take_v a_o pound_n of_o the_o best_a jordan_n aimonds_n blanch_v they_o in_o cold_a water_n and_o slice_v they_o very_o thin_a the_o long_a way_n of_o the_o almond_n with_o a_o wet_a knife_n then_o take_v a_o pound_n of_o double_a refine_a sugar_n well_o beat_v and_o mix_v with_o your_o almond_n then_o take_v the_o white_a of_o one_o egg_n beat_v with_o two_o spoonful_n of_o rosewater_n and_o as_o the_o froth_n arise_v cast_v it_o all_o over_o your_o almond_n with_o a_o spoon_n then_o mix_v they_o well_o together_o and_o lay_v they_o upon_o wafer_n sheet_n upon_o flower_a plate_n and_o shape_v they_o as_o you_o please_v with_o your_o knife_n and_o your_o finger_n then_o strew_v caroway_n comfit_n and_o orange_n and_o citron_n pill_n cut_v thin_a or_o some_o coriander_n comfit_n so_o set_v they_o into_o a_o oven_n not_o too_o hot_a and_o when_o they_o have_v stand_v about_o half_a a_o hour_n raise_v they_o from_o their_o plate_n and_o mend_v what_o you_o find_v amiss_o before_o they_o be_v too_o dry_a then_o set_v they_o into_o the_o oven_n again_o and_o when_o they_o be_v quite_o dry_a break_v away_o the_o wafer_n with_o your_o finger_n and_o then_o clip_v they_o neat_o with_o a_o pair_n of_o scissors_n and_o lay_v on_o some_o leafgold_n if_o you_o please_v clxxxii_o to_o make_v a_o excellent_a cake_n with_o caroway_n comfit_n take_v five_o pound_n of_o manchet_n paste_n mingle_v very_o stiff_a and_o light_a without_o salt_n cover_v it_o and_o let_v it_o be_v rise_v half_o a_o hour_n when_o your_o oven_n be_v almost_o hot_a take_v two_o pound_n and_o half_a of_o butter_n very_o good_a and_o melt_v it_o and_o take_v five_o egg_n yolk_n and_o whites_n beat_v and_o half_a a_o pound_n of_o sugar_n mingle_v they_o all_o together_o with_o your_o paste_n and_o let_v it_o be_v as_o lithe_a as_o possible_a you_o can_v work_v it_o and_o when_o your_o oven_n be_v hot_a and_o sweep_v strew_v into_o your_o cake_n one_o pound_n of_o caroway_n comfit_n than_o butter_n a_o baking-pan_n and_o bake_v it_o in_o that_o let_v it_o stand_v one_o hour_n and_o quarter_n when_o you_o draw_v it_o lay_v a_o course_n linen_n cloth_n and_o a_o woollen_a one_o over_o it_o so_o let_v it_o lie_v till_o it_o be_v cold_a then_o put_v it_o into_o a_o oven_n the_o next_o day_n for_o a_o little_a time_n and_o it_o will_v eat_v as_o though_o it_o be_v make_v of_o almond_n you_o must_v put_v in_o your_o sugar_n aften_o your_o butter_n clxxxiii_o to_o make_v diet_n bread_n or_o jumbold_n take_v a_o quart_n of_o fine_a flower_n half_o a_o pound_n of_o fine_a sugar_n caroway_n seed_n coriander_n seed_n and_o aniseed_n bruise_v of_o each_o one_o ounce_n mingle_v all_o these_o together_o then_o take_v the_o yolk_n of_o eight_o egg_n and_o the_o whites_n of_o three_o beat_v they_o well_o with_o four_o spoonful_n of_o rosewater_n and_o so_o knead_v these_o all_o together_o and_o no_o other_o liquor_n when_o it_o be_v well_o wrought_v lie_v it_o for_o one_o hour_n in_o a_o linen_n cloth_n before_o the_o fire_n then_o roll_v it_o out_o thin_a tie_v they_o in_o knot_n and_o prick_v they_o with_o a_o needle_n lay_v they_o upon_o butter_v plate_n and_o bake_v they_o in_o a_o oven_n not_o too_o hot_a clxxxiv_o to_o make_v cider_n or_o perry_n as_o clear_v as_o rock_n water_n take_v to_o two_o quart_n of_o cider_n half_o a_o pint_n of_o
milk_n put_v they_o both_o in_o a_o hippocras_n bag_n and_o when_o it_o run_v clear_a bottle_n it_o up_o and_o when_o it_o be_v a_o month_n old_a it_o will_v sparkle_v in_o the_o glass_n as_o you_o drink_v it_o clxxxv_o to_o make_v almond_n bread_n take_v a_o pound_n of_o almond_n blanch_v and_o beat_v with_o rosewater_n then_o take_v a_o pound_n of_o sugar_n beat_v fine_a and_o a_o little_a grate_a bread_n fine_o sear_v put_v they_o into_o a_o platter_n with_o your_o almond_n and_o stir_v they_o well_o together_o set_v they_o over_o a_o chase_v dish_n of_o coal_n and_o boil_v they_o till_o they_o be_v as_o stiff_a as_o paste_n stir_v they_o continual_o then_o mould_v they_o well_o and_o put_v they_o in_o what_o shape_n you_o please_v print_v they_o and_o set_v they_o into_o some_o warm_a place_n to_o dry_v clxxxvi_o to_o make_v good_a almond-milk_n take_v jordan_n almond_n blanch_v and_o beat_v with_o rosewater_n then_o strain_v they_o often_o with_o fair_a water_n wherein_o have_v be_v boil_v violet_n leave_v and_o slice_a date_n when_o your_o almond_n be_v strain_v take_v the_o date_n and_o put_v to_o it_o some_o mace_n sugar_n and_o a_o little_a salt_n warm_v it_o a_o little_a and_o so_o drink_v it_o clxxxvii_o to_o make_v white_a leach_n take_v sweet_a almond_n blanch_v and_o beat_v with_o rosewater_n then_o strain_v with_o fair_a water_n wherein_o have_v be_v boil_v aniseed_n and_o ginger_n put_v to_o it_o as_o much_o cream_n wherein_o pure_a isinglass_n have_v be_v boil_v as_o will_v make_v it_o stiff_a and_o as_o much_o sugar_n as_o you_o please_v let_v it_o be_v scald_a hot_a then_o run_v it_o through_o a_o strainer_n and_o when_o it_o be_v cold_a slice_v it_o out_o it_o be_v very_o good_a for_o a_o weak_a body_n clxxxviii_o to_o make_v red_a leach_n or-yellow_a red_a by_o put_v tornsel_n into_o it_o or_o cochineal_n yellow_a by_o put_v saffron_n in_o it_o clxxxix_o cinnamon_n or_o ginger-leach_n take_v your_o spice_n beat_v and_o sear_v and_o mix_v they_o with_o your_o sear_v sugar_n mould_v they_o up_o with_o gum_n arabic_a infuse_v in_o rose-water_n and_o so_o print_v they_o and_o dry_v they_o cxc_o to_o make_v leech_n of_o date_n take_v your_o date_n stone_v and_o peel_v very_o clean_o within_o beat_v they_o fine_a with_o sugar_n ginger_n and_o cinnamon_n and_o a_o little_a rose-water_n till_o it_o will_v work_v like_o paste_n then_o print_v they_o and_o keep_v they_o dry_a cxci_o to_o make_v fine_a cake_n take_v a_o quart_n of_o flower_n a_o pound_n of_o sugar_n a_o pound_n of_o butter_n with_o three_o or_o four_o yolk_n of_o egg_n a_o little_a rosewater_n and_o a_o spoonful_n of_o yeast_n than_o roll_n they_o out_o thin_a while_o the_o paste_n be_v hot_a prick_v they_o and_o set_v they_o into_o the_o oven_n not_o too_o hot_a cxcii_o to_o make_v cornish_a cake_n take_v claret_n wine_n the_o yolk_n of_o egg_n and_o mace_n beat_v fine_a and_o some_o sugar_n and_o salt_n mingle_v all_o these_o with_o flower_n and_o a_o little_a 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fruit_n and_o close_o it_o over_o and_o wash_v it_o over_o with_o the_o yolk_n of_o a_o egg_n and_o cream_n beat_v together_o just_o when_o you_o set_v it_o into_o the_o oven_n let_v your_o oven_n be_v quick_a but_o do_v not_o let_v it_o stand_v too_o long_o for_o that_o will_v spoil_v it_o ccxxxviii_o to_o make_v short_a paste_n without_o butter_n bake_v your_o flower_n first_o then_o take_v a_o quart_n of_o it_o and_o the_o yolk_n of_o three_o egg_n and_o a_o pint_n of_o cream_n two_o ounce_n of_o fine_a sugar_n and_o a_o little_a salt_n and_o so_o make_v it_o into_o
alone_o in_o their_o liquor_n for_o half_a a_o hour_n very_o fast_o then_o pour_v away_o the_o liquor_n from_o they_o and_o put_v to_o they_o half_o a_o pint_n and_o little_a more_o of_o the_o juice_n of_o curran_n then_o boil_v a_o pound_n of_o double_a refine_a sugar_n to_o a_o candy_n height_n and_o put_v your_o cherry_n and_o juice_n of_o curran_n in_o that_o and_o boil_v they_o again_o very_o fast_o till_o you_o find_v it_o to_o jelly_n very_o well_o lii_o to_o preserve_v raspberry_n take_v the_o weight_n of_o your_o raspberry_n in_o fine_a sugar_n and_o take_v some_o raspberry_n and_o bruise_v they_o a_o little_a then_o take_v the_o clear_a of_o the_o bruise_a raspberry_n i_o mean_v the_o juice_n and_o the_o weight_n of_o it_o in_o sugar_n and_o your_o other_o sugar_n name_v before_o and_o boil_v it_o and_o scum_v it_o then_o put_v in_o your_o whole_a raspberry_n and_o boil_v they_o up_o once_o then_o let_v they_o stand_v over_o the_o fire_n without_o boil_v till_o you_o see_v 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the_o fire_n till_o it_o be_v ready_a to_o boil_v stir_v it_o all_o the_o while_n that_o it_o cream_n not_o then_o pour_v it_o into_o twenty_o several_a platter_n so_o fast_o as_o you_o can_v when_o it_o be_v cold_a take_v off_o the_o cream_n with_o a_o skimmer_n and_o lay_v it_o on_o a_o pie_n plate_n in_o the_o fashion_n of_o a_o cabbage_n crumple_v one_o upon_o another_o do_v thus_o three_o time_n and_o between_o every_o layer_n you_o must_v mingle_v rose-water_n and_o sugar_n mingle_v thick_a and_o lay_v on_o with_o a_o feather_n some_o use_n to_o take_v a_o little_a cream_n and_o boil_v it_o with_o ginger_n then_o take_v it_o from_o the_o fire_n and_o season_v it_o with_o rosewater_n and_o sugar_n and_o the_o juice_n of_o jordan_n almond_n blanch_v and_o beat_v then_o stir_v it_o till_o it_o be_v cold_a that_o it_o cream_n not_o then_o take_v toast_n of_o manchet_n cut_v thin_a not_o too_o hard_a nor_o brown_a lay_v they_o in_o the_o bottom_n of_o the_o dish_n and_o pour_v the_o cream_n upon_o they_o and_o lay_v the_o cabbage_n over_o lviii_o to_o make_v a_o trifle_n take_v sweet_a cream_n season_n it_o with_o rose-water_n and_o sugar_n and_o a_o little_a whole_a mace_n let_v it_o boil_v a_o while_n then_o take_v it_o off_o and_o let_v it_o cool_v and_o when_o it_o be_v lukewarm_a put_v it_o into_o such_o little_a dish_n or_o bowl_n as_o you_o mean_v to_o serve_v it_o in_o then_o put_v in_o a_o little_a runnet_n and_o stir_v it_o together_o when_o you_o serve_v it_o in_o strew_v on_o some_o french_a comfit_n lix_n to_o make_v thick_a cream_n take_v sweet_a cream_n a_o little_a flower_n fine_o sear_v large_a mace_n a_o stick_n of_o cinnamon_n sugar_n and_o rose-water_n let_v all_o these_o boil_n together_o till_o it_o be_v thick_a then_o put_v into_o it_o thick_a cream_n the_o yolk_n of_o egg_n beat_v then_o let_v it_o see_v but_o a_o little_a while_n for_o fear_n of_o turn_v then_o pour_v it_o out_o and_o when_o it_o be_v cold_a serve_v it_o in_o lx._n to_o pickle_n purslan_n to_o keep_v all_o the_o year_n take_v the_o leave_n from_o the_o stalk_n then_o take_v the_o pot_n you_o mean_v to_o keep_v they_o in_o and_o strew_v salt_n over_o the_o bottom_n then_o lay_v in_o a_o good_a row_n of_o the_o leave_n and_o strew_v on_o more_o salt_n then_o lay_v in_o a_o row_n of_o the_o stalk_n and_o put_v in_o more_o salt_n than_o a_o row_n of_o the_o leave_n so_o keep_v it_o close_o cover_v lxi_o to_o stretch_v sheep_n gut_n after_o they_o be_v clean_o scour_v lay_v they_o in_o water_n nine_o day_n shift_v they_o once_o a_o day_n and_o they_o will_v be_v very_o easy_a to_o fill_v and_o when_o they_o be_v fill_v they_o will_v come_v to_o their_o wont_a bigness_n lxii_o to_o make_v cream_n of_o paste_n and_o jelly_n put_v egg_n into_o the_o cream_n as_o you_o do_v for_o a_o fool_n and_o slice_v your_o sweetmeat_n very_o thin_a and_o boil_v with_o they_o then_o sweeten_v it_o and_o put_v it_o into_o a_o dish_n lxxiii_o to_o make_v a_o rare_a medicine_n for_o the_o chine-cough_n make_v a_o syrup_n of_o hysop-water_n and_o white_a sugar_n candy_n then_o take_v the_o powder_n of_o gum_n dragon_n and_o as_o much_o of_o white_a sugar_n candy_n mix_v together_o and_o eat_v of_o it_o several_a time_n of_o the_o day_n or_o take_v the_o abovenamed_a syrup_n either_o of_o they_o will_v do_v the_o cure_n lxiv_o for_o a_o consumption_n take_v of_o syrup_n of_o violet_n syrup_n of_o horehound_n syrup_n of_o maidenhair_n and_o conserve_v of_o fox_n lung_n of_o each_o one_o ounce_n mix_v they_o well_o together_o and_o take_v it_o often_o upon_o a_o licorice_n stick_v in_o the_o day_n time_n and_o at_o night_n lxv_o to_o make_v very_o rare_a ale_n when_o your_o ale_n be_v tun_v into_o a_o vessel_n that_o will_v hold_v eight_o or_o nine_o gallon_n and_o that_o have_v do_v work_v ready_a to_o be_v stop_v up_o then_o take_v a_o pound_n and_o half_a of_o raisin_n of_o the_o sun_n stone_v and_o cut_v in_o piece_n and_o two_o great_a orange_n meat_n and_o rind_n and_o slice_v thin_a with_o the_o rind_n of_o one_o limon_n and_o a_o few_o clove_n one_o ounce_n of_o coriander_n seed_n bruise_v put_v all_o these_o in_o a_o bag_n and_o hang_v they_o in_o the_o vessel_n and_o stop_v it_o up_o close_o when_o it_o have_v stand_v four_o day_n bottle_n it_o up_o fill_v the_o bottle_n but_o a_o little_a above_o the_o neck_n and_o put_v into_o every_o one_o a_o lump_n of_o fine_a sugar_n and_o stop_v they_o close_o and_o let_v it_o be_v three_o week_n or_o a_o month_n before_o you_o drink_v
the_o cream_n then_o stir_v they_o into_o the_o cream_n on_o the_o fire_n with_o some_o yolk_n of_o egg_n and_o serve_v it_o in_o cold_a limon_n posset_n thicken_v with_o yolk_n of_o egg_n make_v a_o fine_a caudle_n for_o a_o sick_a body_n lxxxi_o to_o make_v rare_a cake_n with_o almond_n take_v two_o pound_n and_o a_o half_a of_o blanch_a almond_n beat_v fine_a with_o rosewater_n mix_v they_o with_o a_o pound_n and_o three_o quarter_n of_o fine_a sugar_n and_o some_o musk_n and_o ambergris_n six_o whites_n of_o egg_n beat_v to_o a_o froth_n let_v they_o stand_v a_o little_a then_o set_v they_o on_o a_o chasing-dish_n of_o coal_n and_o dry_v they_o a_o little_a stir_v they_o all_o the_o while_n then_o take_v half_a a_o peck_n of_o flower_n put_v into_o it_o a_o little_a salt_n three_o pint_n of_o ale-yest_n have_v in_o readiness_n your_o cream_n lukewarm_a strain_v your_o yeast_n and_o put_v into_o it_o six_o spoonful_n of_o sack_n put_v in_o spice_n into_o your_o flower_n and_o make_v all_o these_o into_o a_o stiff_a paste_n with_o the_o cream_n work_v it_o well_o and_o lay_v it_o by_o the_o fire_n to_o rise_v one_o hour_n then_o work_v into_o your_o paste_n two_o pound_n and_o a_o quarter_n of_o fresh_a butter_n pull_v your_o paste_n in_o piece_n three_o time_n then_o strew_v in_o a_o pound_n of_o caraway_n comfit_n and_o make_v this_o paste_n into_o five_o cake_n lay_v they_o upon_o butter_a plate_n or_o double_a paper_n then_o strew_v caraway_n comfit_n on_o the_o top_n and_o double_a refine_a sugar_n one_o hour_n will_v bake_v they_o sufficient_o lxxxii_o to_o make_v shrewsbury_n cake_n take_v four_o pound_n of_o flower_n two_o pound_n of_o butter_n one_o pound_n and_o half_a of_o fine_a sugar_n four_o egg_n a_o little_a beat_a cinnamon_n a_o little_a rosewater_n make_v a_o hole_n in_o the_o flower_n and_o put_v the_o egg_n into_o it_o when_o they_o be_v beat_v then_o mix_v the_o butter_n sugar_n cinnamon_n and_o rose-water_n together_o and_o then_o mix_v they_o 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and_o fennel_n seed_n and_o when_o it_o be_v cold_a put_v to_o it_o some_o salt_n and_o as_o much_o of_o vinegar_n as_o will_v make_v it_o a_o strong_a pickle_n then_o take_v they_o out_o of_o the_o water_n and_o salt_n and_o pour_v this_o liquor_n over_o they_o so_o let_v they_o stand_v close_o cover_v for_o a_o fortnight_n or_o three_o week_n then_o pour_v the_o pickle_n from_o they_o and_o boil_v it_o and_o when_o it_o be_v cold_a add_v to_o it_o some_o more_o vinegar_n and_o put_v it_o to_o they_o again_o so_o let_v they_o stand_v one_o month_n long_o and_o now_o and_o then_o when_o you_o see_v occasion_n boil_v it_o again_o and_o when_o it_o be_v cold_a put_v it_o to_o they_o and_o every_o time_n you_o boil_v it_o put_v some_o vinegar_n thereto_o and_o lay_v the_o seed_n and_o piece_n of_o cucumber_n on_o the_o top_n and_o after_o the_o first_o fortnight_n when_o you_o boil_v it_o put_v in_o some_o whole_a pepper_n and_o some_o whole_a clove_n and_o mace_n and_o always_o put_v the_o liquor_n cold_a over_o they_o lxxxvi_o to_o make_v the_o best_a orange_n marmalade_n take_v the_o rind_n of_o the_o deep_a colour_a orange_n boil_v they_o in_o several_a water_n till_o they_o be_v very_o tender_a then_o mince_v they_o small_a and_o to_o one_o pound_n of_o orange_n take_v pound_n of_o pippin_n cut_v small_a one_o pound_n of_o the_o fine_a sugar_n and_o one_o pint_n of_o spring-water_n i_o it_o your_o sugar_n in_o the_o water_n over_o the_o fire_n and_o scum_v it_o then_o put_v in_o your_o pippin_n and_o boil_v they_o till_o they_o be_v very_o clear_a then_o put_v in_o the_o orange_n rind_n and_o boil_v they_o together_o till_o you_o find_v by_o cool_v a_o little_a of_o it_o that_o it_o will_v jelly_n very_o well_o then_o put_v in_o the_o juice_n of_o two_o orange_n and_o one_o limon_n and_o boil_v it_o a_o little_a long_o and_o then_o put_v it_o up_o in_o galley-pot_n lxxxvii_o to_o preserve_v white_a quince_n take_v the_o fair_a you_o can_v get_v and_o coddle_v they_o very_o tender_a so_o that_o a_o straw_n may_v go_v through_o to_o the_o core_n than_o core_n they_o with_o a_o scoop_v or_o small_a knife_n then_o pare_v they_o neat_o and_o weigh_v they_o to_o every_o pound_n of_o quince_n take_v one_o pound_n of_o double_a refine_a sugar_n and_o a_o pint_n of_o the_o water_n wherein_o thin_a slice_n of_o pippin_n have_v be_v boil_v for_o that_o be_v of_o a_o jelly_a quality_n put_v your_o sugar_n to_o the_o pippin_n water_n and_o make_v a_o syrup_n and_o scum_v it_o then_o put_v in_o your_o quince_n and_o boil_v they_o very_o quick_a and_o that_o will_v keep_v they_o whole_a and_o white_a take_v they_o from_o the_o fire_n sometime_o and_o shake_v they_o gentle_o keep_v they_o clean_o scum_v when_o you_o perceive_v they_o to_o be_v very_o clear_a put_v they_o into_o galley_n pot_n or_o glass_n then_o warm_a the_o jelly_n and_o put_v it_o to_o they_o lxxxviii_o to_o make_v conserve_v of_o red_a rose_n take_v their_o bud_n and_o clip_v off_o the_o whites_n then_o take_v three_o time_n their_o weight_n in_o sugar_n double_a refine_a beat_v the_o rose_n well_o in_o a_o mortar_n then_o put_v in_o the_o sugar_n by_o little_a &_o little_a and_o when_o you_o find_v it_o well_o incorporate_v put_v it_o into_o galley_n pot_n and_o cover_v it_o with_o sugar_n and_o so_o it_o will_v keep_v seven_o year_n lxxxix_o to_o make_v plain_a bisket-cake_n take_v a_o pottle_n of_o flower_n and_o put_v to_o it_o half_o a_o pound_n of_o fine_a sugar_n half_o a_o ounce_n of_o caroway_n seed_n half_o a_o ounce_n of_o anniseed_n six_o spoonful_n of_o yeast_n then_o boil_v a_o pint_n of_o water_n or_o little_o more_o put_v into_o it_o a_o quarter_n of_o a_o pound_n of_o butter_n or_o little_a more_o let_v it_o stand_v till_o it_o be_v cold_a then_o temper_v they_o together_o till_o it_o be_v as_o thick_a as_o manchet_n then_o let_v it_o lie_v a_o while_n to_o rise_v so_o roll_n they_o out_o very_o thin_a and_o prick_v they_o and_o bake_v they_o in_o a_o oven_n not_o too_o hot_a xc_o to_o make_v green_a paste_n of_o pippin_n take_v your_o pippin_n while_o they_o be_v green_a and_o coddle_v they_o tender_a then_o peel_v they_o and_o put_v they_o into_o a_o fresh_a warm_a water_n and_o cover_v they_o close_o till_o they_o be_v as_o green_a as_o you_o desire_v then_o take_v the_o pulp_n from_o the_o core_n and_o beat_v it_o very_o fine_a in_o a_o mortar_n then_o take_v the_o weight_n in_o sugar_n and_o wet_v it_o with_o water_n and_o boil_v it_o to_o a_o candy_n height_n then_o put_v in_o your_o pulp_n and_o boil_v they_o together_o till_o it_o will_v come_v from_o the_o bottom_n of_o the_o skillet_n
