rkey, or other fowl, if you have neither,
take a little white veal and mince it pretty small; take a little hang
beef or tongues, scrape them very fine, a few shred capers, and the
yolks of four or five eggs shred small; take a delf dish and lie a delf
plate in the dish with the wrong side up, so lie on your meat and other
ingredients, all single in quarters, one to answer another; set in the
middle a large lemon or mango, so lie round your dish anchovies in
lumps, picked oysters or cockles, and a few pickled mushrooms, slices
of lemon and capers; so serve it up.

This is proper for a side-dish either at noon or night.

225. _To make_ LEMON CHEESE CAKES.

Blanch half a pound of almonds, and beat them in a stone mortar very
fine, with a little rose-water; put in eight eggs, leaving out five of
the whites; take three quarters of a pound of sugar, and three quarters
of a pound of melted butter, beat all together, then take three
lemon-skins, boiled tender, the rind and all, beat them very well, and
mix them with the rest, then put them into your paste.

You may make a lemon-pudding the same way, only add the juice of half a
lemon: Before you set them in the oven, grate over them a little fine
loaf sugar.

226. _To make white_ GINGER BREAD.

Take a little gum-dragon, lay it in rose-water all night, then take a
pound of jordan almonds blanch'd with a little of the gum-water, a
pound of double-refined sugar beat and sifted, an ounce of cinnamon
beat with a little rose-water, work it into a paste and print it, then
set it in a stove to dry.

227. _To make red_ GINGER BREAD.

Take a quart and a jill of red wine, a jill and a half of brandy, seven
or eight manshets, according to the size the bread is, grate them, (the
crust must be dried, beat and sifted) three pounds and a half of sugar
beat and sifted, two ounces of cinnamon, and two ounces of ginger beat
and sifted, a pound of almonds blanched and beat with rose-water, put
the bread into the liquor by degrees, stirring it all the time, when
the bread is all well mix'd take it off the fire; you must put the
sugar, spices, and almonds into it, when it is cold print it; keep some
of the spice to dust the prints with.

228. _To make a_ GREAT CAKE.

Take five pounds of fine flour, (let it be dried very well before the
fire) and six pounds of currans well dress'd and rub'd in cloths after
they are wash'd, set them in a sieve before the fire; you must weigh
your