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


_To make Loaves of Cheese-Curds._

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


_To make fine Pies after the French fashion._

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


_A Singular Receit for making a Cake._