then_o make_v it_o into_o what_o form_n you_o please_v and_o keep_v they_o in_o a_o stove_n xci_o to_o make_v paste_n of_o any_o plumb_n take_v your_o plumb_n and_o put_v they_o into_o a_o pot_n cover_v they_o close_o and_o set_v they_o into_o a_o pot_n of_o seethe_a water_n and_o so_o let_v they_o be_v till_o they_o be_v tender_a then_o pour_v forth_o their_o liquor_n and_o strain_v the_o pulp_n through_o a_o canvas_n strainer_n then_o take_v to_o half_a a_o pound_n of_o the_o pulp_n of_o plumb_n half_a a_o pound_n of_o the_o pulp_n of_o pippin_n beat_v they_o together_o and_o take_v their_o weight_n in_o fine_a sugar_n with_o as_o much_o water_n as_o will_v wet_v it_o and_o boil_v it_o to_o a_o candy_n height_n then_o put_v in_o your_o pulp_n and_o boil_v they_o together_o till_o it_o will_v come_v from_o the_o bottom_n of_o the_o posnet_n than_o dust_n your_o plate_n with_o sear_v sugar_n and_o so_o keep_v they_o in_o a_o stove_n to_o dry_v xcii_o to_o make_v almond_n ginger_n bread_n take_v a_o little_a gum-dragon_n and_o lay_v it_o in_o steep_a in_o rosewater_n all_o night_n then_o take_v half_a a_o pound_n of_o jordan_n almond_n blanch_v and_o beat_v with_o some_o of_o that_o rose-water_n then_o take_v half_a a_o pound_n of_o fine_a sugar_n beat_v and_o sear_v of_o ginger_n and_o cinnamon_n fine_o sear_v so_o much_o as_o by_o your_o taste_n you_o may_v judge_v to_o be_v fit_a beat_v all_o these_o together_o into_o a_o paste_n and_o dry_v it_o be_v a_o warm_a oven_n or_o stove_n xciii_o to_o make_v snow_n cream_n take_v a_o pint_n of_o cream_n and_o the_o whites_n of_o three_o egg_n one_o spoonful_n or_o two_o of_o rose-water_n whip_v it_o to_o a_o froth_n with_o a_o birchen_a rod_n than_o cast_v it_o off_o the_o rod_n into_o a_o dish_n in_o the_o which_o you_o have_v first_o fasten_v half_o a_o manchet_n with_o some_o butter_n on_o the_o bottom_n and_o a_o long_a rosemary_n sprig_n in_o the_o middle_n when_o you_o have_v cast_v all_o the_o snow_n on_o the_o dish_n then_o garnish_v it_o with_o several_a sort_n of_o sweetmeat_n xciv_o to_o preserve_v orange_n and_o lemon_n that_o they_o shall_v have_v a_o rock_n candy_n on_o they_o in_o the_o syrup_n take_v the_o fair_a and_o cut_v they_o in_o half_n or_o if_o you_o will_v do_v they_o whole_a then_o cut_v a_o little_a hole_n in_o the_o bottom_n so_o that_o you_o may_v take_v out_o all_o the_o meat_n lay_v they_o in_o water_n nine_o day_n shift_v they_o twice_o every_o day_n then_o boil_v they_o in_o several_a water_n till_o a_o straw_n will_v run_v through_o they_o then_o take_v to_o every_o pound_n of_o orange_n or_o limon_n one_o pound_n of_o fine_a sugar_n and_o one_o quart_n of_o water_n make_v your_o syrup_n and_o let_v your_o orange_n or_o lemon_n boil_v a_o while_n in_o it_o then_o let_v they_o stand_v five_o or_o six_o day_n in_o that_o syrup_n then_o to_o every_o pound_n put_v one_o pound_n more_o of_o sugar_n into_o your_o syrup_n and_o boil_v your_o orange_n till_o they_o be_v very_o clear_a then_o take_v your_o orange_n out_o and_o boil_v your_o syrup_n almost_o to_o a_o candy_n and_o put_v to_o they_o xcv_o to_o make_v sugar_n plate_n take_v a_o little_a gum_n dragon_n lay_v in_o steep_a in_o rose-water_n till_o it_o be_v like_o starch_n then_o beat_v it_o in_o a_o mortar_n with_o some_o sear_v sugar_n till_o it_o come_v to_o a_o perfect_a paste_n then_o mould_v it_o with_o sugar_n and_o make_v it_o into_o what_o form_n you_o please_v and_o colour_v some_o of_o they_o lay_v they_o in_o a_o warm_a place_n and_o they_o will_v dry_v of_o themselves_o xcvi_o to_o make_v artisicial_a walnut_n take_v some_o of_o your_o sugar_n plate_n print_v it_o in_o a_o mould_n fit_a for_o a_o walnut_n kernel_n yellow_a it_o over_o with_o a_o little_a saffron_n then_o take_v sear_v cinnamon_n and_o sugar_n as_o much_o of_o the_o one_o as_o the_o other_o work_v it_o in_o paste_n with_o some_o rose-water_n wherein_o gum_n dragon_n have_v be_v steep_v and_o print_v it_o 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let_v they_o boil_v very_o fast_o till_o three_o quart_n be_v boil_v away_o then_o put_v in_o three_o pound_n of_o fine_a sugar_n and_o let_v it_o boil_v till_o it_o begin_v to_o be_v thick_a then_o put_v in_o the_o juice_n of_o a_o limon_n and_o boil_v it_o a_o little_a long_o and_o when_o it_o be_v almost_o cold_a put_v it_o into_o galley-pot_n and_o strew_v they_o over_o with_o sear_v sugar_n and_o so_o keep_v they_o so_o long_o a_o you_o please_v the_o long_o the_o better_o xcviii_o a_o fine_a cordial_a infusion_n take_v the_o flesh_n of_o a_o cock_n chick_n cut_v in_o small_a piece_n and_o put_v into_o a_o glass_n with_o a_o wide_a mouth_n put_v to_o it_o one_o ounce_n of_o hartshorn_n half_o a_o ounce_n of_o red_a coral_n prepare_v with_o a_o little_a large_a mace_n and_o a_o slice_n or_o two_o of_o limon_n and_o two_o ounce_n of_o white_a sugar-candy_n stop_v the_o glass_n close_o with_o a_o cork_n and_o set_v it_o into_o a_o veslel_n of_o seethe_a water_n and_o stuff_n it_o round_o with_o hay_n that_o it_o jog_v not_o when_o you_o find_v it_o to_o be_v enough_o give_v the_o sick_a party_n two_o spoonful_n at_o a_o time_n xcix_o for_o a_o cough_n of_o the_o lung_n take_v two_o ounce_n of_o oil_n of_o sweet_a almond_n new_o draw_v three_o spoonful_n of_o colts-foot_n water_n two_o spoonful_n of_o red_a rose-water_n two_o ounce_n of_o white_a sugar-candy_n fine_o beat_v mingle_v all_o these_o together_o and_o beat_v it_o one_o hour_n with_o a_o spoon_n till_o it_o be_v very_o white_a then_o take_v it_o often_o upon_o a_o liquorice_n stick_v this_o be_v very_o good_a c._n to_o preserve_v grape_n take_v your_o fair_a white_a grape_n and_o pick_v they_o from_o the_o stalk_n than_o stone_n they_o careful_o and_o save_v the_o juice_n then_o take_v a_o pound_n of_o grape_n a_o pound_n of_o fine_a sugar_n and_o a_o pint_n of_o water_n wherein_o slice_a pippin_n have_v be_v boil_v strain_v that_o water_n and_o with_o your_o sugar_n and_o that_o make_v a_o syrup_n when_o it_o be_v well_o scum_v put_v in_o your_o grape_n and_o boil_v they_o very_o fast_o and_o when_o you_o see_v they_o be_v as_o clear_a as_o glass_n and_o that_o the_o syrup_n will_v jelly_n put_v they_o into_o glass_n ci._n to_o make_v collop_n of_o bacon_n in_o sweetmeat_n take_v some_o marchpane_n paste_n and_o the_o weight_n thereof_o in_o fine_a sugar_n beat_v and_o searse_v boil_v they_o on_o the_o fire_n and_o keep_v they_o stir_v for_o fear_n they_o burn_v so_o do_v till_o you_o find_v it_o will_v come_v from_o the_o bottom_n of_o the_o posnet_n then_o mould_v it_o with_o fine_a sugar_n like_o a_o paste_n and_o colour_v some_o of_o it_o with_o beat_a cinnamon_n and_o put_v in_o a_o little_a ginger_n then_o roll_v it_o broad_a and_o thin_a and_o lay_v one_o upon_o another_o till_o you_o think_v it_o be_v of_o a_o fit_a thickness_n and_o cut_v it_o in_o collop_n and_o dry_v it_o in_o a_o oven_n cii_o to_o make_v violet_a cake_n take_v they_o clip_v clean_o from_o the_o white_n and_o their_o weight_n in_o fine_a sugar_n wet_a your_o sugar_n in_o fair_a water_n and_o boil_v it_o to_o a_o candy_n height_n then_o put_v in_o your_o violet_n and_o stir_v they_o well_o together_o with_o a_o few_o drop_n of_o a_o limon_n then_o pour_v they_o upon_o a_o wet_a pye-plate_n or_o on_o a_o slicked_a paper_n and_o cut_v they_o in_o what_o form_n you_o please_v do_v not_o let_v they_o boil_v for_o that_o will_v spoil_v the_o colour_n thus_o you_o may_v do_v with_o any_o herb_n or_o flower_n or_o with_o any_o orange_n or_o limon_n pill_n and_o if_o you_o like_v it_o put_v in_o a_o little_a musk_n or_o
it_o will_v be_v the_o better_a cxvi_o to_o make_v almond_n butter_n to_o look_v white_a take_v about_o two_o quart_n of_o water_n the_o bottom_n of_o a_o manchet_n and_o a_o blade_n of_o large_a mace_n boil_v it_o half_o a_o hour_n and_o let_v it_o stand_v till_o it_o be_v cold_a then_o take_v a_o pound_n of_o sweet_a almond_n blanch_v and_o beat_v with_o rose-water_n very_o fine_a so_o strain_v they_o with_o this_o water_n many_o time_n till_o you_o think_v the_o virtue_n be_v out_o of_o they_o and_o that_o it_o be_v a_o thick_a almond_n milk_n than_o put_v it_o into_o a_o skillet_n and_o make_v it_o boil_v hot_a that_o it_o simper_v then_o take_v a_o spoonful_n of_o the_o juice_n of_o a_o limon_n and_o put_v into_o it_o stir_v of_o it_o in_o and_o when_o you_o perceive_v it_o ready_a to_o turn_v then_o take_v it_o from_o the_o fire_n and_o take_v a_o large_a fine_a cloth_n and_o cast_v your_o liquor_n all_o over_o the_o cloth_n with_o a_o ladle_n then_o scrape_v it_o all_o together_o into_o the_o middle_n with_o a_o spoon_n then_o tie_v it_o hard_o with_o a_o packthread_n so_o let_v it_o hang_v till_o the_o next_o morning_n than_o put_v it_o in_o a_o dish_n and_o sweeten_v it_o with_o rosewater_n and_o sugar_n put_v a_o little_a ambergris_n if_o you_o please_v cxvii_o for_o the_o ptisick_n take_v a_o pottle_n of_o small_a ale_n one_o pound_n of_o raisin_n of_o the_o sun_n stone_v with_o a_o little_a handful_n of_o peniroyal_n boil_v these_o together_o and_o add_v a_o little_a sugar_n candy_n to_o it_o and_o take_v five_o or_o six_o spoonful_n at_o a_o time_n four_o or_o five_o time_n in_o a_o day_n for_o a_o good_a while_n cxviii_o marmalade_n of_o apricock_n take_v the_o ripe_a and_o stone_n they_o and_o pare_v they_o and_o beat_v they_o in_o a_o mortar_n then_o boil_v the_o pulp_n in_o a_o dish_n over_o a_o chafing-dish_n of_o coal_n till_o it_o be_v somewhat_o dry_a then_o take_v the_o weight_n in_o fine_a sugar_n and_o boil_v it_o to_o a_o candy_n height_n with_o some_o rose-water_n then_o put_v in_o your_o pulp_n and_o boil_v they_o together_o till_o it_o will_v come_v from_o the_o bottom_n of_o the_o skillet_n and_o always_o keep_v it_o stir_v for_o fear_v it_o burn_v than_o put_v it_o into_o glass_n cxix_o syrup_n of_o turnip_n take_v of_o the_o best_a and_o pare_v they_o and_o bake_v they_o in_o a_o pot_n then_o take_v the_o clear_a juice_n from_o they_o and_o with_o the_o like_a weight_n in_o fine_a sugar_n make_v it_o into_o a_o syrup_n and_o add_v a_o little_a liquorice_n to_o it_o and_o take_v it_o often_o cxx_o to_o make_v good_a jelly_n take_v a_o lean_a pig_n dress_v it_o clean_o and_o boil_v it_o in_o a_o sufficient_a quantity_n of_o fair_a water_n with_o four_o ounce_n of_o green_a liquorice_n scrape_v and_o bruise_v maidenhair_n two_o handful_n coltsfoot_n one_o handful_n curran_n half_a a_o pound_n date_n two_o ounce_n stone_v and_o slice_v ivory_n one_o ounce_n hartshorn_n one_o ounce_n boil_v these_o to_o a_o strong_a jelly_n and_o strain_v it_o and_o take_v off_o the_o fat_a then_o put_v to_o it_o half_o a_o pound_n of_o sugar_n and_o half_a a_o pint_n of_o white_a wine_n and_o so_o eat_v it_o at_o your_o pleasure_n cxxi_o a_o most_o excellent_a cordial_n prove_v by_o very_o many_o take_v three_o grain_n of_o east_n indian_a bezoar_n as_o much_o of_o ambergris_n powder_n they_o very_o fine_a with_o a_o little_a sugar_n and_o mingle_v it_o with_o a_o spoonful_n and_o half_a of_o the_o syrup_n of_o the_o juice_n of_o citron_n one_o spoonful_n of_o syrup_n of_o clovegilliflower_n and_o one_o spoonsul_n of_o cinnamon_n water_n so_o take_v it_o warm_v cxxii_o to_o make_v the_o black_a juice_n of_o liquorice_n take_v two_o gallon_n of_o run_a water_n three_o handful_n of_o unset_a hyssop_n three_o pound_n and_o half_a of_o liquorice_n scrape_v and_o dry_v in_o the_o sun_n and_o beat_v then_o cover_v it_o close_o and_o boil_v it_o almost_o a_o whole_a day_n in_o the_o water_n when_o it_o be_v enough_o it_o will_v be_v as_o thick_a as_o cream_n then_o let_v it_o stand_v all_o night_n the_o next_o morning_n strain_v it_o and_o put_v it_o in_o several_a pan_n in_o the_o sun_n to_o dry_v till_o it_o will_v work_v like_o wax_n then_o mould_v it_o with_o white_a sugar_n candy_n beat_v and_o sear_v and_o print_v it_o in_o little_a cake_n and_o print_v they_o with_o seal_n and_o dry_v they_o cxxiii_o to_o make_v marchpane_n take_v two_o pound_n of_o jordan_n almond_n blanch_v and_o beat_v they_o in_o a_o mortar_n with_o rosewater_n then_o take_v one_o pound_n and_o half_a of_o sugar_n fine_o sear_v when_o the_o almond_n be_v beat_v to_o a_o fine_a paste_n with_o the_o sugar_n then_o take_v it_o out_o of_o the_o mortar_n and_o mould_v it_o with_o sear_v sugar_n and_o let_v it_o stand_v one_o hour_n to_o cool_v then_o roll_v it_o as_o thin_a as_o you_o will_v do_v for_o a_o tart_a and_o cut_v it_o round_o by_o the_o plate_n than_o set_v a_o edge_n about_o it_o and_o pinch_v it_o than_o set_v it_o on_o a_o bottom_n of_o wafer_n and_o bake_v it_o a_o little_a than_o ice_n it_o with_o rosewater_n and_o sugar_n and_o the_o white_a of_o a_o egg_n beat_v together_o and_o put_v it_o into_o the_o oven_n again_o and_o when_o you_o see_v the_o ice_n rise_v white_a and_o high_a take_v it_o out_o and_o set_v up_o a_o long_a piece_n of_o marchpane_n first_o bake_v in_o the_o middle_n of_o the_o marchpane_n stick_v it_o with_o several_a sort_n of_o comfit_n then_o lay_v on_o leafgold_n with_o a_o feather_n and_o the_o white_a of_o a_o egg_n beat_v cxxiv_o to_o preserve_v green_a pippin_n scald_v some_o green_a pippin_n careful_o then_o pecl_n they_o and_o put_v they_o into_o warm_a water_n and_o cover_v they_o and_o let_v they_o stand_v over_o a_o slow_a fire_n till_o they_o be_v as_o green_a as_o you_o will_v have_v they_o and_o so_o tender_a as_o that_o a_o straw_n may_v run_v through_o they_o then_o to_o every_o pound_n of_o apple_n take_v one_o pound_n of_o fine_a sugar_n and_o half_a a_o pint_n of_o water_n of_o which_o make_v a_o syrup_n and_o when_o you_o have_v scum_v it_o clean_o put_v in_o your_o apple_n and_o let_v they_o boil_v a_o while_n then_o set_v they_o by_o till_o the_o next_o day_n then_o boil_v they_o thorough_o and_o put_v they_o up_o cxxv_o to_o preserve_v peach_n take_v your_o peach_n when_o you_o may_v prick_v a_o hole_n through_o they_o scald_v they_o in_o fair_a water_n and_o rub_v the_o fur_n off_o from_o they_o with_o your_o thumb_n than_o put_v they_o in_o another_o warm_a water_n over_o a_o flow_n fire_n and_o cover_v they_o till_o they_o be_v green_a then_o take_v their_o weight_n in_o fine_a sugar_n and_o a_o little_a water_n boil_v it_o and_o scum_n it_o then_o put_v in_o your_o peach_n and_o boil_v they_o till_o they_o be_v clear_a so_o you_o may_v do_v green_a plumb_n or_o green_a apricock_n cxxvi_o marmalade_n of_o damson_n take_v two_o pound_n of_o damson_n and_o one_o pound_n of_o pippin_n pare_v and_o cut_v in_o piece_n bake_v they_o in_o a_o oven_n with_o a_o little_a slice_a ginger_n when_o they_o be_v tender_a pour_v they_o into_o a_o cullender_n and_o let_v the_o syrup_n drop_v from_o they_o then_o strain_v they_o and_o take_v as_o much_o sugar_n as_o the_o pulp_n do_v weigh_v boil_v it_o to_o a_o candy_n height_n with_o a_o little_a water_n then_o put_v in_o your_o pulp_n and_o boil_v it_o till_o it_o will_v come_v from_o the_o bottom_n of_o the_o skillet_n and_o so_o put_v it_o up_o cxxvii_o marmalade_n of_o wardins_n bake_v they_o in_o a_o earthen_a pot_n then_o cut_v they_o from_o the_o core_n and_o beat_v they_o in_o a_o mortar_n then_o take_v their_o weight_n in_o fine_a sugar_n and_o boil_v it_o to_o a_o candy_n height_n with_o a_o little_a water_n then_o put_v in_o your_o pulp_n with_o a_o little_a beat_a ginger_n and_o boil_v it_o till_o it_o come_v from_o the_o bottom_n of_o the_o posnet_n and_o so_o do_v with_o quince_n if_o you_o please_v cxxviii_o marmalade_n of_o green_a pippin_n to_o look_v green_a scald_v they_o as_o you_o do_v to_o preserve_v then_o stamp_v they_o in_o a_o mortar_n and_o take_v their_o weight_n in_o fine_a sugar_n boil_v it_o to_o a_o candy_n height_n with_o a_o little_a water_n then_o boil_v it_o and_o the_o pulp_n together_o till_o it_o will_v come_v from_o the_o bottom_n of_o the_o posnet_n cxxix_o to_o preserve_v green_a walnut_n take_v they_o and_o steep_v they_o all_o night_n in_o water_n in_o the_o morning_n pare_v they_o and_o boil_v they_o in_o fair_a water_n till_o they_o be_v tender_a and_o then_o stick_v a_o clove_n into_o the_o head_n of_o each_o of_o they_o then_o
