101. _To make good minced Pies._

Take one pound and half of Veal parboiled, and as much Suet, shred them
very fine, then put in 2 pound of Raisins, 2 pound of Currans, 1 pound
of Prunes, 6 Dates, some beaten Spice, a few Caraway seeds, a little
Salt, Verjuice, Rosewater and Sugar, to fill your Pies, and let them
stand one hour in the Oven:

When they go to Table strew on fine Sugar.


102. _To make a Loaf of Curds._

Take the Curds of three quarts of Milk rubbed together with a little
Flower, then put in a little beaten Ginger, and a little Salt, half a
Pint of Yest, the yolks of ten Eggs, and three Whites: work these into a
stiff Paste with so much Flower as you see fit, then lay it to rise in a
warm Cloth a while, then put in Butter, Sugar, Sack, and some beaten
Spice, and so serve it in.


103. _To make Cheese Loaves._

Take the Curds of three quarts of Milk, and as much grated Bread as
Curd, the yolks of twelve Eggs, and six Whites, some Cream, a little
Flower, and beaten Spice, a little Salt, and a little Sack; when you
have made it in a stiff Paste with a little flower, roul some of it thin
to fry, and serve them in with beaten Spice and Sugar strewed over them.