To make a great Curd Loaf.

Take the Curds of three quarts of new milk clean whayed, and rub into them a little of the finest flower you can get, then take half a race of Ginger, and slice it very thin, and put it into your Curds with a little Salt, then take halfe a pint of good Ale Yeast and put to it, then take ten Eggs, but three of the Whites, let there be so much flower as will make it into a reasonable stiff Past, then put it into an indifferant hot cloth, and lay it before the fire to rise while your Oven is heating, then make it up into a Loaf, and when it is baked, cut up the top of the Loaf, and put in a pound and a half of melted Butter, and a good deale of Sugar in it.

To make buttered Loaves of Cheese-curds.

Take three quarts of new Milk, and put in as much Rennet as will turn, take your Whay clean away, then breake your Curds very small with your hands, and put in six yolks of Eggs, but one white; an handfull of grated bread, an handfull of Flower, a little Salt mingled altogether; work it with your hand, roul it into little Loaves, then set them in a Pan buttered, then beat the yolk of an Egg with a little Beer, and wipe them over with a feather, then set them in the Oven as for Manchet, and stop that close three quarters of an hour, then take halfe a pound of butter three spoonfuls of water, a Nutmeg sliced thin, a little Sugar, set it on the fire, stir it till it be thick; when your Loaves are baked, cut off the tops and butter them with this Butter, some under, some over, and strow some Sugar on them.

To make Cheese-loaves.

Grate a Wheat-Loafe, and take as much Curd as bread, to that put eight yolks of Eggs and four whites, and beat them very well, then take a little Cream but let it be very thick, put altogether, and make them up with two handfuls of flower, the Curds must be made of new milk and whayed very dry, you must make them like little Loaves and bake them in an Oven; and being baked cut them up, and have in readinesse some sweet Butter, Sugar, Nutmeg sliced and mingled together, put it into the Loaves, and with it stir the Cream well together, then cover them again with the tops, and serve them with a little Sugar scraped on.

To make Puff.

Take four pints of new milke, rennet, take out all the Whay very clean, and wring it in a dry Cloth, then strain it in a wooden Dish till they become as Cream, then take the yolks of two Egges, and beat them and put them to the Curds, and leave them with the Curds, then put a spoonfull of Cream to them, and if you please halfe a spoonfull of Rose-water, and as much flower beat in it as will make it of an indifferent stiffnesse, just to roul on a Plate, then take off the Kidney of Mutton suet and purifie it, and fry them in it, and serve them with Butter, Rose-water and Sugar.

To make Elder Vinegar.

Gather the flowers of Elder, pick them very clean, and dry them in the Sun on a gentle heat, and take to every quart of Vinegar a good handfull of flowers and let it stand to Sun a fortnight, then strain the Vinegar from the flowers, and put it into the barrell againe, and when you draw a quart of Vinegar, draw a quart of water, and put it into the Barrell luke warme.