a_o paste_n then_o take_v it_o out_o and_o mix_v it_o with_o a_o dram_n of_o musk_n fine_o beat_v as_o much_o civet_n mould_v they_o up_o with_o a_o little_a searse_v sugar_n and_o dry_v they_o between_o rose_n leave_v each_o of_o they_o then_o dry_v they_o very_o well_o and_o keep_v they_o to_o burn_v one_o at_o a_o time_n be_v sufficient_a cxl_o a_o syrup_n for_o a_o cold._n take_v long-wort_n of_o the_o oak_n sage_n of_o jerusalem_n hyssop_n colts-foot_n maidenhair_n scabious_a horehound_n one_o handful_n of_o each_o four_o ounce_n of_o licorice_n scrape_v two_o ounce_n of_o anniseed_n bruise_v half_o a_o pound_n of_o raisin_n of_o the_o sun_n stone_v put_v these_o together_o into_o a_o pipkin_n with_o two_o quart_n of_o spring_n water_n let_v they_o stand_v all_o night_n to_o infuse_v close_o stop_v when_o it_o be_v half_o boil_v away_o strain_v it_o out_o and_o put_v to_o it_o to_o every_o pint_n of_o liquor_n a_o pound_n of_o sugar_n and_o boil_v it_o to_o a_o syrup_n cxli_o to_o 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close_o stop_v into_o a_o kettle_n of_o water_n and_o keep_v the_o water_n boil_v let_v it_o be_v stuff_v round_o with_o hay_n that_o it_o jog_v not_o let_v it_o stand_v so_o four_o hour_n and_o so_o do_v every_o other_o day_n for_o the_o space_n of_o ten_o day_n then_o strain_v it_o into_o a_o dish_n set_v the_o dish_n over_o boil_a water_n and_o let_v it_o vapour_n away_o till_o it_o be_v thick_a then_o add_v to_o it_o one_o pound_n of_o fine_a sugar-candy_n the_o best_a and_o white_a you_o can_v get_v beat_v very_o well_o then_o put_v it_o into_o several_a dish_n and_o dry_v it_o in_o the_o sun_n or_o in_o a_o warm_a oven_n beat_v it_o often_o with_o bone_n knife_n till_o it_o be_v stiff_a then_o take_v as_o much_o gum_n dragon_n steep_v in_o rose-water_n as_o will_v make_v it_o pliable_a to_o your_o hand_n then_o make_v it_o into_o little_a roll_n and_o add_v two_o granin_n of_o musk_n or_o ambergrease_n and_o a_o few_o drop_n of_o oil_n of_o aniseed_n and_o so_o make_v they_o into_o little_a cake_n and_o print_v they_o with_o a_o seal_n and_o then_o dry_v they_o cxliii_o to_o dry_a plumb_n natural_o take_v of_o any_o sort_n and_o prick_v they_o and_o put_v they_o into_o the_o bottom_n of_o a_o sieve_n du_v with_o flower_n to_o keep_v they_o from_o stick_v let_v they_o stand_v in_o a_o warm_a oven_n all_o night_n the_o next_o morning_n turn_v they_o upon_o a_o clean_a sieve_n and_o so_o do_v every_o day_n till_o you_o see_v that_o they_o be_v very_o dry_a cxliv_o to_o dry_v preserve_v pear_n wash_v they_o from_o their_o syrup_n then_o take_v some_o fine_a sugar_n and_o boil_v it_o to_o a_o candy_n height_n with_o a_o little_a water_n then_o put_v in_o your_o pear_n and_o shake_v they_o very_o well_o up_o and_o down_o then_o lay_v they_o upon_o the_o bottom_n of_o a_o sieve_n and_o dry_v they_o in_o a_o warm_a oven_n and_o so_o keep_v they_o cxlv_o to_o make_v little_a cake_n with_o almond_n put_v into_o a_o little_a rose-water_n two_o grain_n of_o ambergrease_n then_o take_v a_o pound_n of_o blanch_a almond_n and_o beat_v they_o with_o this_o rose-water_n then_o take_v a_o pound_n of_o your_o fine_a sugar_n beat_v and_o sear_v and_o when_o your_o almond_n be_v well_o beat_v mix_v some_o of_o the_o sugar_n with_o they_o then_o make_v your_o cake_n and_o lay_v they_o on_o wafer_n sheet_n and_o when_o they_o be_v half_o bake_v take_v the_o rest_n of_o the_o sugar_n be_v boil_v to_o a_o candy_n height_n with_o a_o little_a rosewater_n and_o so_o with_o a_o feather_n wash_v they_o over_o with_o this_o and_o let_v they_o stand_v a_o while_n long_o cxlvi_o to_o make_v very_o pretty_a cake_n that_o will_v keep_v a_o good_a while_n take_v a_o quart_n of_o fine_a flower_n and_o the_o yolk_n of_o 4_o egg_n a_o quarter_n of_o a_o pound_n of_o sugar_n and_o a_o little_a rosewater_n with_o some_o beat_a spice_n and_o as_o much_o cream_n as_o will_v work_v it_o into_o a_o paste_n work_v it_o very_o well_o and_o beat_v it_o then_o roll_v it_o as_o thin_a as_o possible_a and_o cut_v they_o round_o with_o a_o spur_n such_o as_o the_o pastry_n cook_n do_v use_v then_o fill_v they_o with_o curran_n first_o plump_v a_o little_a in_o rosewater_n and_o sugar_n so_o put_v another_o sheet_n of_o paste_n over_o they_o and_o close_v they_o prick_v they_o and_o bake_v they_o but_o let_v not_o your_o oven_n be_v too_o hot_a you_o may_v colour_v some_o of_o they_o with_o saffron_n if_o you_o please_v and_o some_o of_o they_o you_o may_v ice_n over_o with_o rosewater_n and_o sugar_n and_o the_o white_a of_o a_o egg_n beat_v together_o cxlvii_o to_o make_v a_o paste_n to_o wash_v your_o hand_n withal_o take_v a_o pound_n of_o bitter_a almond_n blanch_v they_o and_o beat_v they_o very_o fine_a in_o a_o mortar_n with_o four_o ounce_n of_o fig_n when_o it_o be_v come_v to_o a_o paste_n put_v it_o into_o a_o gallipot_n and_o keep_v it_o for_o your_o use_n a_o little_a at_o a_o time_n will_v serve_v cxlviii_o to_o keep_v flower_n all_o the_o year_n take_v any_o sort_n of_o pretty_a flower_n you_o can_v get_v and_o have_v in_o readiness_n some_o rose-water_n make_v very_o slippery_a by_o lay_v gum_n arabic_a therein_o dip_v your_o flower_n very_o well_o and_o swing_v it_o out_o again_o and_o stick_v they_o in_o a_o sieve_n to_o dry_v in_o the_o sun_n some_o other_o of_o they_o you_o may_v dust_v over_o with_o fine_a flower_n and_o some_o with_o sear_v sugar_n aster_v you_o have_v wet_v they_o and_o so_o dry_v they_o either_o of_o they_o will_v be_v very_o fine_a but_o those_o with_o sugar_n will_v not_o keep_v so_o well_o as_o the_o other_o they_o be_v good_a to_o set_v forth_o banquet_n and_o to_o garnish_v dish_n and_o will_v look_v very_o fresh_a and_o have_v their_o right_a smell_n cxlix_o conserve_v of_o barberry_n take_v barbery_n infuse_v they_o in_o a_o pot_n as_o other_o fruit_n speak_v of_o before_o then_o strain_v they_o and_o to_o every_o pound_n of_o liquor_n take_v two_o pound_n of_o sugar_n boil_v they_o together_o over_o the_o fire_n till_o it_o will_v come_v from_o the_o bottom_n of_o the_o posnet_n and_o then_o put_v it_o into_o galley-pot_n and_o keep_v it_o with_o fine_a sugar_n strew_v over_o it_o cl._n to_o preserve_v barberry_n without_o fire_n take_v your_o fair_a bunch_n and_o lay_v a_o lay_v of_o fine_a sugar_n into_o the_o bottom_n of_o the_o pot_n and_o then_o a_o lay_v of_o barbery_n and_o then_o sugar_n again_o till_o all_o be_v in_o and_o be_v sure_a to_o cover_v they_o deep_a with_o sugar_n last_o of_o all_o and_o cover_v your_o pot_n with_o a_o bladder_n wet_a and_o tie_v on_o that_o no_o air_n get_v in_o and_o they_o will_v keep_v and_o be_v good_a and_o much_o better_a to_o garnish_v dish_n with_o than_o pickle_a barberry_n and_o be_v very_o pleasant_a to_o eat_v cli_n to_o candy_n almond_n to_o look_v as_o though_o they_o have_v their_o shell_n on_o take_v jordan_n almond_n and_o blanch_v they_o then_o take_v fine_a sugar_n wet_v it_o with_o water_n and_o boil_v it_o to_o a_o candy_n height_n colour_n it_o with_o cochineal_n and_o put_v in_o a_o grain_n of_o ambergris_n when_o you_o see_v it_o at_o a_o candy_n height_n put_v in_o your_o almond_n well_o dry_v from_o the_o water_n and_o shake_v they_o over_o the_o fire_n till_o you_o see_v they_o be_v enough_o then_o lay_v they_o in_o a_o stove_n or_o some_o other_o warm_a place_n clii_o to_o candy_n carret_n root_n take_v of_o the_o best_a and_o boil_v they_o tender_a then_o pare_v they_o and_o cut_v they_o in_o such_o piece_n as_o you_o like_v then_o take_v fine_a sugar_n boil_v to_o a_o candy_n height_n with_o a_o little_a water_n
they_o with_o warm_a water_n and_o dry_v they_o in_o the_o oven_n and_o they_o will_v look_v as_o though_o the_o dew_n be_v upon_o they_o clxiv_o to_o make_v jelly_n of_o quince_n take_v your_o quince_n pare_v they_o and_o core_fw-mi they_o and_o cut_v they_o in_o quarter_n than_o put_v they_o into_o a_o new_a earthen_a pot_n with_o a_o narrow_a mouth_n put_v in_o some_o of_o the_o cores_fw-la in_o the_o bottom_n and_o then_o the_o quince_n paste_n it_o up_o and_o bake_v it_o with_o brown_a bread_n then_o run_v it_o through_o a_o bag_n of_o bolt_v stuff_n as_o fast_o as_o you_o can_v and_o crush_v it_o pretty_a hard_a so_o long_o as_o it_o will_v run_v clear_a to_o every_o pound_n of_o it_o take_v a_o pound_n of_o fine_a sugar_n and_o put_v into_o it_o and_o let_v it_o stand_v till_o it_o be_v dissolve_v then_o set_v it_o over_o a_o slow_a fire_n and_o scum_v it_o well_o and_o keep_v it_o stir_v till_o it_o jelly_n than_o put_v it_o into_o glass_n and_o keep_v it_o in_o a_o stove_n clxv_o to_o make_v a_o posset_n take_v a_o quart_n of_o white_a wine_n and_o a_o quart_n of_o water_n boil_v whole_a spice_n in_o they_o then_o take_v twelve_o egg_n and_o put_v away_o half_a the_o whites_n beat_v they_o very_o well_o and_o take_v the_o wine_n from_o the_o fire_n then_o put_v in_o your_o egg_n and_o stir_v they_o very_o well_o then_o set_v it_o on_o a_o slow_a fire_n and_o stir_v it_o till_o it_o be_v thick_a sweeten_v it_o with_o sugar_n and_o strew_v beat_v spice_n thereon_o then_o serve_v it_o in_o you_o may_v put_v in_o ambergris_n if_o you_o like_v it_o or_o one_o perfume_a lozenge_n clxvi_o to_o make_v a_o sack_n posset_n take_v two_o quart_n of_o cream_n and_o boil_v it_o with_o whole_a spice_n then_o take_v twelve_o egg_n well_o beat_v and_o strain_v take_v the_o cream_n from_o the_o fire_n and_o stir_v in_o the_o egg_n and_o as_o much_o sugar_n as_o will_v sweeten_v it_o then_o put_v in_o so_o much_o sack_n as_o will_v make_v it_o taste_v well_o and_o set_v it_o on_o the_o fire_n again_o and_o let_v it_o stand_v a_o while_n then_o take_v a_o ladle_n and_o raise_v it_o up_o gentle_o from_o the_o bottom_n of_o the_o skillet_n you_o make_v it_o in_o and_o break_v it_o as_o little_a as_o you_o can_v and_o so_o do_v till_o you_o see_v it_o be_v thick_a enough_o then_o put_v it_o into_o a_o basin_n with_o the_o ladle_n gentle_o if_o you_o do_v it_o too_o much_o it_o will_v whey_n and_o that_o be_v not_o good_a clxvii_o another_o way_n for_o a_o posset_n boil_v a_o quart_n of_o cream_n as_o for_o the_o other_o then_o take_v the_o yolk_n of_o fourteen_o egg_n and_o four_o whites_n beat_v they_o and_o strain_v they_o take_v the_o cream_n from_o the_o fire_n and_o stir_v in_o your_o egg_n then_o have_v your_o sack_n warm_v in_o a_o basin_n and_o when_o the_o cream_n and_o egg_n be_v well_o mix_v put_v it_o to_o the_o sack_n and_o sweeten_v it_o to_o your_o taste_n with_o fine_a sugar_n and_o let_v it_o stand_v over_o a_o skillet_n of_o seethe_a water_n for_o a_o while_n clxviii_o to_o preserve_v pippin_n in_o thin_a slice_n in_o jelly_n take_v of_o the_o fair_a pippin_n pare_v they_o and_o slice_v they_o into_o cold_a water_n to_o every_o pound_n of_o pippin_n take_v a_o pound_n of_o sugar_n and_o a_o pint_n of_o water_n boil_v it_o and_o scum_n it_o then_o shake_v your_o pippin_n clean_o from_o the_o water_n and_o put_v they_o into_o the_o syrup_n boil_v they_o very_o clear_a and_o apace_o then_o put_v in_o some_o thin_a chip_n or_o orange_n or_o citron_n preserve_v and_o to_o one_o pound_n of_o pippin_n put_v the_o juice_n of_o two_o orange_n and_o one_o limon_n then_o boil_v they_o a_o little_a long_o till_o you_o see_v they_o will_v jelly_n and_o then_o put_v they_o into_o glass_n but_o take_v heed_n you_o lay_v they_o in_o careful_o and_o lay_v the_o chip_n here_o and_o there_o between_o then_o warm_a the_o jelly_n and_o put_v soft_o over_o they_o clxix_o to_o preserve_v currant_n in_o jelly_n take_v the_o fair_a and_o pick_v they_o from_o the_o stalk_n and_o stone_n they_o then_o take_v their_o weight_n in_o sugar_n wet_v it_o with_o water_n boil_v it_o and_o scum_n it_o then_o put_v in_o your_o currant_n and_o boil_v they_o up_o quick_a shake_v they_o often_o and_o scum_v they_o and_o when_o they_o will_v jelly_n they_o be_v enough_o then_o put_v they_o into_o glass_n thus_o you_o may_v do_v white_a and_o red_a both_o and_o they_o will_v be_v in_o a_o stiff_a jelly_n and_o cut_v very_o well_o do_v not_o cover_v they_o before_o they_o be_v cold_a clxx_o to_o preserve_v ripe_a apricock_n take_v they_o and_o stone_n they_o then_o weigh_v they_o and_o to_o every_o pound_n of_o apricock_n take_v a_o pound_n of_o fine_a sugar_n beat_v small_a then_o pare_v your_o fruit_n and_o as_o you_o pare_v they_o cast_v some_o sugar_n over_o they_o and_o so_o do_v till_o all_o be_v do_v than_o set_v they_o on_o the_o fire_n and_o let_v the_o sugar_n melt_v but_o gentle_o then_o boil_v they_o a_o little_a in_o the_o syrup_n and_o set_v they_o by_o till_o the_o next_o day_n then_o boil_v they_o quick_a and_o till_o they_o be_v very_o clear_a than_o put_v they_o in_o pot_n and_o boil_v the_o syrup_n a_o little_a more_o and_o put_v it_o to_o they_o if_o you_o will_v have_v they_o in_o jelly_n you_o must_v put_v some_o of_o the_o infusion_n of_o goosberry_n or_o of_o pippin_n into_o your_o syrup_n and_o add_v more_o sugar_n to_o it_o clxxi_o to_o preserve_v cornelion_n take_v the_o fair_a and_o weigh_v they_o then_o take_v their_o weight_n in_o sugar_n and_o lay_v a_o lay_v of_o sugar_n into_o the_o pan_n and_o then_o a_o lay_v of_o cornelion_n till_o all_o be_v in_o and_o let_v your_o last_o lay_v be_v sugar_n than_o put_v a_o little_a water_n into_o the_o midst_n of_o the_o pan_n and_o set_v it_o on_o the_o fire_n and_o when_o the_o sugar_n be_v melt_v boil_v they_o up_o quick_a and_o take_v they_o often_o and_o shake_v they_o and_o scum_v they_o when_o you_o do_v perceive_v they_o to_o be_v very_o 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they_o in_o a_o long_a gallipot_n in_o a_o kettle_n of_o boil_a water_n when_o they_o be_v all_o to_o piece_n then_o take_v their_o weight_n in_o fine_a sugar_n boil_v to_o a_o candy_n height_n with_o a_o little_a water_n then_o put_v in_o your_o apricock_n and_o stir_v they_o over_o a_o slow_a fire_n but_o do_v not_o let_v it_o boil_v when_o it_o will_v jelly_n put_v it_o into_o glass_n ccxvii_o to_o make_v smooth_a marmalade_n of_o cherry_n infuse_v they_o as_o you_o do_v the_o other_o then_o strain_v they_o hard_o and_o boil_v the_o juice_n with_o a_o candy_n as_o you_o do_v the_o other_o ccxviii_o to_o make_v white_a trencher-plate_n which_o may_v be_v eat_v take_v two_o egg_n beat_v very_o well_o yolk_n and_o whites_n two_o spoonful_n of_o sack_n one_o spoonful_n of_o rosewater_n and_o so_o much_o flower_n as_o will_v make_v it_o into_o a_o stiff_a paste_n than_o roll_n it_o thin_a and_o then_o lie_v it_o upon_o the_o ontside_n of_o plate_n well_o butter_v cut_v they_o fit_a to_o the_o plate_n and_o bake_v they_o upon_o they_o then_o take_v they_o forth_o and_o when_o they_o be_v cold_a take_v a_o pound_n of_o double_a refine_a sugar_n beat_v and_o sear_v with_o a_o little_a ambergris_n the_o white_a of_o a_o egg_n and_o rose-water_n beat_v these_o well_o together_o and_o ice_n your_o plate_n all_o over_o with_o it_o and_o set_v they_o into_o the_o oven_n again_o till_o they_o be_v dry_a ccxix_o to_o make_v the_o froth_n posset_n take_v three_o pint_n of_o cream_n or_o new_a milk_n set_v it_o on_o the_o fire_n then_o take_v sixteen_o egg_n and_o put_v the_o whites_n into_o a_o basin_n very_o deep_a and_o beat_v the_o yolk_n by_o themselves_o make_v a_o custard_n with_o they_o and_o the_o cream_n which_o be_v on_o the_o fire_n then_o beat_v the_o yolk_n to_o a_o froth_n with_o a_o little_a sack_n and_o a_o little_a sugar_n when_o it_o be_v a_o thick_a froth_n cast_v it_o into_o another_o dish_n with_o a_o spoon_n then_o take_v half_a a_o pint_n of_o sack_n and_o 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a_o pickle_n of_o white_a wine_n and_o white_a wine_n vinegar_n and_o boil_v in_o it_o whole_a clove_n nutmeg_n mace_n and_o ginger_n slice_v and_o some_o whole_a pepper_n when_o it_o be_v cold_a put_v they_o into_o it_o and_o keep_v they_o for_o sauce_n of_o several_a meat_n and_o if_o you_o will_v dress_v they_o to_o eat_v present_o put_v they_o in_o a_o dish_n over_o a_o chafingdish_a of_o coal_n without_o any_o liquor_n and_o the_o fire_n will_v draw_v out_o their_o natural_a liquor_n which_o you_o must_v pour_v away_o then_o put_v in_o whole_a spice_n onion_n and_o butter_n with_o a_o little_a wine_n and_o so_o let_v they_o stew_v a_o while_n then_o serve_v it_o in_o ccxxu._n to_o preserve_v whole_a quince_n to_o look_v red_a when_o they_o be_v pare_v and_o core_v put_v they_o into_o cold_a water_n and_o for_o every_o pound_n of_o quince_n take_v one_o pound_n of_o sugar_n and_o a_o pint_n of_o water_n make_v a_o syrup_n thereof_o then_o put_v in_o your_o quince_n and_o set_v they_o on_o a_o slow_a fire_n close_o cover_v till_o you_o see_v they_o be_v of_o a_o good_a colour_n and_o very_o tender_a then_o take_v they_o out_o and_o boil_v your_o syrup_n till_o it_o will_v jelly_n ccxxvi_o to_o make_v very_o good_a marma_n of_o quince_n to_o look_v red_a weigh_v your_o quince_n and_o pare_v they_o cut_v they_o in_o quarter_n and_o core_n they_o and_o keep_v they_o in_o cold_a water_n then_o take_v their_o weight_n in_o sugar_n and_o a_o little_a water_n and_o boil_v it_o and_o scum_v it_o then_o put_v in_o your_o quince_n and_o set_v they_o on_o a_o slow_a
paste_n ccxxxix_o to_o candy_n whole_a spice_n with_o a_o hard_a rock-candy_n take_v one_o pound_n of_o fine_a sugar_n and_o eight_o spoonful_n of_o rosewater_n and_o the_o weight_n of_o sixpence_n of_o gum._n arabic_a that_o be_v clear_a boil_v they_o together_o till_o a_o drop_n will_v run_v as_o small_a as_o a_o hair_n then_o put_v it_o into_o a_o earthen_a pipkin_n and_o have_v before_o steep_v your_o spice_n one_o night_n or_o two_o in_o rosewater_n put_v your_o spice_n into_o the_o pipkin_n and_o stop_v it_o up_o close_o that_o no_o air_n get_v in_o keep_v it_o in_o a_o hot_a place_n three_o week_n then_o break_v your_o pot_n with_o a_o hammer_n thus_o you_o may_v do_v with_o preserve_v orange_n and_o lemon_n any_o kind_n of_o fruit_n and_o flower_n or_o herb_n if_o you_o please_v ccxl_o to_o make_v a_o very_a fine_a biscuit_n take_v half_o a_o pound_n of_o sear_v sugar_n the_o yolk_n of_o six_o egg_n a_o little_a sear_v spice_n and_o seed_n and_o a_o little_a ambergris_n or_o 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till_o they_o be_v very_o tender_a then_o take_v vinegar_n water_n and_o sugar_n and_o make_v a_o syrup_n then_o put_v in_o your_o lemon_n first_o cut_v as_o you_o will_v a_o apple-paring_a round_a and_o round_o till_o you_o come_v at_o the_o top_n boil_v they_o a_o while_n in_o the_o syrup_n than_o set_v they_o by_o till_o the_o next_o day_n then_o boil_v they_o again_o a_o little_a and_o so_o do_v till_o the_fw-mi 〈…〉_z they_o be_v clear_a and_o the_o syrup_n thick_a when_o you_o serve_v they_o to_o the_o table_n wash_v they_o in_o vinegar_n ccxlix_o to_o stew_v prune_n without_o fire_n take_v your_o large_a prune_n well_o wash_v and_o put_v they_o into_o a_o broad_a mouth_a glass_n then_o put_v to_o they_o some_o claret_n wine_n and_o whole_a spice_n and_o cover_v your_o glass_n very_o well_o and_o set_v it_o in_o the_o sun_n ten_o day_n or_o more_o and_o they_o will_v eat_v very_o fine_o you_o must_v also_o put_v a_o little_a sugar_n into_o the_o glass_n with_o they_o ccl_o to_o make_v syrup_n of_o the_o juice_n of_o citron_n or_o lemon_n take_v the_o juice_n of_o either_o of_o they_o and_o put_v twice_o the_o weight_n of_o fine_a sugar_n therein_o put_v it_o into_o a_o long_a gallipot_n and_o set_v that_o pot_n into_o a_o kettle_n of_o boil_a water_n till_o you_o see_v they_o be_v well_o incorporate_v then_o take_v it_o out_o and_o when_o it_o be_v cold_a put_v it_o up_o ccli_o to_o make_v punch_n take_v one_o quart_n of_o claret_n wine_n half_o a_o pint_n of_o brandy_n and_o a_o little_a nutmeg_n grate_v a_o little_a sugar_n and_o the_o juice_n of_o a_o limon_n and_o so_o drink_v it_o cclii_o to_o make_v limonado_n take_v one_o quart_n of_o sack_n half_o a_o pint_n of_o brandy_n half_o a_o pint_n of_o fair_a water_n the_o juice_n of_o two_o lemon_n and_o some_o of_o the_o pill_n so_o brew_v they_o together_o with_o sugar_n and_o drink_v it_o ccliii_o to_o make_v paste_n of_o pomewaters_n take_v your_o pomewater_fw-mi apple_n and_o put_v they_o in_o a_o long_a gallipot_n and_o set_v that_o pot_n in_o a_o kettle_n of_o boil_a water_n till_o your_o apple_n be_v tender_a then_o pare_v they_o and_o cut_v they_o from_o the_o core_n and_o beat_v they_o in_o a_o mortar_n very_o well_o then_o take_v their_o weight_n in_o fine_a sugar_n and_o boil_v it_o to_o a_o candy_n height_n with_o a_o little_a water_n then_o put_v in_o your_o apple_n and_o boil_v they_o till_o it_o will_v come_v from_o the_o bottom_n of_o the_o posnet_n when_o it_o be_v almost_o cold_a mould_n it_o with_o sear_v sugar_n and_o make_v it_o in_o cake_n and_o dry_v they_o ccliv_o to_o make_v syrup_n of_o raspberry_n or_o of_o other_o fruit_n as_o grape_n or_o the_o like_a take_v the_o juice_n of_o your_o fruit_n and_o the_o weight_n thereof_o in_o fine_a sugar_n mix_v they_o together_o and_o put_v they_o into_o a_o long_a galley-pot_n and_o set_v that_o pot_n into_o a_o kettle_n of_o seethe_a water_n and_o when_o you_o see_v it_o be_v enough_o let_v it_o cool_v and_o then_o put_v it_o up_o after_o you_o have_v strain_v out_o your_o juice_n you_o must_v let_v it_o stand_v to_o settle_v three_o or_o four_o day_n before_o your_o put_v the_o sugar_n into_o it_o and_o then_o take_v only_o the_o clear_a this_o be_v exceed_o good_a and_o comfortable_a in_o all_o fever_n ccliv_o to_o make_v a_o caudle_n for_o a_o sick_a body_n both_o pleasant_a and_o comfortable_a take_v a_o quart_n of_o white_a wine_n and_o boil_v it_o a_o while_n with_o a_o blade_n of_o large_a mace_n and_o a_o little_a whole_a cinnamon_n then_o take_v four_o ounce_n of_o sweet_a almond_n blanch_v and_o beat_v with_o
