_To make a New-market Cheese to cut at two Years old_:--Any morning
in September, take twenty quarts of new milk warm from the cow, and
colour it with marigolds: when this is done, and the milk not cold,
get ready a quart of cream, and a quart of fair water, which must be
kept stirring over the fire till 'tis scalding hot, then stir it well
into the milk and runnet, as you do other cheese; when 'tis come, lay
cheese-cloths over it, and settle it with your hands; the more hands
the better; as the whey rises, take it away, and when 'tis clean gone,
put the curd into your fat, breaking it as little as you can; then put
it in the press, and press it gently an hour; take it out again, and
cut it in thin slices, and lay them singly on a cloth, and wipe them
dry; then put it in a tub, and break it with your hands as small as
you can, and mix with it a good handful of salt, and a quart of cold
cream; put it in the fat, and lay a pound weight on it till next day;
then press and order it as others.


V.--CAKES.

_To make Shrewsbury Cakes_:--Take to one pound of sugar, three pounds
of the finest flour, a nutmeg grated, some beaten cinamon; the sugar
and spice must be sifted into the flour, and wet it with three eggs,
and as much melted butter, as will make it of a good thickness to roll
into a paste; mould it well and roll it, and cut it into what shape
you please. Perfume them, and prick them before they go into the oven.

_To make Whetstone Cakes_:--Take half a pound of fine flour, and half
a pound of loaf sugar searced, a spoonful of carraway-seeds dried,
the yolk of one egg, the whites of three, a little rose-water, with
ambergrease dissolved in it; mix it together, and roll it out as thin