stirring till you finde it thick, then serve it up.


_To make a stump Pye._

Take a Leg of mutton, one pound and a half of the best Suet, mince both
small together, then season it with a quarter of a pound of Sugar, and a
small quantity of salt, and a little cloves & mace, then take a good
handful of Parsly half as much Tyme, and mince them very small, and
mingle them with the rest; then take six new laid Eggs and break them
into the meat and worke it well together, and put it into the past; then
upon the Top put Raisins, Currans and Dates a good quantity, cover and
bake it, when it is baked, and when it is very hot, put into it a
quarter of a Pint of White wine Vinegar, and strow Sugar upon it, and so
serve it.


_To make Mrs._ Leeds _Cheese Cakes._

Take six quarts of milk and ren it prety cold, and when it is tender
come drayn from it your Whey in a strainer, then hang it up till all the
Whey be dropt from it, then presse it, change it into dry cloaths till
it wet the cloth no longer, then beat it in a stone Morter till it be
like butter, then straine it through a thin strayner, mingle it with a
pound and a halfe of butter with your hands, take one pound of Almonds,
and heat them with Rosewater till they are like your Curd, then mingle
them with the yolks of twenty Eggs and a quart of Cream, two great
Nutmegs, one pound and a half of sugar, when your Coffins are ready and
going to set in the Oven; then mingle them together, let your Oven be
made hot enough for a Pigeon Pye, and let a stone stand up till the