mince_v small_a work_v all_o these_o with_o the_o yolk_n of_o a_o raw_a egg_n and_o stuff_v your_o meat_n with_o it_o but_o save_o some_o and_o set_v it_o under_o the_o meat_n while_o it_o do_v roast_v when_o your_o meat_n be_v almost_o roast_v enough_o put_v to_o these_o in_o the_o dish_n a_o quarter_n of_o a_o pint_n of_o white_a wine_n vinegar_n and_o some_o sugar_n when_o your_o meat_n be_v ready_a serve_v it_o in_o with_o this_o sauce_n and_o strew_v on_o salt_n ccxx_o to_o make_v boil_v salad_n boil_v some_o carot_n very_o tender_a and_o scrape_v they_o to_o piece_n like_o the_o pulp_n of_o a_o apple_n season_n they_o with_o cinnamon_n and_o ginger_n and_o sugar_n put_v in_o curran_n a_o little_a vinegar_n and_o a_o piece_n of_o sweet_a butter_n stew_n these_o in_o a_o dish_n and_o when_o they_o begin_v to_o dry_v put_v in_o more_o butter_n and_o a_o little_a salt_n so_o serve_v they_o to_o the_o table_n thus_o you_o may_v do_v lettuce_n or_o spinage_n or_o beet_n ccxxi_o to_o 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and_o take_v sweet_a herb_n chap_v small_a and_o mix_v with_o beat_a egg_n and_o a_o little_a salt_n take_v some_o great_a oyster_n and_o be_v dry_v from_o their_o liquor_n dip_v they_o in_o these_o egg_n and_o fry_v they_o a_o little_a then_o stuff_v your_o meat_n well_o with_o they_o then_o save_o some_o of_o they_o for_o sauce_n and_o roast_v your_o mutton_n and_o baste_v it_o with_o claret_n wine_n butter_n and_o salt_n save_o the_o gravy_n and_o put_v it_o with_o the_o oyster_n into_o a_o dish_n to_o stew_n with_o some_o anchovy_n and_o claret_n wine_n when_o your_o meat_n be_v enough_o rub_v the_o dish_n with_o a_o shelot_n and_o lay_v your_o meat_n in_o it_o and_o then_o put_v some_o caper_n into_o your_o sauce_n and_o pour_v over_o it_o so_o serve_v it_o in_o garnish_n your_o dish_n with_o olive_n caper_n and_o sampire_n ccxxxi_o to_o roast_v a_o calf_n he_o add_v with_o oyster_n split_v your_o calf_n head_n as_o to_o boil_v and_o let_v it_o lie_v in_o water_n a_o while_n 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the_o queen-like_a closet_n or_o rich_a cabinet_n store_v with_o all_o manner_n of_o rare_a receipt_n for_o preserve_v candy_n &_o cookery_n very_o pleasant_a and_o beneficial_a to_o all_o ingenious_a person_n of_o the_o female_a sex_n by_o hannah_n wolley_n london_n print_v for_o r._n lowndes_n at_o the_o white_a lion_n in_o ducklane_n near_o west-smithfield_n 1670._o license_v nou._n 16_o 1669._o roger_n l'_fw-mi estrange_v the_o queenlike_a closet_n rich_a or_o cabinet_n to_o the_o true_o virtuous_a and_o my_o much_o honour_a friend_n m_o rs_fw-fr grace._n buzby_n daughter_n to_o the_o late_a sr._n henry_n cary_n knight_n banneret_n and_o wife_n to_o mr._n robert_n buzby_n gentleman_n and_o woollen_a draper_n of_o london_n madam_n your_o kind_a and_o good_a acceptance_n of_o my_o endeavour_n in_o work_n for_o you_o and_o that_o esteem_v you_o have_v for_o what_o else_o i_o can_v do_v make_v i_o bold_a to_o present_v this_o book_n to_o you_o which_o by_o that_o time_n you_o have_v 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string_n that_o stand_v up_o in_o the_o middle_n of_o the_o blossom_n and_o take_v they_o which_o be_v not_o at_o all_o fade_a and_o they_o will_v look_v as_o though_o they_o be_v new_o gather_v without_o open_v xli_o to_o pickle_n cucumber_n take_v the_o least_o you_o can_v get_v and_o lay_v a_o layer_n of_o cucumber_n and_o then_o a_o layer_n of_o beat_a spice_n dill_n and_o bayliff_n leave_v and_o so_o do_v till_o you_o have_v fill_v your_o pot_n and_o let_v the_o spice_n dill_n and_o bay_n leave_v cover_v they_o then_o fill_v up_o your_o pot_n with_o the_o best_a wine_n vinegar_n and_o a_o little_a salt_n and_o so_o keep_v they_o slice_a turnip_n also_o very_o thin_a in_o some_o vinegar_n pepper_n and_o a_o little_a salt_n do_v make_v a_o very_a good_a salad_n but_o they_o will_v keep_v but_o six_o week_n xlii_o to_o make_v sugar-cake_n take_v a_o pound_n of_o fine_a sugar_n beat_v and_o sear_v with_o four_o ounce_n of_o the_o fine_a flower_n put_v to_o it_o one_o pound_n of_o 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cream_n which_o be_v boil_v keep_v it_o stir_v lest_o it_o curdle_n take_v it_o from_o the_o fire_n and_o keep_v it_o stir_v till_o it_o be_v a_o little_a cold_a then_o run_v it_o through_o a_o strainer_n dish_n it_o up_o and_o let_v it_o stand_v one_o night_n the_o next_o day_n it_o will_v be_v as_o stiff_a as_o a_o custard_n then_o stick_v it_o with_o blanch_a almond_n citron_n pill_n and_o eringo_n root_n and_o so_o serve_v it_o in_o xliv_o to_o make_v syrup_n of_o turnip_n for_o a_o consumption_n take_v half_o a_o peck_n of_o turnip_n wash_v and_o pare_v clean_o cut_v they_o thin_a put_v to_o they_o one_o pound_n of_o raisin_n of_o the_o sun_n stone_v one_o quarter_n of_o a_o pound_n of_o fig_n cut_v small_a one_o ounce_n of_o aniseed_n bruise_v half_o a_o ounce_n of_o liquorice_n slice_v one_o ounce_n of_o clove_n bruise_v two_o handful_n of_o borage_n flower_n and_o so_o much_o water_n as_o will_v cover_v all_o and_o two_o finger_n breadth_n above_o they_o then_o boil_v it_o on_o 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quarter_n of_o a_o pound_n of_o loaf_n sugar_n one_o quarter_n of_o a_o pound_n of_o raisin_n of_o the_o sun_n stone_v four_o spoonful_n of_o aniseed_n beat_v to_o powder_n than_o put_v all_o together_o into_o a_o bottle_n and_o stop_v it_o close_o take_v three_o spoonful_n of_o this_o in_o a_o morning_n fast_v and_o again_o one_o hour_n before_o supper_n and_o shake_v the_o bottle_n when_o you_o pour_v it_o out_o xlvii_o to_o make_v cake_n of_o quince_n take_v the_o best_a you_o can_v get_v and_o pare_v they_o and_o slice_v they_o thin_a from_o the_o core_n than_o put_v they_o into_o a_o gallipot_n close_o stop_v and_o tie_v it_o down_o with_o a_o cloth_n and_o put_v it_o into_o a_o kettle_n of_o boil_a water_n so_o that_o it_o may_v stand_v steady_a about_o five_o hour_n and_o as_o your_o water_n boil_v away_o in_o the_o kettle_n fill_v it_o up_o with_o more_o warm_a water_n then_o pour_v your_o quince_n into_o a_o fine_a hair_n sieve_n and_o let_v it_o drain_v all_o the_o liquor_n into_o a_o basin_n then_o take_v this_o liquor_n and_o weigh_v it_o and_o to_o every_o pound_n take_v a_o pound_n of_o double_a refine_a sugar_n boil_v this_o sugar_n to_o a_o candy_n height_n then_o put_v in_o your_o liquor_n and_o set_v they_o over_o a_o slow_a fire_n and_o stir_v they_o continual_o till_o you_o see_v it_o will_v jelly_n but_o do_v not_o let_v it_o boil_v then_o put_v it_o into_o glass_n and_o set_v they_o in_o a_o stove_n till_o you_o see_v they_o with_o a_o candy_n on_o the_o top_n then_o turn_v they_o out_o with_o a_o wet_a knife_n on_o the_o other_o side_n upon_o a_o white_a paper_n sleeked_a over_o with_o a_o sleek_a stone_n and_o set_v they_o in_o the_o stove_n again_o till_o the_o other_o side_n be_v dry_a and_o then_o keep_v they_o in_o a_o dry_a place_n xlviii_o to_o make_v marmalade_n of_o apricock_n take_v apricock_n pare_v they_o and_o cut_v they_o in_o quarter_n and_o to_o every_o pound_n of_o apricock_n put_v a_o pound_n of_o fine_a sugar_n than_o put_v your_o apricock_n into_o a_o skillet_n with_o half_a of_o the_o sugar_n and_o let_v they_o boil_v very_o tender_a and_o gentle_o and_o bruise_v they_o with_o the_o back_n of_o a_o spoon_n tillt_v hey_o be_v like_o pap_n then_o take_v the_o other_o part_n of_o the_o sugar_n and_o boil_v it_o to_o a_o candy_n height_n than_o put_v your_o apricock_n into_o that_o sugar_n and_o keep_v it_o stir_v over_o the_o fire_n till_o all_o the_o sugar_n be_v melt_v but_o do_v not_o let_v it_o boil_v then_o take_v it_o from_o the_o fire_n and_o stir_v it_o till_o it_o be_v almost_o cold_a then_o put_v it_o in_o glass_n and_o let_v it_o have_v the_o air_n of_o the_o fire_n to_o dry_v it_o xlix_o to_o make_v limon_n cake_n take_v half_o a_o pound_n of_o refine_a sugar_n put_v to_o it_o two_o spoonful_n of_o rosewater_n as_o much_o orange_a flower-water_n and_o as_o much_o of_o fair_a water_n boil_v it_o to_o a_o candy_n height_n then_o put_v in_o the_o rind_n of_o a_o limon_n grate_v and_o a_o little_a juice_n stir_v it_o well_o on_o the_o fire_n and_o drop_v it_o on_o plate_n or_o sleeked_a paper_n l._n to_o make_v wafer_n take_v a_o quart_n of_o flower_n heap_v and_o put_v to_o it_o the_o yolk_n of_o four_o egg_n and_o two_o or_o three_o spoonful_n of_o rosewater_n mingle_v this_o well_o together_o then_o make_v it_o like_v batter_v with_o cream_n and_o a_o little_a sugar_n and_o bake_v it_o on_o iron_n very_o thin_a pour_v on_o li._n to_o make_v marmalade_n of_o cherry_n with_o curran_n take_v four_o pound_n of_o cherry_n when_o they_o be_v stone_v and_o boil_v they_o
ambergrease_n ciii_o to_o preserve_v white_a damson_n take_v to_o every_o pound_n one_o pound_n of_o fine_a sugar_n and_o a_o quarter_n of_o a_o pint_n of_o fair_a water_n make_v your_o syrup_n and_o scum_n it_o well_o then_o take_v it_o from_o the_o fire_n and_o when_o it_o be_v almost_o cold_a put_v in_o your_o damson_n and_o let_v they_o scald_v a_o little_a then_o take_v they_o off_o a_o while_n and_o then_o set_v they_o on_o again_o when_o you_o perceive_v they_o to_o be_v very_o clear_a put_v they_o into_o pot_n or_o glass_n civ_o to_o make_v very_o good_a cake_n take_v to_o a_o peck_n of_o flower_n four_o pound_n of_o currant_n well_o wash_v dry_a and_o pick_v four_o pound_n of_o butter_n one_o pound_n of_o sugar_n one_o ounce_n of_o cinnamon_n one_o ounce_n of_o nutmeg_n beat_v the_o spice_n and_o lay_v it_o all_o night_n in_o rose-water_n the_o next_o day_n strain_v it_o out_o then_o take_v one_o pint_n and_o a_o half_a of_o good_a ale-yeast_n the_o yolk_n of_o 4_o egg_n a_o pint_n of_o cream_n put_v a_o pound_n of_o the_o butter_n into_o the_o warm_a cream_n put_v the_o rest_n into_o the_o flower_n in_o piece_n then_o wet_a your_o flower_n with_o your_o cream_n and_o put_v in_o your_o currant_n and_o a_o little_a salt_n and_o four_o or_o five_o spoonful_n of_o carraway-comfit_n and_o your_o spice_n mix_v they_o all_o and_o the_o yeast_n well_o together_o and_o let_v it_o lie_v one_o hour_n to_o rise_v then_o make_v it_o up_o and_o bake_v it_o in_o a_o pan_n butter_v it_o may_v stand_v two_o hour_n cv_o to_o make_v paste_n royal._n take_v quince_n marmalade_n almost_o cold_a and_o mould_v it_o up_o with_o searsed_a sugar_n to_o a_o paste_n then_o make_v it_o into_o what_o form_n you_o please_v and_o dry_v they_o in_o a_o stove_n cvi_o to_o make_v paste_n of_o pippin_n colour_v with_o barberry_n take_v the_o pulp_n of_o coddle_a pippin_n and_o as_o much_o of_o the_o juice_n of_o barberry_n as_o will_v colour_v it_o then_o take_v the_o weight_n of_o it_o in_o fine_a sugar_n boil_v it_o to_o a_o candy_n height_n with_o a_o little_a water_n then_o put_v in_o your_o pulp_n beat_v very_o well_o in_o a_o mortar_n boil_v it_o till_o it_o come_v from_o the_o bottom_n of_o the_o posner_n than_o dust_n your_o plate_n with_o sugar_n and_o drop_v they_o thereon_o and_o dry_v they_o in_o a_o stove_n or_o warm_a oven_n cvii_o to_o preserve_v barberry_n take_v one_o pound_n of_o stone_a barberry_n and_o twice_o their_o weight_n in_o fine_a sugar_n then_o strip_v two_o or_o three_o handful_n of_o barberry_n from_o their_o stalk_n and_o put_v they_o into_o a_o dish_n with_o as_o much_o sugar_n as_o barberry_n over_o a_o chafingdish_a of_o coal_n when_o you_o see_v they_o be_v well_o plump_v strain_v they_o then_o wet_a your_o other_o sugar_n with_o this_o and_o no_o water_n boil_v it_o and_o scum_v it_o and_o then_o put_v in_o your_o stone_a barberry_n and_o boil_v they_o till_o they_o be_v very_o clear_a cviii_o to_o make_v jelly_n of_o curran_n or_o of_o any_o other_o fruit._n take_v your_o fruit_n clean_o pick_v from_o the_o stalk_n and_o put_v they_o into_o a_o long_a galley-pot_n and_o set_v it_o into_o a_o kettle_n of_o water_n close_o cover_v keep_v the_o water_n boil_v till_o you_o find_v the_o fruit_n be_v well_o infuse_v then_o pour_v out_o the_o clear_a and_o take_v the_o weight_n of_o it_o in_o fine_a sugar_n wet_a your_o sugar_n with_o water_n and_o boil_v it_o to_o a_o candy_n height_n then_o put_v in_o your_o clear_a liquor_n and_o keep_v it_o stir_v over_o a_o slow_a fire_n till_o you_o see_v it_o will_v jelly_n but_o do_v not_o let_v it_o boil_v the_o pulp_n which_o be_v lest_o of_o the_o liquor_n you_o may_v make_v paste_n of_o if_o you_o please_v as_o you_o do_v the_o pippin_n paste_n before_o name_v cix_o to_o make_v a_o goosberry_n fool._n take_v a_o pint_n and_o half_a of_o goosberry_n clean_o pick_v from_o the_o stalk_n put_v they_o into_o a_o skillet_n with_o a_o pint_n and_o half_a of_o fair_a water_n scald_v they_o till_o they_o be_v very_o tender_a then_o bruise_v they_o well_o in_o the_o water_n and_o boil_v they_o with_o a_o pound_n and_o half_a of_o fine_a sugar_n till_o it_o be_v of_o a_o good_a thickness_n then_o put_v to_o it_o the_o yolk_n of_o six_o egg_n and_o a_o pint_n of_o cream_n with_o a_o nutmeg_n quarter_v stir_v these_o well_o together_o till_o you_o think_v they_o be_v enough_o over_o a_o slow_a fire_n and_o put_v it_o into_o a_o dish_n and_o when_o it_o be_v cold_a eat_v it_o cx_o to_o make_v perfume_a lozenge_n take_v twelve_o grain_n of_o ambergris_n and_o six_o grain_n of_o musk_n and_o beat_v it_o with_o some_o sugar-plate_n speak_v of_o before_o then'roule_v it_o out_o in_o thin_a cake_n and_o make_v they_o into_o what_o form_n you_o please_v you_o may_v make_v they_o round_o like_o a_o sugar_n plumb_n and_o put_v a_o coriander_n seed_n in_o each_o of_o they_o and_o so_o they_o will_v be_v fine_a comfit_n and_o you_o may_v make_v they_o into_o lozenge_n to_o perfume_v wine_n with_o cxi_o to_o candy_n eryngo_n root_n take_v the_o root_n new_o gather_v without_o knot_n or_o joint_n wash_v they_o clean_o and_o boil_v they_o in_o several_a water_n till_o they_o be_v very_o tender_a then_o wash_v they_o well_o and_o dry_v they_o in_o a_o cloth_n slit_v they_o and_o take_v out_o the_o pith_n &_o braid_v they_o in_o braid_n as_o you_o will_v a_o woman_n hair_n or_o else_o twist_v they_o then_o take_v twice_o their_o weight_n in_o sine_fw-la sugar_n take_v half_a that_o sugar_n and_o to_o every_o pound_n of_o sugar_n one_o quarter_n of_o a_o pint_n of_o rosewater_n and_o as_o much_o fair_a water_n make_v a_o syrup_n of_o it_o and_o put_v in_o your_o root_n and_o boil_v they_o and_o when_o they_o be_v very_o clear_a wet_a the_o rest_n of_o the_o sugar_n with_o rosewater_n and_o boil_v it_o to_o a_o candy_n height_n then_o put_v in_o the_o root_n and_o boil_v they_o and_o shake_v they_o and_o when_o they_o be_v enough_o take_v they_o off_o and_o shake_v they_o till_o they_o be_v cold_a and_o dry_a then_o lay_v they_o upon_o dish_n or_o plate_n till_o they_o be_v thorough_o dry_a and_o then_o put_v they_o up_o thus_o you_o may_v do_v orange_n or_o limon_n or_o citron_n pill_n or_o potato_n root_n cxii_o to_o preserve_v goosberry_n take_v your_o goosberry_n and_o stone_n they_o then_o take_v a_o little_a more_o than_o their_o weight_n in_o fine_a sugar_n then_o with_o as_o much_o water_n as_o will_v melt_v the_o sugar_n boil_v it_o and_o scum_n it_o then_o put_v in_o your_o goosberry_n and_o boil_v they_o apace_o till_o they_o be_v clear_a then_o take_v up_o your_o goosberry_n and_o put_v they_o into_o glass_n and_o boil_v the_o syrup_n a_o little_a more_o and_o put_v over_o they_o cxiii_o to_o make_v leach_n and_o to_o colour_v it_o take_v one_o ounce_n of_o isinglass_n and_o lay_v it_o in_o water_n four_o and_o twenty_o hour_n change_v the_o water_n three_o or_o four_o time_n then_o take_v a_o quart_n of_o new_a milk_n boil_v with_o a_o little_a slice_a ginger_n and_o a_o stick_n of_o cinnamon_n one_o spoonful_n of_o rosewater_n and_o a_o quarter_n of_o a_o pound_n of_o sugar_n when_o it_o have_v boil_v a_o while_n put_v in_o the_o isinglass_n and_o boil_v it_o till_o it_o be_v thick_a keep_v it_o always_o stir_v then_o strain_v it_o and_o keep_v it_o stir_v and_o when_o it_o be_v cold_a you_o may_v slice_v it_o out_o and_o serve_v it_o upon_o plate_n you_o may_v colour_v it_o with_o saffron_n and_o some_o with_o turnsole_n and_o lay_v the_o white_a and_o that_o one_o upon_o another_o and_o cut_v it_o and_o it_o will_v look_v like_o bacon_n it_o be_v good_a for_o weak_a people_n and_o child_n which_o have_v the_o rickets_o cxiv_o to_o take_v away_o the_o sign_n of_o the_o small_a pox._n take_v some_o spermaceti_n and_o twice_o so_o much_o virgin_n wax_n melt_v they_o together_o and_o spread_v it_o upon_o kid_n leather_n in_o the_o shape_n of_o a_o mask_n then_o lay_v it_o upon_o the_o face_n and_o keep_v it_o on_o night_n and_o day_n it_o be_v a_o very_a fine_a remedy_n cxv_o for_o morphew_n or_o freckle_n and_o to_o clear_v the_o skin_n take_v the_o blood_n of_o any_o fowl_n or_o beast_n and_o wipe_v your_o face_n all_o over_o with_o it_o every_o night_n when_o you_o go_v to_o bed_n for_o a_o fortnight_n together_o and_o the_o next_o day_n wash_v it_o all_o off_o with_o white_a wine_n and_o white_a sugar_n candy_n and_o sometime_o hold_v your_o face_n over_o the_o smoke_n of_o brimstone_n for_o a_o while_n and_o shut_v your_o eye_n if_o you_o add_v the_o juice_n of_o a_o limon_n to_o the_o white_a wine_n
