they grow hard.


_To make Cracknels._

Take halfe a pound of fine flower, dryed and searced, as much fine sugar
searced, mingled with a spoonfull of Coriander-seed bruised, halfe a
quarter of a pound of butter rubbed in the flower and sugar, then wet it
with the yolks of two Eggs, and halfe a spoonfull of white Rose-water, a
spoonfull or little more of Cream as will wet it; knead the Past till it
be soft and limber to rowle well, then rowle it extreame thin, and cut
them round by little plates; lay them up on buttered papers, and when
they goe into the Oven, prick them, and wash the Top with the yolk of an
Egg beaten, and made thin with Rose-water or faire water; they will give
with keeping, therefore before they are eaten, they must be dryed in a
warme Oven to make them crisp.


_To Pickle Oysters._

Take Oysters and wash them cleane in their own Liquor, and let them
settle, then strain it, and put your Oysters to it with a little Mace
and whole pepper, as much Salt as you please, and a little Wine-Vinegar,
then set them over the fire, and let them boyle leisurely till they are
pretty tender; be sure to skim them still as the skim riseth; when they
are enough, take them out till the Pickle be cold, then put them into
any pot that will lye close, they will keep best in Caper barrels, they
will keep very well six weeks.