two in Rose-water, so done poure the Water from the Butter, and put the
Butter to the flowre with the yolks and whites of five Eggs, two races
of Ginger, and three quarters of a pound of Sugar, a little salt, grate
your spice, and it well be the better, knead all these together till you
may rowle the past, then roule it forth with the top of a bowle, then
prick them with a pin made of wood, or if you have a comb that hath not
been used, that will do them quickly, and is best to that purpose, so
bake them upon Pye plates, but not too much in the Oven, for the heat of
the Plates will dry them very much, after they come forth of the Oven,
you may cut them without the bowles of what bignesse or what fashion you
please.


_To make beef like red Deer to be eaten cold._

Take a buttock of beef, cut it the long wayes with the grain, beat it
well with a rowling pin, then broyl it upon the coals, a little after it
is cold, draw it throw with Lard, then lay in some white wine Vinegar,
Pepper, Salt, Cloves, Mace and Bay-leaves, then let it lie three or four
dayes, then bake it in Rye past, and when it is cold fill it up with
butter, after a fortnight it will be eaten.


_To make puffs._

Take a pint of Cheese Curds and drain them dry, bruise them small with
the hand, put in two handfulls of floure, a little Sugar, three or four
yolks of Egs, a little Nutmeg and Salt, mingle these together and make
them little, like eyes, fry them in fresh butter, serve them up with
fresh Butter and Sugar.