_To make an Olive Pye._

This you may take in a Pye, putting Raisins of the Sun stoned and some
Currants in every Olive, first strowing upon the meat the whites and
yolks of two boyled Eggs shred very small, make your Olives round, and
put them into puff paste, when it is halfe baked, put in a good quantity
of verjuyce or Clarret wine sweetned with Sugar, putting it in again
till it be thorow baked.


_The Countesse of_ RUTLANDS _Receipt of making the rare_ Banbury _Cake
which was so much praised at her Daughters (the right Honourable the
Lady_ Chawerths) _wedding._

_Imprimis_

Take a peck of fine flower, and halfe an ounce of large Mace, halfe an
ounce of Nutmegs, and halfe an ounce of Cinnamon, your Cinnamon and
Nutmegs must be sifted through a Searce, two pounds of Butter, halfe a
score of Eggs, put out four of the whites of them, something above a
pint of good Ale-yeast, beate your Eggs very well and straine them with
your yeast, and a little warme water into your flowre, and stirre them
together, then put your butter cold in little Lumpes: The water you
knead withall must be scalding hot, if you will make it good past, the
which having done, lay the past to rise in a warme Cloth a quarter of an
hour, or thereupon; Then put in ten pounds of Currans, and a little
Muske and Ambergreece dissolved in Rosewater; your Currans must be made
very dry, or else they will make your Cake heavy, strew as much Sugar