with French Barly._

_To make Cheese cakes._

_To make a quaking Pudding._

_To pickle Cucumbers._

_To pickle broom buds._

_To keep Quinces all the yeare._

_To make a goosberry fool._

_To make an Oatmeale pudding._

_To make a green Pudding._

_To make good Sausages._

_To make toasts._

_A Spanish cream._

_To make clouted cream._

_A good cream._
_To make Pyramids cream._

_To make a sack cream._

_To boyl Pigeons._

_To make an apple tansey._

_A french barly cream._

_To make a Chicken or Pigeon Pye._

_To boyle a capon or hen._

_To make bals of Veal._

_To make Mrs._ Shelleyes _cake._

_To make Almond Jumbals._

_To make cracknels._

_To pickle Oysters._

_To boyl cream with codlings._

_To make the lady_ Abergaveers Cheese.

_To dresse snails._

_To boyl a rump of Beefe after the French fashion._

_An excellent way of dressing fish._

_To make fritters of Sheeps feet._

_To make dry Salmon calvert in the boyling._

_To make bisket bread._

_To make an Almond pudding._

_To make an Almond caudle._

_To make Almond bread._

_To make Almond cakes._

_Master_ Rudstones _posset._

_To boyle a capon with Ranioles._

_To make a bisque of carps._

_To boyle a Pike and an Eele together._

_To make an outlandish dish._

_To make a Portugal dish._

_To dresse a dish of Hartichockes._

_To dresse a Fillet of Veal the Italian way._

_To dresse soals._

_To make furmity._

_To make a patis or cabbage cream._

_To make Pap._

_To make Spanish Pap._

_To poach Eggs._

_A pottage of beefe Pallats._

_The_ Jacobins _pottage_

_To salt a Goose._

_A way of stewing Chickens or Rabbets._

_A pottage of Capons._

_A Carp pye._

_To boyle Ducks after the French fashion._

_To boyle a goose with sausages._

_To fry Chickens._

_To make a battalia Pye._

_To make a Chicken pye._

_To make a pye of a Calves head._

_To make Cream with Snow._

_To make minced Pyes._

_To drye Neates tongues._

_To make jelly of harts horn._

_To make Chickens fat in four or five dayes._

_To make Angelot._

_A Persian dish._

_To roast a shoulder of Mutton._

_To roast a leg of Mutton to be eaten cold._

_To roast Oysters._

_To make a Sack Posset._

_Another_

_To make a Sack Posset without Milk or
Creame._

_To make a stump pye._

_To make Mrs._ Leed _Cheese Cakes._

_To make taffaty tarts_

_To make fresh Cheese_

_To make Sug