he Curd into a Cheese-cloath, and set the Whey on the fire
till it be seething hot, put the Cheese in a Cloth into a Killar that
hath a wafle in the bottome, and poure in the hot Whey, then let out
that, and put in more till your Curd feele hard, then break the Curd
with your hands, as small as you can, and put an handfull of Salt to it
then put it into the Fat, thrune it at noon and at night, and next day
put it into a Trough where Cheese is salted every day, and turne it as
long as any will enter, then lay it on a Table or Shelfe all Summer; if
you will have it mellow to eate within an yeare, it must be laid in Hay
in the Spring; if to keep two yeares, let it dry on a Shelfe out of the
Wind all the next Summer, and in Winter lay them in Hay a while, or lay
them close one to another; I seldome lay any in Hay, I turne and rub
them with a rotten cloth especially when they are old, once a week least
they rot.

_To Pickle Purslaine._

Take Purslaine, stalks and all, boyl them tender in faire Water, then
lay them drying upon linning Cloaths, then being dryed, put them into
the Galley-pots and cover them with wine Vinegar mixt with Salt, and not
make the Pickle so strong as for Cucumbers.

_FINIS._

THE TABLE TO the Compleat COOK.

_To make a Posset the Earle of_ Arundels
way.

_To boyle a Capon larded with Lemons._

_To bake Red Deer._

_To make fine Pancakes fryed without Butter or
Lard._

_To dresse a Pig the French manner._

_To make a Steak Pye with a French Pudding in
the Pye._

_An excellent way for dressing Fish._

_To Fricate Sheeps feet._

_To Fricate Calves Chaldrons._

_To Fricate Campigneons._

_To make buttered_ Loaves.

_To marine Carps, Mullet, Gormet, Rochet, or
Wale._

_To make a Calves Chaldron Pye._

_To make a Pudding of Calves Chaldron._

_To make a_ Banbury _Cake._

_To make a_ Devonshire _White Pot._

_To make Rice cream._

_To make a very good_ Oxfordshire _cake._

_To make a Pompion Pye._

_To make the best Sausages._

_To boyle fresh fish._

_To make friters._

_To make loaves of Cheese curd._

_To make fine Pyes after the French fashion._

_A singular good receipt for making a Cake._

_To make a great curd Loafe._

_To make buttered Loaves of Cheese curds._

_To make Cheese Loaves._

_To make Puffe._

_To make Elder Vinegar._

_To make good Vinegar._

_To make a collar of Beefe._

_To make an Almond Pudding._

_To boyle Creame