_To make Cheese-Cakes._

Take three Eggs and beat them very well, and as you beat them, put to
them as much fine flower as will make them thick, then put to them three
or four Eggs more, and beat them altogether; then take one quart of
Creame, and put into it a quarter of a pound of sweet butter, and set
them over the fire, and when it begins to boyle, put to it your Eggs and
flower, stir it very well, and let it boyle till it be thick, then
season it with Salt, Cinamon, Sugar, and Currans, and bake it.


_To make a Quaking Pudding._

Take a pint and somewhat more of thick Creame, ten Egges, put the whites
of three, beat them very well with two spoonfuls of Rose-water; mingle
with your Creame three spoonfuls of fine flower, mingle it so well, that
there be no lumps in it, put it altogether, and season it according to
your Tast; Butter a Cloth very well, and let it be thick that it may not
run out, and let it boyle for half an hour as fast as you can, then take
it up and make Sauce with Butter, Rose-water and Sugar, and serve it up.

_You may stick some blanched Almonds upon it if you please._


_To Pickle Cucumbers._

Put them in an Earthen Vessel, lay first a Lay of Salt and Dill, then a
Lay of Cucumbers, and so till they be all Layed, put in some Mace and
whole pepper, and some Fennel-seed according to direction, then fill it