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 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.