_To make a hash of Chickens._

Take six Chickens, quarter them, cover them almost with water, and
season them with Pepper and Salt, and a good handfull of minced Parsly,
and a little white-wine, when they are boyled enough, put six Eggs onely
the yolks, put to them a little Nutmeg and Vinegar, give them a little
wame or two with the Chickens, pour them altogether into the Dish and
serve them in, when you put on the Eggs, and a good piece of Butter.


_To make an Almond Caudle._

Take three pints of Ale, boyle it with Cloves, Mace and sliced Bread
into it, then have ready beaten a pound of blanched Almonds stamped in a
Mortar with a little white-wine, then strain them out with a pint of
white-wine, thick your Ale with it, sweeten it as you please, and be
sure you skim the Ale well when it boyles.


_To make scalding Cheese towards the latter end of_ May.

Take your Evening Milke and put it into Boules, or Earthen Pans, then in
the Morning, fleet off the Cream in a Boule by it selfe, put the fleet
Milke into a Tub with the Morning Milk, then put in the nights Cream,
and stir it together, and heat the Milk, and put in the Rennet; as for
ordinary new Milk Cheese, it is to be made thick; when the Cheese is
come, gather the Curd into a Cheese-cloath, and set the Whey on the fire
till it be seething hot, put the Cheese in a Cloth into a Killar that