_To make a Banbury Cake._

Take a peck of pure Wheat-flower, six pound of Currans, half a pound of
Sugar, two pound of Butter, halfe an ounce of Cloves and Mace, a pint
and a halfe of Ale-yeast, and a little Rose-water; then boyle as much
new-milk as will serve to knead it, and when it is almost cold, put into
it as much Sack as will thicken it, and so work it all together before a
fire, pulling it two or three times in pieces, after make it up.


_To make a Devonshire White-pot._

Take a pint of Cream and straine four Eggs into it, and put a little
Salt and a little sliced Nutmeg, and season it with Sugar somewhat
sweet; then take almost a penny Loaf of fine bread sliced very thin, and
put it into a Dish that will hold it, the Cream and the Eggs being put
to it; then take a handfull of Raisins of the Sun being boyled, and a
little sweet Butter, so bake it.


_To make Rice Cream._

Take a quart of Cream, two good handfuls of Rice-flower, a quarter of a
pound of Sugar and flower beaten very small, mingle your Sugar and
flower together, put it into your Cream, take the yolk of an Egg, beat
it with a spoonfull or two of Rose-water, then put it to the Cream, and
stir all these together, and set it over a quick fire, keeping it
continually stirring till it be as thick as water-pap.