which_o will_v be_v above_o a_o hour_n then_o take_v some_o sack_n and_o sweeten_v it_o with_o sugar_n and_o pour_v all_o over_o it_o and_o serve_v it_o to_o the_o table_n cclxvii_o to_o make_v fine_a black_a pudding_n take_v the_o blood_n of_o a_o hog_n and_o strain_v it_o and_o let_v it_o stand_v to_o settle_v put_v in_o a_o little_a salt_n while_o it_o be_v warm_a then_o pour_v off_o the_o water_n on_o the_o top_n of_o the_o blood_n and_o put_v so_o much_o oatmeal_n as_o you_o think_v fit_a let_v it_o stand_v all_o night_n then_o put_v in_o eight_o egg_n beat_v very_o well_o as_o much_o cream_n as_o you_o think_v fit_a one_o nutmeg_n or_o more_o grate_v some_o pennyroyal_n and_o other_o herb_n shred_v small_a good_a store_n of_o beef_n suet_n shred_v very_o small_a and_o a_o little_a more_o salt_n mix_v these_o very_a well_o together_o and_o then_o have_v your_o gut_n very_o well_o scour_v and_o scrape_v with_o the_o back_n of_o a_o knife_n fill_v they_o but_o not_o too_o full_a then_o when_o you_o have_v tie_v they_o fast_o wash_v they_o in_o fair_a water_n and_o let_v your_o water_n boil_v when_o they_o go_v in_o then_o boil_v they_o half_o a_o hour_n then_o stir_v they_o with_o the_o handle_n of_o a_o ladle_n and_o take_v they_o up_o and_o lay_v they_o upon_o clean_a straw_n and_o prick_v they_o with_o a_o needle_n and_o when_o they_o be_v a_o little_a cool_v put_v they_o into_o the_o boil_a water_n again_o and_o boil_v they_o till_o they_o be_v enough_o cclxviii_o to_o make_v the_o best_a almond-pudding_n take_v a_o quart_n of_o thick_a cream_n and_o boil_v it_o a_o while_n with_o whole_a spice_n then_o put_v in_o half_a a_o pound_n of_o sweet_a almond_n blanch_v and_o beat_v to_o a_o paste_n with_o rosewater_n boil_v these_o together_o till_o it_o will_v come_v from_o the_o bottom_n of_o the_o posnet_n continual_o stir_v it_o for_o fear_v it_o burn_v then_o put_v it_o out_o and_o when_o it_o be_v cool_v put_v in_o twelve_o yolk_n of_o egg_n and_o six_o whites_n some_o marrow_n in_o big_a bit_n or_o beef_n suet_n shred_v small_a as_o much_o sugar_n as_o you_o think_v fit_a then_o fill_v your_o gut_n be_v clean_o scrape_v you_o may_v colour_v some_o of_o they_o if_o you_o please_v and_o into_o some_o put_v plump_v curran_n and_o boil_v they_o just_a as_o you_o do_v the_o other_o cclix_o to_o make_v a_o rice_n pudding_n to_o bake_v take_v three_o pint_n of_o milk_n or_o more_o and_o put_v therein_o a_o quarter_n of_o a_o pound_n of_o rice_n clean_o wash_v and_o pick_v then_o set_v they_o over_o the_o fire_n and_o let_v they_o warm_v together_o and_o often_o stir_v they_o with_o a_o wooden_a spoon_n because_o that_o will_v not_o scrape_v too_o hard_o at_o the_o bottom_n to_o make_v it_o burn_v then_o let_v it_o boil_v till_o it_o be_v very_o thick_a then_o take_v it_o off_o and_o let_v it_o cool_v then_o put_v in_o a_o little_a salt_n some_o beat_a spice_n some_o raisin_n and_o curran_n and_o some_o marrow_n or_o beef_n suet_n shred_v very_o small_a than_o butter_n your_o pan_n and_o so_o bake_v it_o but_o not_o too_o much_o cclxx._n to_o make_v a_o pudding_n of_o wild_a curd_n take_v wild_a curd_n and_o cream_n with_o they_o put_v thereto_o egg_n both_o yolk_n and_o white_n rosewater_n sugar_n and_o beat_a spice_n with_o some_o raisin_n and_o curran_n and_o some_o marrow_n and_o a_o little_a salt_n than_o butter_n a_o pan_n and_o bake_v it_o cclxxi_o to_o make_v pudding_n of_o plum-cake_n slice_v your_o cake_n into_o some_o cream_n or_o milk_n and_o boil_v it_o and_o when_o it_o be_v cold_a put_v in_o egg_n sugar_n a_o little_a salt_n and_o some_o marrow_n so_o butter_n a_o pan_n and_o bake_v it_o or_o fill_v gut_n with_o it_o cclxxii_o to_o make_v biscuit_n pudding_n take_v naples_n biscuit_n and_o cut_v they_o into_o milk_n and_o boil_v it_o then_o put_v in_o egg_n spice_n sugar_n marrow_n and_o a_o little_a salt_n and_o so_o boil_v it_o and_o bake_v it_o cclxxii_o to_o make_v a_o dry_a oatmeal_n pudding_n take_v your_o oatmeal_n well_o pick_v and_o put_v into_o it_o a_o little_a salt_n some_o raisin_n and_o curran_n and_o some_o beat_a spice_n and_o good_a store_n of_o beef_n suet_n fine_o shred_v so_o tie_v it_o up_o hard_o in_o a_o cloth_n and_o let_v your_o water_n boil_v when_o you_o put_v it_o in_o and_o let_v it_o boil_v very_o well_o if_o you_o will_v butter_n it_o then_o leave_v out_o the_o suet_n and_o if_o you_o will_v leave_v out_o the_o fruit_n then_o put_v in_o sweet_a herb_n good_a store_n cclxxiii_o to_o make_v almond_n pudding_n a_o different_a way_n from_o the_o other_o take_v two_o manchet_n and_o grate_v they_o then_o scald_v they_o in_o some_o cream_n then_o put_v in_o some_o almond_n blanch_v and_o beat_v as_o you_o do_v other_o with_o rosewater_n let_v there_o be_v about_o half_a a_o pound_n then_o put_v in_o eight_o egg_n well_o beat_v some_o spice_n sugar_n salt_n and_o marrow_n and_o have_v your_o gut_n well_o stowr_v and_o scrape_v fill_v they_o but_o not_o too_o full_a and_o boil_v they_o as_o you_o do_v the_o other_o or_o bake_v it_o if_o you_o please_v curran_n will_v do_v well_o in_o it_o cclxxiv_o to_o make_v a_o quake_a pudding_n take_v grate_v bread_n a_o little_a flower_n sugar_n salt_n beat_a spice_n and_o store_n of_o egg_n well_o beat_v mix_v these_o well_o and_o beat_v they_o together_o then_o dip_v a_o clean_a cloth_n in_o hot_a water_n and_o flower_n it_o over_o and_o let_v one_o hold_v it_o at_o the_o four_o corner_n till_o you_o put_v it_o in_o so_o tie_v it_o up_o hard_o and_o let_v your_o water_n boil_v when_o you_o put_v it_o in_o then_o boil_v it_o for_o one_o hour_n and_o serve_v it_o in_o with_o sack_n sugar_n and_o butter_n cclxxvi_o to_o make_v good_a dumpling_n take_v some_o flower_n and_o a_o little_a salt_n and_o a_o little_a ale-yeast_n and_o so_o much_o water_n as_o will_v make_v it_o into_o a_o paste_n so_o let_v your_o water_n boil_v when_o you_o do_v put_v they_o in_o boil_v they_o but_o a_o little_a while_n and_o then_o butter_n they_o cclxxvii_o another_o way_n to_o make_v dumpling_n take_v half_o a_o quarter_n of_o a_o peck_n of_o flower_n and_o one_o egg_n yolk_n and_o white_a half_o a_o pound_n of_o butter_n break_v in_o little_a bit_n mix_v they_o together_o with_o so_o much_o cold_a milk_n as_o will_v make_v it_o up_o do_v not_o break_v your_o butter_n too_o small_a for_o than_o they_o will_v not_o flake_n make_v they_o up_o like_o roll_n of_o butter_n and_o when_o your_o water_n boil_v put_v they_o in_o and_o do_v not_o boil_v they_o too_o much_o than_o butter_n they_o cclxxviii_o another_o way_n to_o make_v dumpling_n take_v flower_n and_o temper_n it_o very_o light_a with_o egg_n milk_n or_o rather_o cream_n beat_a spice_n salt_n and_o a_o little_a sugar_n then_o wet_a a_o cloth_n in_o hot_a water_n and_o flower_n it_o and_o so_o boil_v it_o for_o a_o pudding_n or_o else_o make_v it_o pretty_a stiff_a with_o the_o flower_n and_o a_o little_a grate_a bread_n and_o so_o boil_v they_o for_o dumpling_n than_o butter_n they_o and_o serve_v they_o in_o cclxxix_o to_o make_v a_o green_a pudding_n to_o butter_n take_v a_o quart_n of_o cream_n and_o boil_v it_o then_o put_v in_o twelve_o egg_n yolk_n and_o white_n well_o beat_v and_o one_o manchet_n grate_v small_a a_o little_a salt_n beat_a spice_n and_o some_o sugar_n then_o colour_n it_o well_o with_o some_o juice_n of_o spinage_n or_o if_o you_o will_v have_v it_o yellow_a colour_n it_o with_o saffron_n so_o boil_v it_o in_o a_o wet_a cloth_n flower_v as_o before_o and_o serve_v it_o in_o with_o wine_n sugar_n and_o butter_n and_o stick_v it_o with_o blanch_a almond_n split_v in_o half_n and_o pour_v the_o sauce_n over_o it_o and_o it_o will_v look_v like_o a_o hedgehog_n you_o may_v at_o some_o time_n stick_v it_o with_o candy_a orange_n pill_n or_o limon_n pill_n or_o eringo_n root_n candy_v you_o may_v sometime_o strew_v on_o some_o caroway_n comfit_n and_o if_o you_o will_v bake_v it_o then_o put_v in_o some_o marrow_n and_o some_o date_n cut_v small_a thus_o you_o have_v many_o pudding_n teach_v in_o one_o cclxxx_o to_o make_v a_o pudding_n of_o a_o hog_n liver_n take_v your_o liver_n and_o boil_v it_o in_o water_n and_o salt_n but_o not_o too_o much_o then_o beat_v it_o fine_a in_o a_o mortar_n and_o put_v to_o it_o one_o quart_n of_o cream_n a_o little_a salt_n rose-water_n sugar_n beat_a spice_n and_o curran_n with_o six_o egg_n beat_v very_o well_o mix_v it_o well_o and_o if_o you_o bake_v it_o put_v in_o marrow_n or_o if_o you_o boil_v it_o in_o skin_n but_o if_o you_o boil_v it_o in_o a_o
the_o bag_n of_o spice_n and_o when_o it_o have_v stand_v a_o few_o day_n bottle_n it_o up_o if_o you_o will_v have_v it_o red_a you_o must_v put_v the_o honey_n to_o strong_a ale_n wort_n instead_o of_o water_n iii_o to_o make_v collar_v beef_n take_v a_o good_a flank_n of_o beef_n and_o lay_v it_o in_o pump_n water_n and_o salt_n or_o rather_o saltpetre_n one_o day_n and_o one_o night_n then_o take_v pepper_n mace_n nutmeg_n ginger_n and_o cloves_n with_o a_o little_a of_o the_o herb_n call_v tarragon_n beat_v your_o spice_n shred_v your_o tarragon_n and_o mingle_v these_o with_o some_o suet_n beat_v small_a and_o strew_v upon_o your_o beef_n and_o so_o roll_v it_o up_o and_o tie_v it_o hard_o and_o bake_v it_o in_o a_o pot_n with_o claret_n wine_n and_o butter_n let_v the_o pot_n be_v cover_v close_o &_o something_o in_o the_o pot_n to_o keep_v the_o meat_n down_o in_o the_o liquor_n that_o it_o may_v not_o scorch_v set_v it_o into_o the_o oven_n with_o household_n bread_n and_o when_o it_o be_v bake_v take_v it_o out_o and_o let_v it_o cool_v then_o hang_v it_o up_o one_o night_n in_o the_o chimney_n before_o you_o eat_v it_o and_o so_o as_o long_o as_o you_o please_v serve_v it_o in_o with_o bay_a leave_n and_o eat_v it_o with_o mustard_n and_o sugar_n iv._o to_o make_v almond_n pudding_n with_o french_a roll_n or_o naples_n biscuit_n take_v a_o quart_n of_o cream_n boil_v it_o with_o whole_a spice_n then_o take_v it_o from_o the_o fire_n and_o put_v in_o three_o naples_n biscuit_n or_o one_o penny_n french_a roll_n slice_v thin_a and_o cover_v it_o up_o to_o scald_v when_o it_o be_v cold_a put_v in_o four_o ounce_n of_o sweet_a almond_n blanch_v and_o beat_v with_o rosewater_n the_o yolk_n of_o eight_o egg_n and_o a_o little_a marrow_n with_o as_o much_o sugar_n as_o you_o think_v fit_a and_o a_o little_a salt_n you_o may_v boil_v it_o or_o bake_v it_o or_o put_v it_o into_o skin_n if_o it_o be_v boil_v or_o bake_v put_v sugar_n on_o it_o when_o you_o 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it_o be_v hot_a put_v in_o a_o quarter_n of_o a_o pound_n of_o fresh_a butter_n and_o stir_v it_o in_o when_o it_o be_v cold_a mix_v that_o and_o your_o curd_n together_o very_o well_o then_o put_v in_o one_o pound_n and_o half_a of_o plump_v currant_n some_o beat_a spice_n a_o very_a little_a salt_n rosewater_n and_o the_o yolk_n of_o eight_o egg_n half_o a_o pint_n of_o cream_n and_o a_o little_a sugar_n mix_v they_o well_o together_o then_o make_v some_o paste_n with_o flower_n butter_n the_o yolk_n of_o a_o egg_n and_o fair_a water_n and_o roll_n it_o out_o thin_a and_o so_o bake_v they_o in_o bake-pan_n and_o do_v not_o let_v they_o stand_v too_o long_o in_o the_o oven_n vii_o another_o way_n for_o cheesecake_n take_v the_o curd_n of_o four_o gallon_n of_o new_a milk_n and_o put_v thereto_o half_a a_o pound_n of_o almond_n blanch_v and_o beat_v fine_a with_o rose-water_n then_o put_v in_o one_o pint_n of_o raw_a cream_n the_o yolk_n of_o ten_o egg_n some_o beat_a spice_n a_o little_a salt_n one_o pound_n and_o half_a of_o plump_v currant_n a_o little_a rosewater_n and_o some_o sugar_n and_o so_o mix_v they_o very_o well_o and_o put_v they_o into_o your_o crust_n and_o bake_v they_o viii_o another_o way_n for_o cheesecake_n take_v the_o curd_n of_o four_o gallon_n of_o new_a milk_n beat_v it_o well_o in_o a_o mortar_n with_o half_a a_o pound_n of_o fresh_a butter_n and_o then_o season_v it_o as_o you_o do_v the_o other_o abovenamed_a ix_o another_o way_n for_o cheesecake_n take_v the_o same_o quantity_n of_o curd_n and_o mix_v it_o with_o half_a a_o pound_n of_o rice_n boil_v tender_a in_o milk_n one_o quarter_n of_o a_o pound_n of_o fresh_a butter_n the_o yolk_n of_o eight_o egg_n one_o pint_n of_o cream_n beat_a spice_n two_o pound_n of_o curran_n first_o plump_v rosewater_n and_o sugar_n and_o a_o little_a salt_n and_o so_o bake_v they_o not_o too_o much_o x._o to_o make_v a_o sresh_a cheese_n take_v some_o very_a tender_a cheese-curd_n stamp_v it_o very_o well_o in_o a_o mortar_n with_o a_o little_a rosewater_n wherein_o whole_a spice_n have_v be_v steep_v then_o let_v it_o stand_v in_o a_o little_a cullender_n about_o half_a a_o hour_n then_o turn_v it_o out_o into_o your_o dish_n and_o serve_v it_o to_o the_o table_n with_o cream_n wine_n and_o sugar_n xi_o another_o way_n for_o a_o fresh_a cheese_n take_v a_o quart_n of_o cream_n and_o boil_v in_o it_o whole_a spice_n then_o stir_v in_o the_o yolk_n of_o eight_o egg_n and_o four_o white_n well_o beat_v and_o when_o they_o be_v hot_a put_v in_o so_o much_o sack_n as_o will_v give_v it_o a_o good_a taste_n then_o stir_v it_o over_o the_o fire_n till_o it_o run_v on_o a_o curd_n then_o beat_v it_o in_o a_o mortar_n as_o the_o other_o and_o serve_v it_o to_o the_o table_n with_o cream_n and_o sugar_n xii_o to_o make_v oatmeal_n pudding_n take_v oatmeal_n beat_v fine_a put_v to_o it_o some_o cream_n beat_a spice_n rosewater_n and_o sugar_n some_o currant_n some_o marrow_n or_o beef_n sewir_n shred_v fine_a and_o a_o little_a salt_n than_o butter_n your_o pan_n and_o bake_v it_o xiii_o pudding_n in_o ball_n to_o stew_n or_o to_o fry_v take_v part_n of_o a_o leg_n of_o veal_n parboil_v it_o and_o shred_v it_o fine_a with_o some_o beef_n suet_n then_o take_v some_o cream_n curran_n spice_n rosewater_n sugar_n and_o a_o little_a salt_n a_o little_a grate_a bread_n and_o one_o handful_n of_o flower_n and_o with_o the_o yolk_n of_o egg_n make_v they_o in_o ball_n and_o stew_v they_o between_o two_o dish_n with_o wine_n and_o butter_n or_o you_o may_v make_v some_o of_o they_o in_o the_o shape_n of_o sausage_n and_o fry_v they_o in_o butter_n so_o serve_v they_o 〈◊〉_d 〈◊〉_d table_n with_o sugar_n strew_v over_o they_o fourteen_o to_o boil_v pigeon_n take_v your_o large_a pigeon_n and_o cut_v they_o in_o half_n wash_v they_o and_o dry_v they_o then_o boil_v a_o little_a water_n &_o salt_n with_o some_o whole_a spice_n and_o a_o little_a faggot_n of_o sweet_a herb_n then_o put_v in_o your_o pigeon_n and_o boil_v they_o and_o when_o they_o be_v enough_o take_v some_o boil_a parsley_n shred_v small_a some_o sweet_a butter_n claret_n wine_n and_o a_o anchovy_n heat_v they_o together_o then_o put_v in_o the_o yolk_n of_o egg_n and_o make_v it_o thick_a over_o the_o fire_n then_o put_v in_o your_o pigeon_n into_o a_o dish_n garnish_v with_o pickle_a barberry_n and_o raw_a parsley_n and_o so_o pour_v over_o they_o your_o sauce_n and_o serve_v it_o to_o the_o table_n xv._n to_o make_v a_o apple_n tansie_n take_v a_o quart_n of_o cream_n one_o manchet_n grate_v the_o yolk_n of_o ten_o egg_n and_o four_o whites_n a_o little_a salt_n some_o sugar_n and_o a_o little_a spice_n then_o cut_v your_o apple_n in_o round_a thin_a slice_n and_o lay_v they_o into_o your_o frying-pan_n in_o order_n your_o butter_n be_v hot_a when_o your_o apple_n be_v fry_v pour_v in_o your_o batter_v and_o fry_v it_o on_o the_o one_o side_n then_o turn_v it_o on_o a_o pie-plate_n and_o slide_v it_o into_o the_o pan_n again_o and_o fry_v it_o than_o put_v it_o on_o a_o pie-plate_n and_o squeeze_v the_o juice_n of_o a_o limon_n over_o it_o and_o strew_v on_o fine_a sugar_n and_o serve_v it_o to_o the_o table_n xvi_o to_o make_v a_o green_a tansie_n to_o fry_v or_o boil_v over_o a_o pot._n take_v a_o quart_n of_o cream_n the_o yolk_n of_o one_o dozen_o of_o egg_n &_o half_a their_o whites_n well_o beat_v mix_v they_o together_o and_o put_v in_o one_o nutmeg_n grate_v than_o colour_n it_o well_o with_o the_o juice_n of_o spinage_n and_o sweeten_v it_o with_o sugar_n then_o
parslie_n and_o lay_v it_o to_o the_o fire_n baste_v it_o with_o butter_n and_o when_o it_o be_v enough_o flower_n it_o and_o serve_v it_o to_o the_o table_n with_o butter_n the_o juice_n of_o orange_n and_o gross_a pepper_n and_o a_o little_a salt_n xxix_o to_o make_v coddle_v cream_n take_v fair_a coddle_v apple_n and_o when_o you_o have_v scald_v they_o very_o well_o peel_v they_o and_o put_v they_o into_o warm_a water_n over_o a_o few_o embers_o cover_v close_o till_o they_o be_v very_o green_a then_o take_v a_o quart_n of_o cream_n and_o boil_v it_o with_o a_o blade_n of_o mace_n and_o then_o bruise_v six_o of_o your_o codling_n very_o well_o and_o when_o your_o cream_n be_v almost_o cold_a put_v in_o your_o codling_n and_o stir_v they_o very_o well_o over_o a_o slow_a fire_n for_o fear_n they_o turn_v then_o put_v in_o the_o yolk_n of_o egg_n well_o beat_v and_o what_o sugar_n you_o think_v fit_a and_o let_v it_o be_v upon_o the_o fire_n stir_v it_o till_o you_o think_v it_o be_v enough_o then_o serve_v it_o in_o cold_a xxx_o a_o very_a dainty_a summer_n dish_n set_a a_o little_a morning_n milk_n with_o runnet_n as_o for_o a_o cheese_n when_o it_o be_v come_v slice_v it_o out_o with_o a_o thin_a slice_v and_o lay_v it_o into_o the_o dish_n you_o mean_v to_o serve_v it_o in_o and_o put_v to_o it_o a_o little_a raw_a cream_n what_o wine_n you_o please_v and_o some_o sugar_n and_o so_o eat_v it_o xxxi_o to_o butter_n lobster_n crab_n or_o crayfish_n take_v out_o their_o meat_n and_o mince_v it_o small_a and_o set_v it_o over_o a_o chafingdish_a of_o coal_n with_o a_o little_a white_a wine_n a_o little_a salt_n and_o a_o blade_n of_o mace_n and_o when_o it_o be_v very_o hot_a put_v in_o some_o butter_n and_o some_o crumb_n of_o white_a bread_n then_o warm_a the_o shell_n against_o the_o fire_n and_o fill_v they_o again_o with_o their_o meat_n and_o so_o serve_v they_o in_o you_o may_v do_v shrimp_v or_o prawn_n thus_o only_o you_o must_v not_o put_v they_o into_o 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very_o thin_a and_o wrap_v they_o in_o it_o and_o some_o bay_n leave_v and_o so_o tie_v they_o fast_o to_o the_o spit_n and_o roast_n they_o and_o baste_v they_o well_o with_o claret_n wine_n and_o butter_n and_o when_o they_o be_v enough_o dredge_v they_o over_o with_o grate_a bread_n and_o serve_v they_o in_o with_o wine_n butter_n and_o anchovy_n garnish_n your_o dish_n as_o you_o please_v xli_o to_o make_v a_o pie_n with_o eel_n and_o oyster_n make_v your_o paste_n and_o roll_n it_o thin_a and_o lay_v itinto_o your_o baking-pan_n then_o take_v great_a eel_n and_o flay_v they_o and_o gut_n
