pound and three quarters of Sugar, a Pint of Renish-wine, or white Wine,
and the Whites of fifteen Eggs, well beaten; put all these to the Jelly,
then set it on the fire, and let it seeth two or three walmes, ever
stirring it as it seeths, then take a very clean Jelly bag, wash the
bottom of it in a little Rose water, and wring it so hard that their
remaine none behind, put a branch of Rosemary in the bottom of the bag,
hang it up before the fire over a Bason; and pour the Jelly-bag into the
Bason, provided in any case you stir not the Bag, then take Jelly in the
Bason and put it into your bag again, let it run the second time, and it
will be very much the clearer; so you may put it into your Gally-pots or
Glasles which you please, and set them a cooling on bay salt, and when
it is cold and stiffe you may use it at your pleasure, if you will have
the jelly of a red colour use it as before, onely instead of Renish
wine, use Claret.


_To make poore knights._

Cut two penny loaves in round slices, dip them in half a pint of Cream
or faire water, then lay them abroad in a dish, and beat three Eggs and
grated Nutmegs and sugar, beat them with the Cream then melt some butter
in a frying pan, and wet the sides of the toasts and lay them in on the
wet side, then pour in the rest upon them, and so fry them, serve them
in with Rosewater, sugar and butter.


_To make Shrewsbury Cakes._

Take two pound of floure dryed in the Oven and weighed after it is
dryed, then put to it one pound of Butter that must be layd an hour or