talian Fashion._

Take a pound of the best Holland cheese or parmisan grated, a pint
of fine flower, and as much fine bisket bread muskefied beaten to
powder, the yolks of four or five eggs, some saffron and rosewater,
sugar, cloves, mace, and cream, make it into stiff paste, then make
it into balls, and fry them in clarified butter. Or stamp this paste
in a mortar, and make the balls as big as a nutmeg or musket bullet.

_Otherways in the Italian Fashion._

Take a pound of rice and boil it in a pint of cream, being boil'd
something thick, lay it abroad in a clean dish to cool, then stamp
it in a stone mortar, with a pound of good fat cheese grated, some
musk, and yolks of four or five hard eggs, sugar, and grated manchet
or bisket bread; then make it into balls, the paste being stiff, and
you may colour them with marigold flowers stamped, violets, blue
bottles, carnations or pinks, and make them balls of two or three
colours. If the paste be too tender, work more bread to them and
flour, fry them, and serve them with scraping sugar and juyce of
orange. Garnish these balls with stock fritters.

_Fritters of Spinage._

Take spinage, pick it and wash it, then set on a skillet of fair
water, and when it boileth put in the spinage, being tender boil'd
put it in a cullender to drain away the liquor; then mince it small
on a fair board, put it in a dish and season it with cinamon,
ginger, grated manchet, fix eggs with the whites and yolks, a little
cream or none, make the stuff pretty thick, and put in some boil'd
currans. Fry it by spoonfuls, and serve it on a dish and plate with
sugar.

Thus also you may make fritters of beets, clary, borrage, bugloss,
or lattice.

_To make Stock-Fritters or Fritters of Arms._

Strain half a pint of fine flower, with as much water, and make the
batter no thicker, than thin cream; then heat the brass moulds in
clarified butter; being hot wipe them, dip the moulds half way in
the batter and fry them, to garnish any boil'd fish meats or stewed
oysters. View their forms.

_Other fried Dishes of divers forms, or Stock-Fritters
in the Italian Fashion._

Take a quart of fine flower, and strain it with some almond milk,
leven, white wine, sugar and saffron; fry it on the foresaid moulds,
or dip clary on it, sage leaves, or branches of rosemary, then fry
them in clarified butter.

_Little Pasties, Balls, or Toasts fried._

Take a boil'd or raw Pike, mince it