they_o cut_v they_o in_o piece_n and_o wash_v they_o and_o dry_v they_o then_o lay_v some_o butter_n into_o your_o pie_n and_o season_v your_o eel_n with_o pepper_n salt_n nutmeg_n clove_n and_o mace_n and_o lay_v they_o in_o then_o cover_v they_o all_o over_o with_o great_a oifter_n and_o put_v in_o three_o or_o four_o bay_a leaf_n then_o put_v in_o more_o of_o your_o beat_a spice_n and_o salt_n then_o cover_v they_o well_o with_o butter_n and_o put_v in_o two_o or_o three_o spoonful_n of_o white_a wine_n so_o close_o it_o and_o bake_v it_o then_o serve_v it_o in_o hot_a to_o the_o table_n xlii_o to_o make_v a_o pie_n with_o parsnep_n and_o oyster_n very_o good_a take_v your_o parsnep_n tender_o boil_v and_o slice_v they_o thin_a then_o have_v your_o paste_n ready_o lay_v in_o your_o baking-pan_n put_v in_o good_a store_n of_o butter_n then_o lay_v in_o a_o lay_v of_o parsnep_n and_o some_o large_a mace_n and_o pepper_n crack_v than_o some_o oyster_n and_o yolk_n of_o egg_n hard_o 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water_n as_o will_v cover_v they_o with_o a_o little_a spice_n and_o salt_n a_o little_a white_a wine_n or_o claret_n some_o butter_n two_o anchovy_n and_o a_o bundle_n of_o sweet_a herb_n cover_v they_o and_o set_v they_o into_o a_o oven_n not_o too_o hot_a when_o they_o be_v enough_o serve_v they_o in_o garnish_n your_o dish_n wherein_o they_o lie_v with_o barberry_n raw_a parsley_n and_o slice_n of_o limon_n and_o lay_v sippet_n in_o the_o bottom_n liii_o to_o bake_v collop_n of_o bacon_n and_o egg_n take_v a_o dish_n and_o lay_v a_o pie_n plate_n therein_o then_o lay_v in_o your_o collop_n of_o bacon_n and_o break_v your_o egg_n upon_o they_o then_o lay_v on_o parsley_n and_o set_v they_o into_o a_o oven_n not_o too_o hot_a and_o they_o will_v be_v rather_o better_o than_o fry_v liv._o to_o make_v furmity_n take_v some_o new_a milk_n or_o cream_n and_o boil_v it_o with_o whole_a spice_n then_o put_v in_o your_o wheat_n or_o pearl_n barley_n boil_v very_o tender_a in_o several_a water_n when_o it_o have_v boil_v a_o while_n thicken_v it_o with_o the_o yolk_n of_o egg_n well_o beat_v and_o sweeten_v it_o with_o sugar_n then_o serve_v it_o in_o with_o fine_a sugar_n on_o the_o brim_n of_o the_o dish_n lvi_o to_o make_v barley_n broth._n take_v french_a barley_n boil_v in_o several_a water_n and_o to_o a_o pound_n of_o it_o put_v three_o quart_n of_o water_n boil_v they_o together_o a_o while_n with_o some_o whole_a spice_n then_o put_v in_o as_o many_o raisin_n of_o the_o sun_n and_o curran_n as_o you_o think_v fit_a when_o it_o be_v well_o boil_v put_v in_o rosewater_n butter_n and_o sugar_n and_o so_o
eat_v it_o lvii_o to_o make_v barley_n broth_n with_o meat_n take_v a_o knuckle_n of_o veal_n and_o the_o crag-end_n of_o a_o neck_n of_o mutton_n and_o boil_v they_o in_o water_n and_o salt_n then_o put_v in_o some_o barley_n and_o whole_a spice_n and_o boil_v they_o very_o well_o together_o then_o put_v in_o raisin_n stone_v and_o curran_n and_o a_o few_o date_n stone_v and_o slice_v thin_a when_o it_o be_v almost_o enough_o put_v in_o some_o cream_n and_o boil_v it_o a_o while_n then_o put_v in_o plump_v prune_n and_o the_o yolk_n of_o egg_n rosewater_n and_o sugar_n and_o a_o little_a sack_n so_o serve_v it_o in_o garnish_n your_o dish_n with_o some_o of_o the_o raisin_n and_o prune_n and_o fine_a sugar_n this_o be_v very_o good_a and_o nourish_a for_o sick_a or_o weak_a people_n lviii_o to_o make_v furmity_n with_o meat-broth_n boil_v a_o leg_n of_o beef_n in_o water_n and_o salt_n and_o put_v in_o a_o little_a whole_a spice_n when_o it_o be_v boil_v tender_a take_v it_o up_o and_o put_v into_o the_o broth_n some_o wheat_n ready_o boil_v such_o as_o they_o sell_v in_o the_o market_n and_o when_o that_o have_v boil_v a_o while_n put_v in_o some_o milk_n and_o let_v that_o boil_v a_o while_n then_o thicken_v it_o with_o a_o little_a flower_n or_o the_o yolk_n of_o egg_n then_o sweeten_v it_o with_o sugar_n and_o eat_v it_o lix_n to_o make_v furmity_n with_o almond_n take_v three_o quart_n of_o cream_n and_o boil_v it_o with_o whole_a spice_n then_o put_v in_o some_o pearl_a barley_n first_o boil_v in_o several_a water_n and_o when_o they_o have_v boil_v together_o a_o while_n then_o put_v in_o so_o many_o blanch_v almond_n beat_v fine_a with_o rose-water_n as_o you_o think_v may_v be_v enough_o about_o four_o ounce_n of_o barley_n to_o this_o quantity_n of_o cream_n will_v be_v enough_o and_o four_o ounce_n of_o almond_n boil_v they_o well_o together_o and_o sweeten_v it_o with_o sugar_n and_o so_o serve_v it_o in_o or_o eat_v it_o by_o the_o way_n you_o may_v put_v in_o saffron_n if_o you_o please_v lx._n to_o make_v a_o hasty_a pudding_n take_v one_o quart_n of_o cream_n and_o boil_v it_o then_o put_v in_o two_o manchet_n grate_v and_o one_o pound_n almost_o of_o curran_n plump_v a_o little_a salt_n nutmeg_n and_o sugar_n and_o a_o liitle_a rose-water_n and_o so_o let_v they_o boil_v together_o stir_v they_o continual_o over_o the_o fire_n till_o you_o see_v the_o butter_n arise_v from_o the_o cream_n and_o then_o pour_v it_o into_o a_o dish_n and_o serve_v it_o in_o with_o fine_a sugar_n strew_v on_o the_o brim_n of_o the_o dish_n lxi_o another_o way_n to_o make_v a_o hasty_a pudding_n take_v good_a new_a milk_n and_o boil_v it_o then_o put_v in_o flower_n plump_v curran_n beat_a spice_n salt_n and_o sugar_n and_o stir_v it_o continual_o till_o you_o find_v it_o be_v enough_o then_o serve_v it_o in_o with_o butter_n and_o sugar_n and_o a_o little_a wine_n if_o you_o please_v lxii_o to_o make_v spanish_a pap._n boil_v a_o quart_n of_o cream_n with_o a_o little_a whole_a spice_n when_o it_o be_v well_o boil_v take_v out_o the_o spice_n and_o thicken_v it_o with_o rice_n flower_n and_o when_o it_o be_v well_o boil_v put_v in_o the_o yolk_n of_o egg_n and_o sugar_n and_o rosewater_n with_o a_o very_a little_a salt_n so_o serve_v it_o to_o the_o table_n either_o hot_a or_o cold_a with_o fine_a sugar_n strew_v on_o the_o brim_n of_o the_o dish_n lxiii_o to_o make_v gravy_n broth._n take_v a_o good_a fleshy_a piece_n of_o beef_n not_o fat_a and_o lay_v it_o down_o to_o the_o fire_n and_o when_o it_o begin_v to_o roast_v slash_v it_o with_o a_o knife_n to_o let_v the_o gravy_n run_v out_o and_o continual_o baste_v it_o with_o what_o drop_v from_o it_o and_o claret_n wine_n mix_v together_o and_o continual_o cut_v it_o and_o baste_v it_o till_o all_o the_o gravy_n be_v out_o then_o take_v this_o gravy_n and_o set_v it_o over_o a_o chafingdish_a of_o coal_n with_o some_o whole_a spice_n limon_n pill_n and_o a_o little_a salt_n when_o you_o think_v it_o be_v enough_o lay_v some_o sippet_n into_o another_o dish_n and_o pour_v it_o in_o and_o serve_v it_o to_o the_o table_n garnish_n your_o dish_n with_o limon_n and_o orange_n it_o you_o please_v you_o may_v leave_v out_o the_o sippet_n and_o put_v in_o some_o poach_a egg_n do_v careful_o lxiv_o to_o make_v french_a pottage_n take_v a_o equal_a quantity_n of_o chervil_n hard_a lettuce_n and_o sorrel_n or_o any_o other_o herb_n as_o you_o like_v best_a in_o all_o as_o much_o as_o a_o peek_n will_v hold_v press_v down_o pick_v they_o well_o and_o wash_v they_o and_o drain_v they_o from_o the_o water_n than_o put_v they_o into_o a_o pot_n with_o half_a a_o pound_n of_o fresh_a butter_n and_o set_v they_o over_o the_o fire_n and_o as_o the_o butter_n melt_v stir_v they_o down_o in_o it_o till_o they_o be_v all_o within_o the_o butter_n than_o put_v some_o water_n in_o and_o a_o crust_n of_o bread_n with_o some_o whole_a clove_n and_o a_o little_a salt_n and_o when_o it_o be_v well_o boil_v take_v out_o the_o crust_n of_o bread_n and_o put_v in_o the_o yolk_n of_o four_o egg_n well_o beat_v and_o stir_v they_o together_o over_o the_o fire_n then_o lay_v some_o thin_a slice_n of_o white_a bread_n into_o a_o deep_a dish_n and_o pour_v it_o in_o lxv_o to_o make_v cabbage_n pottage_n take_v a_o leg_n of_o beef_n and_o a_o neck_n of_o mutton_n and_o boil_v they_o well_o in_o water_n and_o salt_n then_o put_v in_o good_a store_n of_o cabbage_n cut_v small_a and_o some_o whole_a spice_n and_o when_o it_o be_v boil_v enough_o serve_v it_o in_o lxvi_o to_o make_v a_o salad_n of_o cold_a meat_n take_v the_o brawn_n of_o a_o cold_a capon_n or_o a_o a_o piece_n of_o cold_a veal_n and_o mince_v it_o very_o small_a with_o some_o limon_n pill_n then_o put_v in_o some_o oil_n vinegar_n caper_n caviar_n and_o some_o anchovy_n and_o mix_v they_o very_o well_o then_o lay_v it_o in_o a_o dish_n in_o the_o form_n of_o a_o star_n and_o serve_v it_o in_o garnish_n your_o dish_n with_o anchovy_n limon_n and_o caper_n lxvii_o to_o dry_v a_o goose._n take_v a_o fair_a fat_a goose_n and_o powder_v it_o about_o a_o month_n or_o thereabouts_o then_o hang_v it_o up_o in_o a_o chimney_n as_o you_o do_v bacon_n and_o when_o it_o be_v thorough_o dry_a boil_v it_o well_o and_o serve_v it_o to_o the_o table_n with_o some_o mustard_n and_o sugar_n garnish_n your_o dish_n with_o bay_n leave_v hog_n cheek_n be_v very_o good_a dry_v thus_o lxviii_o to_o dress_v sheep_n tongue_n with_o oyster_n take_v your_o sheep_n tongue_n about_o six_o of_o they_o and_o boil_v they_o in_o water_n and_o salt_n till_o they_o be_v tender_a then_o peel_v they_o and_o slice_v they_o thin_a than_o put_v they_o into_o a_o dish_n with_o a_o quart_n of_o great_a oyster_n a_o little_a claret_n wine_n and_o some_o whole_a spice_n let_v they_o stew_v together_o a_o while_n then_o put_v in_o some_o butter_n and_o the_o yolk_n of_o three_o egg_n well_o beat_v shake_v they_o well_o together_o then_o lay_v some_o sippet_n into_o a_o dish_n and_o put_v your_o tongue_n upon_o they_o garnish_n your_o dish_n with_o oyster_n barberry_n and_o raw_a parsley_n and_o serve_v it_o in_o lxix_o to_o make_v a_o neats-tongue_n pie_n let_v two_o small_a neat_n tongue_n or_o one_o great_a one_o be_v tender_o boil_v then_o peel_v they_o and_o slice_v they_o very_o thin_a season_n they_o with_o pepper_n and_o salt_n and_o nutmeg_n then_o have_v your_o paste_n ready_o lay_v into_o your_o baking-pan_n lay_v some_o butter_n in_o the_o bottom_n then_o lay_v in_o your_o tongue_n and_o one_o pound_n of_o raisin_n of_o the_o sun_n with_o a_o very_a little_a sugar_n then_o lay_v in_o more_o butter_n so_o close_o it_o and_o bake_v it_o then_o cut_v it_o up_o and_o put_v in_o the_o yolk_n of_o three_o egg_n a_o little_a claret_n wine_n and_o butter_n stir_v it_o well_o together_o and_o lay_v on_o the_o cover_n and_o serve_v it_o you_o may_v add_v a_o little_a sugar_n if_o you_o please_v lxx_o a_o capon_n with_o white_a broth._n take_v a_o large_a capon_n and_o draw_v he_o and_o truss_v he_o and_o boil_v he_o in_o water_n and_o a_o little_a salt_n with_o some_o whole_a spice_n when_o you_o think_v it_o be_v almost_o enough_o put_v in_o one_o pound_n of_o curran_n well_o wash_v and_o pick_v four_o ounce_n of_o date_n stone_v and_o slice_v thin_a and_o when_o they_o have_v boil_v enough_o put_v in_o half_a a_o pound_n of_o sweet_a almond_n blanch_v and_o beat_v fine_a with_o rofe-water_n strain_v they_o in_o with_o some_o of_o the_o liquor_n then_o put_v in_o some_o sack_n and_o sugar_n then_o
lay_v some_o thin_a slice_n of_o white_a bread_n into_o a_o deep_a dish_n and_o lay_v your_o capon_n in_o the_o midst_n then_o pour_v your_o broth_n over_o it_o garnish_v your_o dish_n with_o plump_v raisin_n and_o prune_n and_o serve_v it_o in_o lxxi_o to_o make_v a_o calf_n foot_n pie_n take_v six_o calf_n foot_n tender_o boil_v and_o cut_v they_o in_o half_n then_o make_v some_o paste_n with_o fine_a flower_n butter_n cold_a cream_n and_o the_o yolk_n and_o white_a of_o one_o egg_n roll_v it_o very_o thin_a and_o lay_v it_o into_o your_o baking-pan_n then_o lay_v some_o butter_n in_o the_o bottom_n and_o then_o your_o calf_n foot_n with_o some_o large_a mace_n half_o a_o pound_n of_o raisin_n of_o the_o sun_n half_o a_o pound_n of_o curran_n then_o lay_v more_o butter_n and_o close_v it_o and_o bake_v it_o then_o cut_v it_o up_o and_o put_v in_o the_o yolk_n of_o three_o egg_n some_o white_a wine_n butter_n and_o a_o little_a salt_n and_o so_o serve_v it_o to_o the_o table_n garnish_n your_o dish_n with_o pretty_a conceit_n make_v in_o paste_n and_o bake_v a_o little_a lxxii_o to_o make_v a_o artichoke_n pie._n make_v your_o paste_n as_o before_o name_v and_o roll_n it_o thin_a and_o lay_v it_o into_o your_o baking-pan_n then_o lay_v in_o butter_n slice_v thin_a and_o then_o your_o bottom_n of_o artichoke_n tender_o boil_v season_n it_o with_o a_o little_a salt_n a_o little_a gross_a pepper_n and_o some_o slice_a nutmeg_n with_o a_o blade_n or_o two_o of_o mace_n and_o a_o little_a sugar_n then_o lay_v in_o some_o marrow_n candy_a orange_n and_o citron_n pill_n with_o some_o candy_a eringo_n root_n then_o cover_v it_o with_o butter_n and_o close_o it_o with_o your_o paste_n and_o so_o bake_v it_o then_o cut_v it_o up_o and_o put_v in_o white_a wine_n butter_n and_o the_o yolk_n of_o egg_n and_o sugar_n cover_v it_o again_o and_o serve_v it_o to_o the_o table_n lxxiii_o to_o make_v a_o oister-pie_n make_v your_o paste_n as_o before_o and_o lay_v it_o in_o your_o pan_n then_o lay_v in_o butter_n and_o then_o put_v in_o as_o many_o great_a oyster_n as_o will_v almost_o fill_v your_o pan_n with_o their_o liquor_n strain_v some_o whole_a pepper_n mace_n and_o nutmeg_n then_o lay_v in_o marrow_n and_o the_o yolk_n of_o hard_a egg_n so_o cover_v they_o with_o butter_n close_v they_o and_o bake_v your_o pie_n then_o put_v in_o white_a wine_n anchovy_n butter_n and_o the_o yolk_n of_o egg_n cover_v it_o again_o and_o serve_v it_o to_o the_o table_n lxxiv_o to_o make_v a_o pig-pie_n take_v a_o large_a pig_n and_o slit_v it_o in_o two_o and_o bone_n it_o only_o the_o two_o side_n not_o the_o head_n then_o have_v your_o paste_n ready_o lay_v in_o your_o pan_n and_o some_o butter_n in_o the_o bottom_n lay_v in_o your_o pig_n season_n it_o with_o pepper_n salt_n nutmeg_n and_o mace_n and_o one_o handful_n of_o sage_n shred_v small_a and_o mix_v with_o the_o spice_n and_o salt_n then_o lay_v in_o more_o butter_n close_o it_o and_o bake_v it_o serve_v it_o in_o cold_a with_o mnstard_n and_o garnish_v your_o dish_n with_o bay_n leave_v if_o you_o will_v eat_v it_o hot_a you_o must_v leave_v out_o the_o pepper_n and_o some_o of_o the_o salt_n and_o put_v in_o store_n of_o curran_n and_o when_o it_o come_v out_o of_o the_o oven_n put_v in_o some_o butter_n vinegar_n and_o sugar_n and_o so_o serve_v it_o lxxv_o to_o make_v a_o rasberry_n tart._n take_v some_o puff-paste_n roll_v thin_a and_o lay_v it_o into_o your_o baking-pan_n then_o lay_v in_o your_o raspberry_n and_o cover_v they_o with_o fine_a sugar_n then_o do_v your_o tart_a and_o bake_v it_o then_o cut_v it_o up_o and_o put_v in_o half_a a_o pint_n of_o cream_n the_o yolk_n of_o two_o or_o three_o egg_n well_o beat_v and_o a_o little_a sugar_n then_o serve_v it_o in_o cold_a with_o the_o lid_n off_o and_o sugar_n strew_v upon_o the_o brim_n of_o the_o dish_n lxxvi_o to_o make_v a_o carp_n pie_n have_v your_o paste_n ready_o lay_v in_o your_o bake-pan_n and_o some_o butter_n in_o the_o bottom_n then_o take_v a_o large_a carp_n scale_v he_o gut_n he_o and_o wash_v he_o clean_o and_o dry_v he_o in_o a_o cloth_n then_o lay_v he_o into_o your_o pan_n with_o some_o whole_a clove_n maee_n and_o slice_a nutmeg_n with_o two_o handful_n of_o caper_n then_o put_v in_o some_o white_a wine_n and_o mix_v some_o butter_n with_o salt_n and_o lay_v all_o over_o then_o close_o it_o and_o bake_v it_o this_o be_v very_o good_a to_o be_v eat_v either_o hot_a or_o cold_a lxxvii_o to_o boil_v a_o goose_n or_o rabbit_n with_o sausage_n take_v a_o large_a goose_n a_o little_a powder_a and_o boil_v it_o very_o well_o or_o a_o couple_n os_fw-la rabbit_n truss_v fine_o when_o either_o of_o these_o be_v almost_o boil_v put_v in_o a_o pound_n of_o sausage_n and_o boil_v they_o with_o they_o then_o lay_v either_o of_o these_o into_o a_o dish_n and_o the_o sausage_n here_o and_o there_o one_o with_o some_o thin_a collop_n of_o bacon_n sry_v then_o make_v for_o sauce_n mustard_n and_o butter_n and_o so_o serve_v it_o in_o lxxviii_o to_o make_v a_o fricasie_a of_o veal_n chicken_n or_o rabbit_n or_o of_o any_o thing_n else_o take_v either_o of_o these_o and_o cut_v they_o into_o small_a piece_n than_o put_v they_o into_o a_o fry_a pan_n with_o so_o much_o water_n as_o will_v cover_v they_o with_o a_o little_a salt_n whole_a spice_n limon_n pill_n and_o a_o bundle_n of_o sweet_a herb_n let_v they_o boil_v together_o till_o the_o meat_n be_v tender_a then_o put_v in_o some_o oyster_n and_o when_o they_o be_v plump_v take_v a_o little_a wine_n either_o white_a or_o claret_n and_o two_o anchovy_n dissolve_v therein_o with_o some_o butter_n and_o put_v all_o these_o to_o the_o rest_n and_o when_o you_o think_v your_o meat_n be_v enough_o take_v it_o out_o with_o a_o little_a skimmer_n and_o put_v it_o into_o a_o dish_n upon_o sippet_n then_o put_v into_o your_o liquor_n the_o yolk_n of_o egg_n well_o beat_v and_o mix_v they_o over_o the_o fire_n then_o pour_v it_o all_o over_o your_o meat_n garnish_n your_o dish_n with_o barberry_n and_o serve_v it_o in_o this_o dish_n you_o may_v make_v of_o raw_a meat_n or_o of_o cold_a meat_n which_o have_v be_v lest_o at_o meal_n lxxix_o to_o make_v scotch_a collop_n of_o veal_n or_o mutton_n take_v your_o meat_n and_o slice_v it_o very_o thin_a and_o beat_v it_o with_o a_o rolling-pin_n then_o hack_v it_o all_o over_o and_o on_o both_o side_n with_o the_o back_n of_o a_o knife_n then_o fry_v it_o with_o a_o little_a gravy_n of_o any_o meat_n then_o lay_v your_o scotch_a collop_n into_o a_o dish_n over_o a_o chasingdish_a of_o coal_n and_o dissolve_v two_o anchovy_n in_o claret_n wine_n and_o add_v to_o it_o some_o butter_n and_o the_o yolk_n of_o three_o egg_n well_o beat_v heat_v they_o together_o and_o pour_v it_o over_o they_o then_o lay_v in_o some_o thin_a collop_n of_o bacon_n fry_v some_o sausage_n meat_n fry_v and_o the_o yolk_n of_o hard_a egg_n fry_v after_o they_o be_v boil_v because_o they_o shall_v look_v round_o and_o brown_a so_o serve_v it_o to_o the_o table_n lxxx_o to_o make_v a_o pudding_n of_o a_o manchet_n take_v a_o manchet_n put_v it_o into_o a_o posnet_n and_o fill_v the_o posnet_n up_o with_o cream_n then_o put_v in_o sugar_n and_o whole_a spice_n and_o let_v it_o boil_v leisurely_o till_o all_o the_o cream_n be_v waste_v away_o then_o put_v it_o into_o a_o dish_n and_o take_v some_o rose-water_n and_o butter_n and_o sugar_n and_o pour_v over_o it_o so_o serve_v it_o in_o with_o fine_a sugar_n strew_v all_o over_o it_o your_o manchet_n must_v be_v chip_v before_o you_o put_v it_o into_o the_o cream_n lxxxi_o to_o make_v a_o calf_n head_n pie_n make_v your_o paste_n and_o lay_v it_o into_o your_o pan_n as_o before_o then_o lay_v in_o butter_n and_o then_o your_o calf_n head_n be_v tender_o boil_v and_o cut_v in_o little_a thin_a bit_n and_o season_v with_o pepper_n salt_n and_o nutmeg_n then_o put_v in_o some_o oyster_n anchovy_n and_o claret_n wine_n with_o some_o yolk_n of_o hard_a egg_n and_o marrow_n then_o cover_v it_o with_o butter_n and_o close_o it_o and_o bake_v it_o when_o it_o be_v bake_v eat_v it_o hot_a lxxxii_o to_o dry_a tongue_n take_v some_o pump_n water_n and_o bay_a salt_n or_o rather_o refine_a saltpetre_n which_o be_v better_o make_v a_o strong_a brine_n therewith_o and_o when_o the_o salt_n be_v well_o melt_v in_o it_o put_v in_o your_o tongue_n and_o let_v they_o lie_v one_o week_n than_o put_v they_o into_o a_o new_a brine_n make_v in_o the_o same_o manner_n and_o in_o that_o let_v they_o lie_v a_o week_n long_o then_o take_v
