grated bread, an handfull of Flower, a little Salt mingled altogether;
work it with your hand, roul it into little Loaves, then set them in a
Pan buttered, then beat the yolk of an Egg with a little Beer, and wipe
them over with a feather, then set them in the Oven as for Manchet, and
stop that close three quarters of an hour, then take halfe a pound of
butter three spoonfuls of water, a Nutmeg sliced thin, a little Sugar,
set it on the fire, stir it till it be thick; when your Loaves are
baked, cut off the tops and butter them with this Butter, some under,
some over, and strow some Sugar on them.


_To make Cheese-loaves._

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


_To make Puff._

Take four pints of new milke, rennet, take out all the Whay very clean,
and wring it in a dry Cloth, then strain it in a wooden Dish till they
become as Cream, then take the yolks of two Egges, and beat them and put
them to the Curds, and leave them with the Curds, then put a spoonfull