_To make a very Good Great Oxford-shire Cake._

Take a peck of flower by weight, and dry it a little, & a pound and a
halfe of Sugar, one ounce of Cinamon, half an ounce of Nutmegs, a
quarter of an ounce of Mace and Cloves, a good spoonfull of Salt, beat
your Salt and Spice very fine, and searce it, and mix it with your
flower and Sugar; then take three pound of butter and work it in the
flower, it will take three hours working; then take a quart of
Ale-yeast, two quarts of Cream, half a pint of Sack, six grains of
Amber-greece dissolved in it, halfe a pint of Rosewater, sixteen Eggs,
eight of the Whites, mix these with the flower, and knead them well
together, then let it lie warm by your fire till your Oven be hot, which
must be little hotter then for manchet; when you make it ready for your
Oven, put to your Cake six pound of Currans, two pound of Raisins, of
the Sun stoned and minced, so make up your Cake, and set it in your oven
stopped close; it wil take three houres a baking; when baked, take it
out and frost it over with the white of an Egge and Rosewater, well beat
together, and strew fine Sugar upon it, and then set it again into the
Oven, that it may Ice.


_To make a Pumpion Pye._

Take about halfe a pound of Pumpion and slice it, a handfull of Tyme, a
little Rosemary, Parsley and sweet Marjoram slipped off the stalks, and
chop them smal, then take Cinamon, Nutmeg, Pepper, and six Cloves, and
beat them; take ten Eggs and beat them; then mix them, and beat them
altogether, and put in as much Sugar as you think fit, then fry them
like a froiz; after it is fryed, let it stand till it be cold, then fill
your Pye, take sliced Apples thinne round wayes, and lay a row of the