with_o beat_a cinnamon_n then_o fry_v they_o in_o butter_n and_o serve_v they_o in_o with_o verjuice_n butter_n and_o sugar_n xcvii_o te_fw-la boil_v or_o rather_o stew_v carp_n in_o their_o own_o blood_n take_v two_o fair_a carp_n and_o scour_v they_o very_o well_o from_o slime_n with_o water_n and_o a_o little_a salt_n then_o lay_v they_o in_o a_o dish_n and_o open_v their_o belly_n take_v away_o their_o gut_n and_o save_v the_o blood_n and_o row_v in_o the_o dish_n then_o put_v in_o a_o pint_n of_o claret_n wine_n some_o whole_a spice_n and_o some_o salt_n with_o a_o little_a horseradish_n root_n then_o cover_v they_o close_o and_o let_v they_o stew_n over_o a_o chafingdish_a of_o coal_n and_o when_o they_o be_v enough_o lay_v they_o into_o a_o dish_n which_o must_v be_v rub_v with_o a_o shelots_n and_o sippet_n lay_v in_o then_o take_v a_o little_a of_o the_o liquor_n and_o a_o anchovie_n or_o two_o with_o a_o little_a butter_n heat_v they_o together_o and_o pour_v it_o over_o they_o then_o garnish_v your_o dish_n with_o caper_n orange_n or_o lemon_n and_o serve_v it_o in_o very_o hot_a xcviii_o to_o make_v fritter_n take_v half_o a_o pint_n of_o sack_n and_o a_o pint_n of_o ale_n a_o little_a yeast_n the_o yolk_n of_o twelve_o egg_n and_o six_o whites_n with_o some_o beat_a spice_n and_o a_o very_a little_a salt_n make_v this_o into_o thick_a batter_v with_o fine_a flower_n then_o boil_v your_o lard_n and_o dip_v round_o thin_a slice_n of_o apple_n in_o this_o batter_v and_o fry_v they_o serve_v they_o in_o with_o beat_a spice_n and_o sugar_n xcix_o to_o pickle_n coleflower_v take_v some_o white_a wine_n vinegar_n and_o salt_n with_o some_o whole_a spice_n boil_v they_o together_o very_o well_o then_o put_v in_o your_o coleflower_v and_o cover_v they_o and_o let_v they_o stand_v upon_o embers_o for_o one_o hour_n then_o take_v they_o out_o and_o when_o they_o be_v cold_a put_v they_o into_o a_o pot_n and_o boil_v the_o liquor_n again_o with_o more_o vinegar_n and_o when_o it_o be_v cold_a put_v it_o to_o they_o and_o keep_v they_o close_o from_o the_o air._n c._n to_o preserve_v orange_n or_o limon_n pill_n in_o thin_a slice_n in_o jelly_n take_v the_o most_o beautiful_a and_o thick_a rind_n and_o then_o cut_v they_o in_o half_n and_o take_v their_o meat_n clean_o out_o then_o boil_v they_o in_o several_a water_n till_o a_o straw_n will_v run_v through_o they_o then_o wash_v they_o in_o cold_a water_n and_o pick_v they_o and_o dry_v they_o then_o take_v to_o a_o pound_n of_o these_o one_o quart_n of_o water_n wherein_o thin_a slice_n of_o pippin_n have_v be_v boil_v and_o that_o the_o water_n feel_v slippery_a take_v to_o this_o water_n three_o pound_n of_o sugar_n and_o make_v thereof_o a_o syrup_n then_o put_v in_o your_o pill_n and_o seal_v they_o and_o set_v they_o by_o till_o the_o next_o day_n then_o boil_v they_o till_o you_o find_v that_o the_o syrup_n will_v jelly_n then_o lay_v your_o pill_n into_o your_o glass_n and_o put_v into_o your_o syrup_n the_o juice_n of_o three_o orange_n and_o one_o limon_n then_o boil_v it_o again_o till_o it_o be_v a_o stiff_a jelly_n and_o put_v it_o to_o they_o ci._n to_o make_v cake_n of_o the_o pulp_n of_o lemon_n or_o rather_o the_o juice_n of_o lemon_n take_v out_o all_o the_o juicy_a part_n of_o the_o limon_n without_o break_v the_o little_a skin_n which_o hold_v it_o then_o boil_v some_o sugar_n to_o a_o candy_n height_n and_o put_v in_o this_o juice_n and_o stir_v it_o about_o and_o immediate_o put_v it_o into_o a_o warm_a stove_n and_o put_v in_o fire_n twice_o or_o thrice_o a_o day_n when_o you_o see_v that_o it_o do_v candy_n on_o the_o one_o side_n then_o turn_v they_o out_o of_o the_o glass_n with_o a_o wet_a knife_n on_o the_o other_o upon_o a_o sleeked_a paper_n and_o then_o let_v that_o candy_n also_o and_o put_v they_o up_o in_o a_o box_n with_o paper_n between_o they_o cii_o to_o make_v good_a mince_a pie_n take_v one_o pound_n and_o half_a of_o veal_n parboil_v and_o as_o much_o suet_n shred_v they_o very_o fine_a then_o put_v in_o 2_o pound_n of_o raisin_n 2_o pound_n curran_n 1_o pound_n of_o prune_n 6_o date_n some_o beat_a spice_n a_o few_o caroway_n seed_n a_o little_a salt_n verjuice_n rosewater_n and_o sugar_n so_o fill_v your_o pie_n and_o let_v they_o stand_v one_o hour_n in_o the_o oven_n when_o they_o go_v to_o table_n strew_v on_o fine_a sugar_n ciii_o to_o make_v a_o loaf_n of_o curd_n take_v the_o curd_n of_o three_o quart_n of_o milk_n rub_v together_o with_o a_o little_a flower_n then_o put_v in_o a_o little_a beat_a ginger_n and_o a_o little_a salt_n half_o a_o pint_n of_o yeast_n the_o yolk_n of_o ten_o egg_n and_o three_o whites_n work_v these_o into_o a_o stiff_a paste_n with_o so_o much_o flower_n as_o you_o see_v fit_a then_o lay_v it_o to_o rise_v in_o a_o warm_a cloth_n a_o while_n then_o put_v in_o butter_n sugar_n sack_n and_o some_o beat_a spice_n and_o so_o serve_v it_o in_o civ_o to_o make_v cheese_n loaf_n take_v the_o curd_n of_o three_o quart_n of_o milk_n and_o as_o much_o grate_a bread_n as_o curd_n the_o yolk_n of_o twelve_o egg_n and_o six_o whites_n some_o cream_n a_o little_a flower_n and_o beat_a spice_n a_o little_a salt_n and_o a_o little_a sack_n when_o you_o have_v make_v it_o into_o a_o stiff_a paste_n with_o a_o little_a flower_n roll_n some_o of_o it_o thin_a to_o fry_v and_o serve_v they_o in_o with_o beat_a spice_n and_o sugar_n strew_v over_o they_o then_o make_v the_o rest_n into_o a_o loaf_n and_o bake_v it_o then_o cut_v it_o open_v and_o serve_v it_o in_o with_o cream_n butter_n and_o sugar_n cv_o to_o fry_v oyster_n take_v of_o your_o large_a oyster_n wash_v they_o and_o dry_v they_o than_o beat_v a_o egg_n or_o two_o very_o well_o and_o dip_v they_o in_o that_o and_o so_o fry_v they_o then_o take_v their_o liquor_n and_o put_v a_o anchovy_n to_o it_o and_o some_o butter_n and_o heat_v they_o together_o over_o the_o fire_n and_o have_v put_v your_o fry_v oyster_n in_o a_o dish_n pour_v the_o sauce_n over_o they_o and_o serve_v they_o in_o cvi_o to_o broil_n oyster_n take_v your_o large_a oyster_n and_o put_v they_o into_o scollop_n shell_n or_o into_o the_o big_a oyster_n shell_n with_o their_o own_o liquor_n and_o set_v they_o upon_o a_o gridiron_n over_o charcoal_n and_o when_o you_o see_v they_o be_v boil_v in_o the_o liquor_n put_v in_o some_o butter_n a_o few_o crumb_n of_o bread_n and_o a_o little_a salt_n then_o let_v they_o stand_v till_o they_o be_v very_o brown_a and_o serve_v they_o to_o the_o table_n in_o the_o shell_n upon_o a_o dish_n and_o pit-plate_n cvii_o to_o roast_v oyster_n take_v the_o large_a and_o spit_v they_o upon_o little_a long_a stick_n and_o tie_v they_o to_o the_o spit_n then_o lay_v they_o down_o to_o the_o fire_n and_o when_o they_o be_v dry_a baste_v they_o with_o claret_n wine_n and_o put_v into_o your_o pan_n two_o anchovy_n and_o two_o or_o three_o bay-leaves_a when_o you_o think_v they_o be_v enough_o baste_v they_o with_o butter_n and_o dredge_v they_o and_o take_v a_o little_a of_o that_o liquor_n in_o the_o pan_n and_o some_o butter_n and_o heat_n it_o in_o a_o porringer_n and_o pour_v over_o they_o cviii_o to_o make_v most_o excellent_a and_o delicate_a pie_n take_v two_o neat_n tongue_n tender_o boil_v and_o peel_v they_o and_o mince_v they_o small_a with_o some_o beef_n suet_n or_o marrow_n then_o take_v a_o pound_n of_o curran_n and_o a_o pound_n of_o raisin_n of_o the_o sun_n stone_v some_o beat_a spice_n rose-water_n a_o little_a salt_n a_o little_a sack_n and_o sugar_n beat_v all_o these_o with_o the_o mince_a meat_n in_o a_o mortar_n till_o it_o come_v to_o a_o perfect_a paste_n then_o have_v your_o paste_n ready_o lay_v in_o your_o baking-pan_n fill_v it_o or_o they_o with_o this_o meat_n then_o lay_v on_o the_o top_n some_o slice_a date_n and_o so_o close_v they_o and_o bake_v they_o when_o they_o be_v cold_a they_o will_v cut_v smooth_a like_o marmalade_n cix_o to_o make_v fine_a custard_n take_v two_o quart_n of_o cream_n and_o boil_v it_o well_o with_o whole_a spice_n then_o put_v in_o the_o yolk_n of_o twelve_o egg_n and_o six_o whites_n well_o beat_v and_o strain_v then_o put_v in_o these_o egg_n over_o the_o fire_n and_o keep_v they_o stir_v lest_o they_o turn_v then_o when_o they_o be_v thorough_o hot_a take_v it_o off_o and_o stir_v it_o till_o it_o be_v almost_o cold_a then_o put_v in_o rosewater_n and_o sugar_n and_o take_v out_o the_o whole_a spice_n than_o put_v your_o custard_n into_o several_a thing_n to_o bake_v and_o do_v not_o let_v they_o stand_v too_o
it_o small_a and_o beat_v it_o in_o a_o mortar_n to_o a_o paste_n than_o lard_n it_o very_o well_o with_o lard_n and_o season_v it_o with_o beat_a spice_n then_o make_v your_o pie_n and_o put_v it_o in_o with_o some_o butter_n and_o claret_n wine_n and_o so_o bake_v it_o well_o and_o serve_v it_o in_o cold_a with_o mustard_n and_o sugar_n and_o garnish_v it_o with_o bay-leaves_a clxvii_o to_o bake_v a_o swan_n scald_v it_o and_o take_v out_o the_o bone_n and_o parboil_v it_o than_o season_n it_o very_o well_o with_o pepper_n salt_n and_o ginger_n than_o lard_n it_o and_o put_v it_o in_o a_o deep_a coffin_n of_o rye_n paste_n with_o store_n of_o butter_n close_o it_o and_o bake_v it_o very_o well_o and_o when_o it_o be_v bake_v fill_v up_o the_o vent-hole_n with_o melt_a butter_n and_o so_o keep_v it_o serve_v in_o as_o you_o do_v the_o beef-pie_n clxviii_o to_o bake_v a_o turkey_n or_o capon_n bone_fw-la the_o turkey_n but_o not_o the_o capon_n parboil_v they_o &_o stick_v clove_n on_o their_o breast_n lard_v they_o and_o season_v they_o well_o with_o pepper_n and_o salt_n and_o put_v they_o in_o a_o deep_a coffin_n with_o good_a store_n of_o butter_n and_o close_v your_o pie_n and_o bake_v it_o and_o soak_v it_o very_o well_o when_o it_o be_v bake_v fill_v it_o up_o with_o melt_a butter_n and_o when_o it_o be_v quite_o cold_a serve_v it_o in_o and_o eat_v it_o with_o mustard_n and_o sugar_n garnish_n it_o with_o bay_n leave_v clxix_o to_o make_v fritter_n take_v the_o curd_n of_o a_o sack_n posset_n the_o yolk_n of_o six_o egg_n and_o the_o whites_n of_o two_o with_o a_o little_a fine_a flower_n to_o make_v it_o into_o a_o thick_a batter_v put_v in_o also_o a_o pomewater_fw-mi cut_v in_o small_a piece_n some_o beat_a spice_n warm_a cream_n and_o a_o spoonful_n of_o sack_n and_o a_o little_a strong_a ale_n mingle_v all_o these_o very_a well_o and_o beat_v they_o well_o then_o fry_v they_o in_o very_o hot_a lard_n and_o serve_v they_o in_o with_o beat_a spice_n and_o fine_a sugar_n clxx_o to_o bake_v woodcock_n blackbird_n sparrow_n or_o lark_n truss_n and_o parboil_v they_o than_o season_n they_o with_o pepper_n and_o salt_n and_o put_v they_o into_o a_o pie_n with_o good_a store_n of_o butter_n and_o so_o bake_v they_o then_o fill_v they_o up_o with_o butter_n clxxi_o to_o bake_v a_o goose._n bone_n your_o goose_n and_o parboil_v it_o and_o season_v it_o with_o pepper_n and_o salt_n and_o lay_v it_o into_o a_o deep_a coffin_n with_o good_a store_n of_o butter_n top_n and_o bottom_n then_o bake_v it_o very_o well_o and_o when_o it_o be_v bake_v fill_v up_o the_o pie_n at_o the_o vent-hole_n with_o melt_a butter_n and_o so_o serve_v it_o in_o with_o mustard_n and_o sugar_n and_o bay-leaves_a clxxii_o to_o make_v pancake_n so_o crisp_a as_o you_o may_v set_v they_o upright_o make_v a_o dozen_o or_o a_o score_n of_o they_o in_o a_o little_a fry_v pan_n no_o big_a than_o a_o saucer_n then_o boil_v they_o in_o lard_n and_o they_o will_v look_v as_o yellow_a as_o gold_n and_o eat_v very_o well_o clxxiii_o to_o make_v blanch_v manchet_n take_v six_o egg_n half_o a_o pint_n of_o sweet_a cream_n and_o a_o penny_n manchet_n grate_v one_o nutmeg_n grate_v two_o spoonful_n of_o rosewater_n and_o two_o ounce_n of_o sugar_n work_v it_o stiff_o like_o a_o pudding_n then_o fry_v it_o in_o a_o very_a little_a frying-pan_n that_o it_o may_v be_v thick_a fry_v it_o brown_a and_o turn_v it_o upon_o a_o pie-plate_n cut_v it_o in_o quarter_n and_o strew_v sugar_n on_o it_o and_o serve_v it_o in_o clxxiv_o to_o make_v a_o fierced_a pudding_n mince_v a_o leg_n of_o mutton_n with_o sweet_a herb_n and_o some_o suet_n make_v it_o very_o fine_a then_o put_v in_o grate_v bread_n mince_a date_n currant_n raisin_n of_o the_o sun_n stone_v a_o little_a preseaved_a orange_n or_o limon_n and_o a_o few_o coriander_n seed_n bruise_v nutmeg_n ginger_n and_o pepper_n mingle_v all_o together_o with_o cream_n and_o raw_a egg_n wrought_v together_o like_o a_o paste_n and_o bake_v it_o and_o put_v for_o sauce_n the_o yolk_n of_o a_o egg_n rosewater_n sugar_n and_o cinnamon_n with_o a_o little_a butter_n heat_n together_o when_o you_o serve_v it_o in_o stick_v it_o with_o almond_n and_o rosemary_n you_o may_v boil_v it_o also_o if_o you_o please_v or_o roast_v some_o of_o it_o in_o a_o lamb_n cawl_n clxxv_o to_o make_v a_o fricasie_a of_o eggs._n beat_v twelve_o egg_n with_o cream_n sugar_n beat_a spice_n and_o rose-water_n then_o take_v thin_a slice_n of_o pomewater_fw-mi apple_n and_o fry_v they_o well_o with_o sweet_a butter_n when_o they_o be_v enough_o take_v they_o up_o and_o cleanse_v your_o pan_n then_o put_v in_o more_o butter_n and_o make_v it_o hot_a and_o put_v in_o half_a your_o egg_n and_o fry_v they_o then_o when_o the_o one_o side_n be_v fry_v lay_v your_o apple_n all_o over_o the_o side_n which_o be_v not_o fry_v then_o pour_v in_o the_o rest_n of_o your_o egg_n and_o then_o turn_v it_o and_o fry_v the_o other_o side_n then_o serve_v it_o in_o with_o the_o juice_n of_o a_o orange_n and_o butter_n and_o sugar_n clxxvi_o to_o make_v a_o cambridge-pudding_n take_v grate_a bread_n sear_v through_o a_o cullender_n then_o mix_v it_o with_o fine_a flower_n mince_a date_n currant_n beat_a spice_n suet_n shred_v small_a a_o little_a salt_n sugar_n and_o rose-water_n warm_a cream_n and_o egg_n with_o half_a their_o whites_n mould_v all_o these_o together_o with_o a_o little_a yeast_n and_o make_v it_o up_o into_o a_o loaf_n but_o when_o you_o have_v make_v it_o in_o two_o part_n ready_a to_o clap_v together_o make_v a_o deep_a hole_n in_o the_o one_o and_o put_v in_o butter_n then_o clap_v on_o the_o other_o and_o close_o it_o well_o together_o then_o butter_n a_o cloth_n and_o tie_v it_o up_o hard_o and_o put_v it_o into_o water_n which_o boil_v apace_o then_o serve_v it_o in_o with_o sack_n butter_n and_o sugar_n you_o may_v bake_v it_o if_o you_o please_v in_o a_o baking-pan_n clxxvii_o to_o make_v a_o pudding_n of_o goose_n blood_n save_o the_o blood_n of_o a_o goose_n and_o strain_v it_o then_o put_v in_o fine_a oatmeal_n steep_v in_o warm_a milk_n nutmeg_n pepper_n sweet_a herb_n sugar_n salt_n suet_n mince_v fine_a rosewater_n limon_n pill_n coriander_n seed_n then_o put_v in_o some_o egg_n and_o beat_v all_o these_o together_o very_o well_o then_o boil_v they_o how_o you_o do_v like_a either_o in_o a_o butter_a cloth_n or_o in_o skin_n or_o roast_v it_o within_o the_o neck_n of_o the_o goose._n clxxviii_o to_o make_v liver_n pudding_n take_v a_o hog_n liver_n boil_v and_o cold_a grate_v it_o like_o bread_n then_o take_v new_a milk_n and_o the_o fat_a of_o a_o hog_n mince_a fine_a put_v it_o to_o the_o bread_n and_o the_o liver_n and_o divide_v it_o into_o two_o part_n then_o dry_a herb_n or_o other_o if_o you_o can_v mince_a fine_a and_o put_v the_o herb_n into_o one_o part_n with_o beat_a spice_n anniseed_n rose-water_n cream_n and_o egg_n sugar_n and_o salt_n so_o fill_v the_o skin_n 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tender_a and_o very_a thick_a then_o take_v it_o from_o the_o fire_n and_o when_o it_o be_v cold_a put_v in_o six_o egg_n well_o beat_v some_o rose-water_n and_o sugar_n beat_a spice_n and_o a_o little_a salt_n preserve_v barberry_n and_o date_n mince_v small_a some_o marrow_n and_o citron_n pill_n mingle_v they_o well_o together_o and_o fill_v your_o skin_n and_o boil_v they_o clxxxi_o to_o make_v a_o stew_a pudding_n take_v the_o yolk_n of_o three_o egg_n and_o one_o white_a six_o spoonful_n of_o sweet_a cream_n a_o little_a beat_a spice_n and_o a_o quarter_n of_o a_o pound_n of_o suet_n mince_v fine_a a_o quarter_n of_o a_o pound_n of_o curran_n and_o
