To make buttered Loaves.

Take the yolks of twelve Eggs, and six whites, and a quarter of a pint of yeast, when you have beaten the Eggs well, strain them with the yeast into a Dish, then put to it a little Salt, and two rases of Ginger beaten very small, then put flower to it till it come to a high Past that will not cleave, then you must roule it upon your hands and afterwards put it into a warm Cloath and let it lye there a quarter of an hour, then make it up in little Loaves, bake; against it is baked prepare a pound and a half of Butter, a quarter of a pint of white wine, and halfe a pound of Sugar; This being melted and beaten together with it, set them into the Oven a quarter of an hour.

To murine Carps, Mullet, Gurnet, Rochet, or Wale, &c.

Take a quart of water to a Gallon of Vinegar, a good handful of Bay-leaves, as much Rosemary, a quarter of a pound of Pepper beaten; put all these together, and let it seeth softly, and season it with a little Salt, then fry your Fish with frying Oyle till it be enough, then put in an earthen Vessell, and lay the Bay-leaves and Rosemary between and about the Fish, and pour the Broth upon it, and when it is cold, cover it, _&c_.

To make a Calves Chaldron Pye.

Take a Calves Chaldron, half boyl it, and cool it; when it is cold mince it as small as grated bread, with halfe a pound of Marrow; season it with Salt, beaten Cloves, Mace, Nutmeg a little Onion, and some of the outmost rind of a Lemon minced very small, and wring in the juyce of halfe a Lemon, and then mix all together, then make a piece of puff Past, and lay a leaf therof in a silver Dish of the bigness to contain the meat, then put in your meat, and cover it with another leaf of the same Past, and bake it; and when it is baked take it out, and open it, and put in the juyce of two or three Oranges, stir it well together, then cover it againe and serve it.  Be sure none of your Orange kernels be among your Pye-meat.

To make a Pudding of a Calves Chaldron.

Take your Chaldron after it is half boyled and cold, mince it as small as you can with half a pound of Beef Suet, or as much Marrow, season it with a little Onion, Parsley, Tyme, and the outmost rind of a piece of Lemon, all shred very small, Salt, beaten Nutmeg, Cloves and mace mixed together, with the yolks of four or five Eggs, and a little sweet Cream; then have ready the great Gutts of a Mutton scraped and washed very clean; let your Gutt have lain in white-wine and Salt halfe a day before you use it; when your meat is mixed and made up somewhat stiff put it into the Sheeps-gutt, and so boyl it, when it is boyled enough, serve it to the Table in the Gutt.

To make a Banbury Cake.

Take a peck of pure Wheat-flower, six pound of Currans, half a pound of Sugar, two pound of Butter, halfe an ounce of Cloves and Mace, a pint and a halfe of Ale-yeast, and a little Rose-water; then boyle as much new-milk as will serve to knead it, and when it is almost cold, put into it as much Sack as will thicken it, and so work it all together before a fire, pulling it two or three times in pieces, after make it up.