t dates, a grain of musk dissolved in rose-water,
some yolks of hard eggs chopped small, some currans and butter; stew
these foresaid materials on a chaffing dish of coals, then have a
dish of short paste on it, and put this composition upon it, either
with a cut, a close cover, or none; bake it, and being baked, ice it
with some fine sugar, water, and butter.

_Other made Dish of Spinage in Paste baked._

Boil spinage as beforesaid, being tender boil'd, drain it in a
cullender, chop it small, and strain it with half a pound of
almond-paste, three or four yolks of eggs, half a grain of musk,
three or four spoonfuls of cream, a quartern of fine sugar, and a
little salt; then bake it on a sheet of paste on a dish without a
cover, in a very soft oven, being fine and green baked, stick it
with preserved barberries, or strow on red and white biskets, or red
and white muskedines, and scrape on fine sugar.

_A made Dish of Spinage otherways._

Take a pound of fat and well relished cheese, and a pound of cheese
curds, stamp them in a mortar with some sugar, then put in a pint of
juyce of spinage, a pint of cream, ten eggs, cinamon, pepper,
nutmeg, and cloves, make your dish without a cover, according to
this form, being baked ice it.

_To make a made Dish of Barberries._

Take a good quantity of them and boil them with claret-wine,
rose-water and sugar, being boil'd very thick, strain them, and put
them on a bottom of puff paste in a dish, or short fine paste made
of sugar, fine flour, cold butter, and cold water, and a cut cover
of the same paste, bake it and ice it, and cast bisket on it, but
before you lay on the iced cover, stick it with raw barberries in
the pulp or stuff.

_To make a Peasecod Dish, in a Puff Paste._

Take a pound of almonds, and a quarter of a pound of sugar, beat the
almonds finely to a paste with some rose-water, then beat the sugar
amongst them, mingle some sweet butter with it, and make this stuff
up in puff paste like peasecods, bake them upon papers, and being
baked, ice it with rose-water, butter, and fine sugar.

In this fashion you may make peasecod stuff of preserved quinces,
pippins, pears, or preserved plums in puff paste.

_Make Dishes of Frogs in the Italian Fashion._

Take the thighs and fry them in clarified butter, then have slices
of salt Eels watered, flay'd, bon'd, boil'd, and cold, slice them in
thin slices, and season both with pepper, nutmeg, and gi