then_o take_v a_o pint_n of_o white_a wine_n and_o a_o good_a handful_n of_o spinage_n chap_v the_o yolk_n of_o hard_a egg_n cut_v in_o quarter_n put_v these_o to_o the_o rabbit_n with_o some_o large_a mace_n a_o faggot_n of_o sweet_a herb_n and_o a_o little_a salt_n and_o some_o butter_n let_v they_o boil_v together_o a_o while_n then_o take_v your_o rabbit_n and_o lay_v it_o in_o a_o dish_n and_o some_o sippet_n then_o lay_v over_o it_o some_o grape_n or_o gooseberry_n scald_v with_o sugar_n and_o pour_v your_o broth_n over_o it_o cxcii_o to_o boil_v a_o rabbit_n with_o claret_n wine_n boil_v a_o rabbit_n as_o before_o then_o slice_v onion_n and_o a_o carrot_n root_n a_o few_o currant_n and_o a_o faggot_n of_o sweet_a herb_n and_o a_o little_a salt_n mince_a parsley_n barberry_n pick_v large_a mace_n nutmeg_n and_o ginger_n put_v all_o these_o into_o a_o pipkin_n with_o the_o rabbit_n half_o a_o pound_n of_o butter_n and_o a_o pint_n of_o claret_n wine_n and_o let_v they_o boil_v together_o till_o it_o be_v enough_o then_o serve_v it_o upon_o sippet_n cxciii_o to_o boil_v a_o wild_a duck._n truss_n and_o parboil_v it_o then_o half_o roast_v it_o then_o carve_v it_o and_o save_v the_o gravy_n then_o take_v onion_n and_o parsley_n slice_v ginger_n and_o pepper_n put_v the_o gravy_n into_o a_o pipkin_n with_o curran_n mace_n barberry_n and_o a_o quart_n of_o claret_n wine_n and_o a_o little_a salt_n put_v your_o duck_n with_o all_o the_o forename_a thing_n into_o it_o and_o let_v they_o boil_v till_o it_o be_v enough_o then_o put_v in_o butter_n and_o sugar_n and_o serve_v it_o in_o upon_o sippet_n cxciv_o to_o boil_v a_o tame_a duck._n take_v your_o duck_n and_o truss_v it_o and_o boil_v it_o with_o water_n and_o salt_n or_o rather_o mutton_n broth_n when_o it_o have_v boil_v a_o while_n put_v in_o some_o whole_a spice_n and_o when_o it_o it_o boil_v enough_o take_v some_o white_a wine_n and_o butter_n and_o good_a store_n of_o onion_n boil_v tender_a in_o 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and_o the_o yolk_n of_o egg_n garnish_n your_o dish_n with_o parsley_n and_o pickle_a barberry_n cxcix_o to_o smoor_v a_o neck_n of_o mutton_n cut_a your_o steak_n and_o put_v they_o into_o a_o dish_n with_o some_o butter_n then_o take_v a_o faggot_n of_o sweet_a herb_n and_o some_o gross_a pepper_n and_o a_o little_a salt_n and_o put_v to_o they_o cover_v your_o dish_n and_o let_v they_o stew_n till_o they_o be_v enough_o turn_v they_o sometime_o then_o put_v in_o a_o little_a claret_n wine_n and_o anchovy_n and_o serve_v they_o upon_o sippet_n cc._o to_o smoor_v veal_n cut_a thin_a slice_n of_o veal_n and_o hack_v they_o over_o with_o the_o back_n of_o a_o knife_n then_o lard_v they_o with_o lard_n and_o fry_v they_o with_o strong_a beer_n or_o ale_n till_o they_o be_v enough_o than_o stew_n they_o in_o claret_n wine_n with_o some_o whole_a spice_n and_o butter_n and_o a_o little_a salt_n garnish_n your_o dish_n with_o sausage_n fry_v and_o with_o barberry_n so_o serve_v they_o in_o cci_o to_o smoor_v steak_n of_o mutton_n another_o way_n cut_a part_n of_o a_o leg_n of_o mutton_n into_o steak_n and_o fry_v it_o in_o white_a wine_n and_o a_o little_a salt_n a_o bundle_n of_o herb_n and_o a_o little_a limon_n pill_n than_o put_v it_o into_o a_o pipkin_n with_o some_o slice_a limon_n without_o the_o rind_n and_o some_o of_o the_o liquor_n it_o it_o be_v fry_v in_o and_o butter_n and_o a_o liitle_n parslie_n boil_v all_o together_o till_o you_o see_v it_o be_v enough_o then_o serve_v it_o in_o and_o garnish_v your_o dish_n with_o limon_n and_o barberry_n ccii_o to_o smoor_v chicken_n cut_v they_o in_o joint_n and_o fry_v they_o with_o sweet_a butter_n then_o take_v white_a wine_n parsley_n and_o onion_n chop_v small_a whole_a mace_n and_o a_o little_a gross_a pepper_n a_o little_a sugar_n verjuice_n and_o butter_n let_v these_o and_o your_o fry_a chicken_n boil_v together_o then_o fry_v the_o leave_v of_o clary_n with_o egg_n put_v a_o little_a salt_n to_o your_o chicken_n and_o when_o they_o be_v enough_o serve_v they_o in_o with_o this_o fry_a clary_n and_o garnish_v your_o dish_n with_o barberry_n cciii_o to_o fry_v muscle_n or_o oyster_n or_o cockle_n to_o serve_v in_o with_o meat_n or_o by_o themselves_o take_v any_o of_o these_o and_o parboil_v they_o in_o their_o own_o liquor_n then_o dry_v they_o flower_z they_o and_o fry_v they_o than_o put_v they_o into_o a_o pipkin_n with_o claret_n wine_n whole_a spice_n and_o anchovy_n and_o a_o little_a butter_n so_o let_v they_o stew_v together_o and_o serve_v they_o in_o either_o with_o a_o duck_n or_o by_o themselves_o as_o you_o like_v best_a cciu_o to_o dress_v calf_n foot_n take_v calf_n foot_n tender_o boil_v and_o slit_v they_o in_o the_o middle_n then_o put_v they_o in_o a_o dish_n with_o sweet_a butter_n parsley_n and_o onion_n chap_v a_o little_a thyme_n large_a mace_n pepper_n with_o a_o little_a wine_n vinegar_n and_o a_o little_a salt_n let_v all_o these_o stew_n together_o till_o 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little_a pepper_n and_o whole_a clove_n and_o a_o little_a salt_n boil_v all_o these_o together_o with_o some_o butter_n till_o they_o be_v enough_o garnish_n your_o dish_n as_o before_o ccvii_o to_o boil_v chicken_n in_o white-broth_n take_v three_o chicken_n and_o truss_v they_o then_o take_v two_o or_o three_o blade_n of_o mace_n as_o many_o quarter_a date_n four_o or_o five_o lump_n of_o marrow_n a_o little_a salt_n and_o a_o little_a sugar_n the_o yolk_n of_o three_o hard_a egg_n and_o a_o quarter_n of_o a_o pint_n of_o sack_n first_o boil_v your_o chicken_n in_o mutton_n broth_n and_o then_o add_v these_o thing_n to_o they_o and_o let_v they_o boil_v till_o they_o be_v enough_o then_o lay_v your_o chicken_n in_o a_o dish_n and_o
put_v to_o this_o gravy_n some_o oyster_n and_o some_o sweet_a herb_n mince_v fine_a a_o little_a white_a wine_n and_o a_o slice_a nutmeg_n when_o the_o head_n be_v roast_v set_v the_o dish_n of_o sauce_n upon_o hot_a coal_n with_o some_o butter_n and_o a_o little_a salt_n and_o the_o juice_n of_o a_o orange_n beat_v it_o up_o thick_a and_o dish_n your_o head_n and_o serve_v it_o in_o with_o this_o sauce_n garnish_n the_o dish_n with_o stew_a oyster_n and_o barberry_n ccxxxii_o sauce_n sore_a woodcock_n or_o snite_v when_o you_o spit_v your_o fowl_n put_v in_o a_o onion_n in_o the_o belly_n when_o it_o be_v roast_v take_v the_o gravy_n of_o it_o and_o some_o claret_n wine_n and_o a_o anchovie_n with_o a_o little_a pepper_n and_o salt_n so_o serve_v they_o ccxxxiii_o to_o make_v sauce_n for_o partridge_n take_v grate_a bread_n water_n and_o salt_n and_o a_o whole_a onion_n boil_v together_o when_o it_o be_v well_o boil_v take_v out_o the_o onion_n and_o put_v in_o mince_a limon_n and_o a_o piece_n of_o butter_n and_o serve_v they_o in_o with_o it_o ccxxxiv_o to_o roast_v lark_n with_o bacon_n when_o your_o lark_n be_v pull_v and_o draw_v wash_v they_o and_o spit_v they_o with_o a_o thin_a slice_n of_o bacon_n and_o a_o sage_a leaf_n between_o the_o leg_n of_o every_o one_o make_v your_o sauce_n with_o the_o juice_n of_o orange_n and_o a_o little_a claret_n wine_n and_o some_o butter_n warm_v they_o together_o and_o serve_v they_o up_o with_o it_o ccxxxv_o to_o make_v sauce_n for_o quail_n take_v some_o vine_n leave_v dry_v before_o the_o fire_n in_o a_o dish_n and_o mince_v they_o than_o put_v some_o claret_n wine_n &_o a_o little_a pepper_n and_o salt_n to_o it_o and_o a_o piece_n of_o butter_n and_o serve_v they_o with_o it_o this_o sauce_n be_v also_o for_o roast_a pigeon_n ccxxxvi_o to_o roast_v a_o whole_a pig_n without_o the_o skin_n with_o a_o pudding_n in_o his_o belly_n make_v ready_a the_o pig_n for_o the_o spit_n then_o spit_v it_o and_o lay_v it_o down_o 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chicken_n pie_n 11._o a_o dish_n of_o young_a turkey_n 12._o a_o potato_n pie_n 13._o a_o couple_n of_o caponet_n 14._o a_o set_a custard_n the_o second_o course_n 1._o a_o dish_n of_o chicken_n roast_v 2._o souse_v conger_n or_o trout_n 3._o a_o artichoke_n pie_n 4._o a_o cold_a bake_v meat_n 5._o a_o souse_v pig_n 6._o a_o dish_n of_o partridge_n 7._o a_o oringado_fw-it pie_n 8._o a_o dish_n of_o quail_n 9_o another_o cold_a bake_v meat_n 10._o fresh_a salmon_n 11._o a_o dish_n of_o tart_n 12._o a_o jowl_n of_o sturgeon_n the_o three_o course_n 1._o a_o dish_n of_o fry_a perch_n 2._o a_o dish_n of_o green_a pease_n 3._o a_o dish_n of_o artichoke_n 4._o a_o dish_n of_o lobster_n
preserve_v 80_o peach_n preserve_v 98_o phtisick_n drink_v 76_o paste_n of_o pippin_n 70_o paste_n royal_a 69_o paste_n of_o pippin_n 61_o paste_n of_o plumb_n 61_o plain_a biscuit_n cake_n 60_o posset_n without_o milk_n 49_o pennado_n 48_o purslane_n pickle_v 44_o portugal_n eggs._n 31_o perfume_a rose_n 28_o palsy_n water_n by_o dr._n mathias_n 24_o plague_n water_n 17_o precious_a water_n 7_o plague_n water_n 1_o q._n quake_a pudding_n 169_o quince_n pickle_v 162_o r._n rose_n keep_v long_o 161_o rose_n leave_v dry_v 143_o red_a quince_n whole_a 141_o rasberry_n sugar_n 134_o rasberry_n wine_n 87_o red_a rose_n preserve_v 65_o raspberry_n preserve_v 39_o rosa_fw-la solis_fw-la 16_o rosemary_n water_n 7_o s._n scotch_a brew_v 164_o syrup_n of_o rarberry_n or_o other_o fruit_n as_o grape_n etc._n etc._n 156_o syrup_n of_o citron_n 154_o sugar_n plate_n 144_o syrup_n of_o rose_n or_o other_o flower_n 142_o sack_n posset_n 139_o syllabub_n 132_o spanish_a candr_n 128_o syrup_n of_o gillyflower_n 114_o seed_n stuff_n of_o raspberry_n 113_o syrup_n for_o a_o cough_n 99_o syrup_n of_o violet_n 98_o syrup_n for_o a_o cold._n 90_o syrup_n of_o turnip_n 77_o sign_n of_o small_a pox_n take_v away_o 74_o sugar_n plate_n 64_o snow_n cream_n 62_o shrewsbury_n cake_n 55_o sillibuh_o 53_o sack_n posset_n 48_o sheep_n gut_n stretch_v 45_o sampire_n boil_v 42_o stepony_n or_o raisin_n wine_n 41_o syllabub_n whip_v 41_o syrup_n of_o ale_n 40_o syrup_n of_o turnip_n 35_o sugar_n cake_n 33_o sign_n of_o small_a pox_n take_v away_o 30_o surfeit_n water_n the_o best_a 22_o sweet_a water_n 19_o snail_n water_n 18_o spirit_n of_o orange_n and_o lemon_n 6_o spirit_n of_o mint_n 4_o sovereign_a water_n 3_o t._n to_o cast_v all_o kind_n of_o shape_v and_o to_o colour_v they_o 86_o tufftaffity_n cream_n 130_o thick_a cream_n 44_o trifle_n 43_o tincture_n of_o caroways_n 29_o treacle_n water_n 17_o w._n walnut_n keep_v long_o 161_o white_a plate_n to_o eat_v 135_o white_a quince_n preserve_v 59_o water_n gruel_n 53_o wafer_n 38_o water_n against_o infection_n 20_o wormwood_n water_n 14_o walnut_n water_n 13_o water_n for_o the_o stone_n 11_o water_n for_o faint_v 7_o the_o end_n of_o the_o content_n of_o the_o first_o part._n the_o content_n of_o the_o second_o part._n a._n artichoke_n sucker_n dress_v 207_o artichoke_n cream_n 210_o artichoke_n pie_n 223_o artichoke_n pudding_n 256_o artichoke_n keep_v long_o 257_o artichoke_n stew_v 317_o artichoke_n fry_v ib._n artichok-pudding_n 256_o almond_n pudding_n 186_o apple_n tansie_n 191_o a_o amulet_n 193_o almond_n pudding_n 202_o angelot_n cheese_n 229_o apple_n puff_v 285_o almond_n tart._n 326_o b._n brown_a metheglin_n 184_o beef_n coller_v 185_o barley_n cream_n 186_o barley_n broth_n without_o meat_n 214_o barley_n broth_n with_o meat_n ib._n ball_n to_o take_v out_o stain_v 252_o broth_n of_o a_o lamb_n head_n 254_o beef-pie_n very_o good_a 274_o blanch_a manchet_n 278_o bullock_n cheek_n bake_v to_o eat_v hot_a 336_o bullock_n cheek_n bake_v to_o eat_v cold_a ib._n bacon_n froize_n 337_o c._n cheesecake_n 187_o cheesecake_n 188_o chicken_n pie_n 193_o collar_n of_o brawn_n 194_o capon_n boil_v 196_o cracknel_n 197_o coddle_v cream_n 199_o cheese_n very_o good_a 201_o cucumber_n boil_v 208_o collop_n of_o bacon_n and_o eggs._n 213_o cabbage_n pottage_n 218_o capon_n with_o white_a broth_n 221_o calf_n foot_n pie_n 222_o carp_n pie_n 225_o calf_n head_n pie_n 228_o calf_n cauldron_n pie_n with_o pudding_n in_o it_o 234_o coleflower_v pickle_v 237_o cheese_n loaf_n 240_o custard_n very_o fine_a 243_o cod_n head_n boil_v 250_o chicken_n pie_n 255_o capon_n boil_v 265_o chicken_n boil_v with_o goosberry_n 270_o chicken_n boil_v with_o grape_n 273_o capon_n bake_v 275_o cambridge_n pudding_n 280_o chiveridge_n pudding_n 282_o calf_n tongue_n have_fw-mi 287_o capon_n boil_v ib._n capon_n boil_v with_o rice_n 288_o capon_n boil_v with_o pippin_n ib._n chicken_n boiy_v with_o lettuce_n 289_o chicken_n snsoor_v 295_o calf_n feet_z have_fw-mi 296_o chicken_n in_o white_a broth._n 298_o capon_n roast_v with_o oyster_n 305_o calf_n head_n with_o oyster_n 314_o carp_n pie_n 325_o consumption_n remedy_n 344_o d._n dry_a tongue_n 228_o delicate_a pie_n 242_o duck_n boi'_v 291_o e_o elder_n vinegar_n 183_o eel_n and_o pike_n together_o 204_o eel_n roast_v with_o b_o con_v 905_o ee_n and_o oyster_n pie_n 206_o egg_n pie_n 244_o eel_n pie_n 246_o eel_n souse_a and_o collered_a 247_o eel_n stew_v 248_o eel_n in_o broth._n 300_o f._n fresh_a cheese_n 189_o furmity_n 213_o furmity_n with_o meat_n broth._n 215_o furmity_n with_o almond_n ib._n french_a pottage_n 218_o fricasy_n of_o several_a sort_n 226_o fricasie_n of_o sheep_n foot_n 231_o fry_v toast_n 236_o fritter_n 237_o fricasie_n of_o oyster_n 245_o fricasie_n of_o eel_n 246_o fresh_a salmon_n boil_v 249_o french_a broth._n 253_o fine_a wash_a ball_n for_o the_o hand_n 256_o french_a servel_n 259_o florentine_a bake_v 271_o friday_n pie_n without_o fish_n or_o flesh._n 272_o fritter_n 276_o farce_a pudding_n 278_o fricasie_n of_o eggs._n 279_o french_a puff_n 285_o flounder_n boil_v 335_o g._n green_a tansie_n 192_o gravy_n broth._n 217_o goose_n dry_v 219_o goose_n giblet_n with_o sausage_n 226_o garden_n bean_n fry_v 262_o gurnet_n boil_v 266_o goose_n bake_v 277_o goose_n giblet_n boil_v with_o root_n and_o horbs_n 293_o goose_n giblet_n boil_v ib._n grand_fw-fr salad_n 301_o gammon_n of_o bacon_n pie._n 335_o green_a sauce_n for_o pork_n 342_o h._n hasty_a pudding_n 216_o hasty_a pudding_n ib._n hare_n pie_n 230_o have_fw-mi meat_n 245_o herring_n pie_n 248_o herb_n pie_n 215_o haunch_n of_o venison_n roast_v 304_o haunch_n of_o venison_n boil_v 309_o haggus_n pudding_n 331_o hasty_a pudding_n 330_o i._n italian_a pudding_n 286_o ice_n and_o snow_n 340_o k._n kick_v shaw_n to_o bake_v or_o fry_v 286_o l_o lobster_n butter_v 200_o liver_n fritter_n ib._n loaf_n to_o butter_n 233_o limon_n cake_n 239_o loaf_n of_o curd_n 240_o lobster_n roast_v 255_o lamb_n pie_n 261_o leg_n of_o mutton_n roast_v 266_o leg_n of_o mutton_n boil_v 199_o leg_n of_o mutton_n with_o oyster_n 303_o loin_n of_o mutton_n stew_v 305_o lark_n pie_n 321_o lettuce_n pie_n 322_o lampry_n pie_n 328_o lenten_a â—…_n 344_o metheglin_n 184_o miser_n for_o child_n collation_n 235_o mince_a pie_n 239_o make_a dish_n of_o rabbit_n liver_n 270_o mutton_n smoor_v 294_o mutton_n smoor_v 295_o mutton_n pie_n 340_o n._n neat_n tongue_n pie_n 221_o neat_n tongue_n roast_v 267_o neat_n tongue_n have_fw-mi 297_o neck_n of_o mutton_n boil_v 308_o neck_n of_o mutton_n stew_v 322_o nut_n fry_v 337_o o._n oatmeal_n pudding_n 331_o olio_fw-la of_o several_a meat_n 197_o oyster_n and_o eel_n in_o a_o pie_n 206_o oyster_n and_o parsnep_n in_o a_o pie_n 207_o oyster_n pie_n 223_o orange_n and_o lemon_n in_o jelly_n 238_o oyster_n fry_v 241_o oyster_n broil_v ib._n oyster_n roast_v 242_o olive_n of_o veal_n 251_o oatmeal_n pudding_n ib._n oat-cake_n 260_o olive_n pie_n ib._n p._n pudding_n in_o ball_n 190_o pigeon_n boil_v 191_o pastry_n of_o veal_n 195_o pigeon_n pie_n ib._n pork_n roast_v without_o the_o skin_n 198_o pig_n roast_v like_o lamb._n 199_o potted_a fowl_n 204_o parsnep_v pie_n with_o oyster_n 207_o pig_fw-mi pie_n 224_o pudding_n of_o manchet_n 227_o pompion_n pie_n 235_o pompion_n fry_v ib._n pike_n roast_v and_o lard_v 249_o pomander_n very_o fine_a 252_o pompion_n pie_n 236_o pickle_a sprat_n 257_o pastry_n of_o ling._n 258_o palate_n pie_n 259_o pippin_n paste_n 263_o pasty_n to_o fry_v 264_o pigeon_n boil_v with_o rice_n 268_o pigeon_n boil_v with_o gooseberry_n 270_o pippin_n tart._n 274_o pancake_n crisp_a 277_o pudding_n of_o goose_n blood_n 281_o pudding_n of_o liver_n ib._n pigeon_n boil_v with_o caper_n and_o sampire_n 292_o partridge_n boil_v 298_o pike_n boil_v with_o oyster_n 301_o pig_n roast_v with_o a_o pudding_n in_o his_o belly_n 302_o pippin_n stew_v 212_o pig_n roast_v without_o the_o skin_n with_o a_o pudding_n in_o his_o belly_n 316_o pancake_n crisp_a 252_o pancake_n very_o good_a 318_o paste_n very_o good_a 319_o paste_n to_o raise_v ib._n paste_n for_o bake_a meat_n to_o eat_v cold_a 320_o pie_n of_o veal_n ib._n pie_n of_o shrimp_v or_o prawn_n 321_o pie_n of_o roast_a kidney_n 323_o potato_n pie_n 324_o pig_n pie_n ib._n pork_n pie_n 328_o pudding_n of_o french_a barley_n 329_o pomander_n very_o fine_a 263_o pudding_n of_o wine_n 332_o pudding_n of_o hog_n light_n ib._n posset_n pie_n 333_o pippin_n dry_v 334_o poach_a eggs._n 341_o pippin_n paste_n 301_o pippin_n stew_v 302_o q._n quodling_n cream_n 14_o quince_n to_o look_v white_a 264_o quince_n pie_n very_o good_a 273_o r._n rump_n of_o beef_n boil_v 201_o roll_n for_o noble_a table_n 210_o roll_n very_o short_a 211_o rasberry_n tart._n 224_o rabbit_n with_o sansage_n 225_o rice_n cream_n 234_o rabbit_n boil_v 268_o rice_n pudding_n 282_o rabbit_n boil_v with_o grape_n 290_o rabbit_n boil_v with_o claret_n ib._n red_a deer_n pie_n 327_o rock_n of_o sweet_a meat_n 345_o s._n souse_v veal_n 194_o sauce_n for_o mutton_n 198_o summer_n dish_n 200_o souse_v pig_n 203_o several_a salad_n 208_o several_a salad_n 209_o sole_n dress_v very_o fine_a 212_o spinage_n tart._n 209_o stew_v fish_n 212_o spanish_n pap._n 217_o salad_n of_o cold_a meat_n 219_o sheep_n tongue_n with_o oyster_n 220_o scotch_a collop_n 227_o shoulder_n of_o venison_n or_o shoulder_n of_o mutton_n roast_v in_o blood_n 230_o stew_v pig_n 231_o steak_a pie_n with_o pudding_n 232_o salmon_n dress_v by_o infusion_n 233_o stew_v carp_n in_o blood_n 236_o stump_n pie_n 244_o sauce_n for_o fowl_n 260_o sorrel_n salad_n 262_o salad_n cold_a ib_a sauce_n for_o veal_n 293_o sauce_n for_o a_o leg_n of_o mutton_n ib._n souse_v fish_n 265_o swan_n bake_v 275_o small_a bird_n bake_v 276_o stew_v pudding_n 283_o sussex_n pudding_n 284_o sausage_n boil_v 292_o shellfish_n fry_v 296_o steak_v pie_n 303_o shoulder_n of_o venison_n roast_v 304_o salad_n boil_v 306_o shoulder_n of_o veal_n boil_v 307_o stew_v broth_n good_a 310_o salad_n of_o salmon_n 312_o shoulder_n of_o mutton_n with_o oyster_n 313_o stew_v artichoke_n 311_o sauce_n for_o fowl_n 315_o sauce_n for_o partridge_n ib._n sauce_n for_o quail_n 316_o salmon_n pie_n 329_o shake_v pudding_n 330_o stone_n cream_n 333_o snow_n cream_n 334_o sussex_n pancake_n 338_o snow_n and_o ice_n 340_o syllabub_n 132_o sack_n posset_n 139_o sugar_n plate_n 144_o salad_n in_o winter_n 341_o salad_n in_o winter_n ib._n sorrel_n sop_n 342_o scotch_a brew_v 164_o t._n to_o boil_v a_o teal_n or_o widgeon_n 269_o turkey_n bake_v 275_o trout_n stew_v 300_o toast_n of_o veal_n fry_v 317_o tart_a of_o several_a sweetmeat_n 339_o treacle_n wine_n 130_o v._n venison_n bake_v to_o keep_v 203_o umble_a pie_n 272_o veal_n smoor_v 294_o veal_n roast_v with_o farce_n herb_n 305_o veal_n fry_v 318_o venison_n pastry_n 338_o vin_fw-fr de_fw-fr molosso_n 343_o w._n will_v fowl_n boil_v 308_o white_a broth_n with_o meat_n 310_o white_a broth_n without_o meat_n ib._n white_a pot._n 326_o whiting_n boil_v 335_o postcript_n now_o good_a reader_n here_o be_v three_o hundred_o and_o ten_o choice_a receipt_n add_v for_o a_o second_o part_n of_o the_o queen-like_a closet_n and_o you_o may_v i_o be_o sure_o make_v many_o more_o of_o they_o if_o you_o observe_v how_o many_o i_o have_v teach_v in_o one_o if_o i_o have_v not_o take_v that_o course_n only_o for_o brevity_n sake_n &_o that_o it_o may_v not_o be_v tedious_a and_o impertinent_a to_o you_o i_o may_v have_v enlarge_v this_o volume_n very_o much_o finis_fw-la