and serve it up.

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

427. _To make_ FRENCH BREAD.

Take half a peck of fine flour, the yolks of six eggs and four whites,
a little salt, a pint of ale yeast, and as much new milk made warm as
will make it a thin light paste, stir it about with your hand, but be
sure you don't knead them; have ready six wooden quarts or pint dishes,
fill them with the paste, (not over full) let them stand a quarter of
an hour to rise, then turn them out into the oven, and when they are
baked rasp them. The oven must be quick.

428. _To make_ GINGER-BREAD _another Way_.

Take three pounds of fine flour, and the rind of a lemon dried and
beaten to powder, half a pound of sugar, or more if you like it, a
little butter, and an ounce and a half of beaten ginger, mix all these
together and wet it pretty stiff with nothing but treacle; make it into
rolls or cakes which you please; if you please you may add candid
orange peel and citron; butter your paper to bake it on, and let it be
baked hard.

429. _To make_ QUINCE CREAM.

Take quinces when they are full ripe, cut them in quarters, scald them
till they be soft, pare them, and mash the clear part of them, and the
pulp, and put it through a sieve, take an equal weight of quince and
double refin'd sugar beaten and sifted; and the whites of eggs beat
till it is as white as snow, then put it into dishes.

You may do apple cream the same way.

430. _To make_ CREAM _of any preserved Fruit_.

Take half a pound of the pulp of any preserved fruit, put it in a large
pan, put to it the whites of two or three eggs, beat them well together
for an hour, then with a spoon take off, and lay it heaped up high on
the dish and salver without cream, or put it in the middle bason.

Rasberries will not do this way.

431. _To dry_ PEARS _or_ PIPPENS _without Sugar_.

Take pears or apples and wipe them clean, take a bodkin and run it in
at the head, and out at the stalk, put them in a flat earthen pot and
bake them, but not too much; you must put a quart of strong new ale to
half a peck of pears, tie twice papers over the pots that they are
baked in, let them stand till cold then drain them, squeeze the pears
flat, and the apples, the eye to the stalk, and lay 'em on sieves with
wide holes to dry, either in a stove or an oven not too hot.

432. _To preserve_ MULBERRIES _whole_.

Set some mulberries over the fire in a skellet or preser