s of Ale-Yest, have in
readiness your Cream lukewarm, strain your Yest, and put into it six
spoonfuls of Sack, put in Spice into your Flower, and make all these
into a stiff Paste with the Cream, work it well and lay it by the fire
to rise one hour, then work into your Paste two pounds and a quarter of
fresh Butter; pull your Paste in pieces three times, then strew in a
pound of Caraway Comfits, and make this Paste into five Cakes, lay them
upon buttered Plates or double Papers, then strew Caraway Comfits on the
top and double refined Sugar; one hour will bake them sufficiently.

82. _To make_ Shrewsbury _Cakes._

Take four pounds of Flower, two pounds of Butter, one pound and an half
of fine Sugar, four Eggs, a little beaten Cinamon, a little Rosewater,
make a hole in the Flower, and put the Eggs into it when they are
beaten, then mix the Butter, Sugar, Cinamon, and Rosewater together, and
then mix them with the Eggs and Flower, then make them into thin round
Cakes, and put them into an Oven after the Houshold Bread is drawn; this
quantity will make three dozen of Cakes.

83. _To make Goosberry Wine._

Bruise ripe Goosberries with an Apple-Beater, but do not beat them too
small, then strain them through a hair strainer, and put your Juice into
an earthen Pot, keep it covered four or five days till it be clear, then
draw it out into another Vessel, letting it run into a hair sieve, stop
it close, and let it stand one fortnight, then draw it out into quart
Bottles, putting one Pound of Sugar into eight Bottles, stop them up
close, and in a week or fortnights time you may drink them.

84. _To make Damson Wine._

Take four Gallons of Water and put to every Gallon of Water four Pounds
of Malaga Raisins, and half a Peck of Damsons.

Put the Raisins and Damsons into a Vessel without a head, cover the
Vessel and let them steep six days, stirring them twice every day; then
let them stand as long without stirring, then draw the Wine out of the
Vessel, and colour it with the infused juice of Damsons sweetened with
Sugar, till it be like Claret Wine, then put it into a Wine-vessel for a
fortnight, and then bottle it up.

85. _To pickle Cucumbers the very best way._

Take those you mean to pickle, and lay them in water and salt three or
four days, then take a good many great Cucumbers, and cut the outsides
of them into water, for the insides will be too pappy, boil them in that
Water, with Dill seeds and Fennel se