_To make Jelly of Harts Horn._

Take six ounces of Hart-Horn, three ounces of Ivory both finely carped,
boyle it in two quarts of water in a Pipkin close covered, and when it
is three parts wasted, you may try it with a Spoon if it will be jelly,
you may know by the sticking to your Lips, then straine it through a
jelly bag; season it with Rose-water, juyce of Lemons and double refined
Sugar, each according to your Taste, then boyle altogether two or three
walmes, so put in the Glasse and keep for your use.


_To make Chickens fat in four or five dayes._

Take a pint of French Wheat and a pint of Wheat flower, halfe a pound of
Sugar, make it up into a stiff Paste, and rowle it into little rowles,
wet them in warme Milk, and so Cram them, and they will be fat in four
or five dayes, if you please you may sow them up behind one or two of
the last dayes.


_To make Angelot._

Take a Gallon of Stroakings and a Pint of Creame as it comes from the
Cow, and put it together with a little Rennet; when you fill, turne up
the midst side of the Cheese-fat, fill them a little at once, and let it
stand all that day and the next, then turn them, and let them stand til
they will slip out of the Fat, Salt them on both sides, and when the
Coats begin to come on them, neither wipe nor scrape them, for the
thicker the Coat is the better.