he
Whites of four Eggs, half a Pint of Ale Yest, and as much water as will
make it up into a stiff Paste, let your water be blood warm, then bake
it in a long Roll as big as your Thigh, let it be in the Oven but one
hour, when it is two days old, pare it and slice it thin over-thwart,
then ice it over thin, and set it into the Oven to dry.

235. _To make Ginger-bread._

Take three stale Manchets grated and sifted, then put to them half an
Ounce of Cinamon, as much Ginger, half an Ounce of Licoras and Aniseeds
together, beat all these and searce them, and put them in with half a
Pound of fine Sugar, boil all these together with a quart of Claret,
stirring them continually till it come to a stiff Paste, then when it is
almost cold, mould it on a Table with some searced Spice and Sugar, then
bake it in what shape you please.

236. _Another sort of Ginger-bread._

Take half a pound of sweet Almonds blanched and beaten, half a pound of
fine Flower first dried in an Oven, one Pound of fine Sugar, what sorts
of Spices you please, beaten and searced, and also Seeds, beat all
these together with two Eggs, both Yolks and Whites, then mould it with
flower and Sugar together, and so bake it in what shape you please.

237. _To make Puff-Paste._

Take a quart of the finest Flower, the Whites of three Eggs, and the
Yolks of two, and a little cold water, make it into a perfect Paste,
then roul it abroad thin, then lay on little bits of Butter, and fold it
over again, then drive it abroad again, and lay on more Butter, and then
fold it over, and so do ten times, make it up for your use, and put your
Fruit or Meat therein and bake it.

238. _Another way for Puff-Paste._

Take fine Flower half a Peck, the Yolks of five Eggs and one White, one
Pound of Butter, half a pint of Cream, and a little fair water, break
your Butter in little Bits and do not mould it too much, but roul it
abroad so soon as you can, and let the Butter be seen in spots, for that
will make it hollow when it comes into the Oven, then put in your Meat
or Fruit, and close it over, and wash it over with the Yolk of an Egg
and Cream beaten together, just when you set it into the Oven; let your
Oven be quick, but do not let it stand too long, for that will spoil it.

239. _To make short Paste without Butter._

Bake your Flower first, then take a quart of it, and the Yolks of three
Eggs and a Pint of Cream, two Ounces of fine Sugar, and a little Salt,
a