To keep boyled Cucumbers.

Take a kettle of water, put salt to it, boyle it well, then take your raw Cucumbers, put them into it, and keep them with turning up and downe very softly, till they be as it were per-boyled, then take them out, and lay them aside till they be cold, then put them up in the vessel you will keep them in, and when the liquor is cold, straine it into them, till they be all covered.

To Pickle Cucumbers to keep all the yeare.

Pare a good quantity of the rindes of Cucumbers, and boyle them in a quart of running water, and a pint of wine Vineger, with a handfull of salt, till they be soft, then letting them stand till the liquor be quite cold, pour out the liquor from the rinds, into some little barrel, earthen pot, or other vessel, that may be close stopped, and put as many of the youngest Cucumbers you can gather, therein, as the liquor will cover, and so keep them close covered, that no winde come to them, to use all the year till they have new; if your Cucumbers be great, ’tis best to boyle them in the liquor till they be soft.

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OF COOKERY.

To make Snow.

Take a quart of thick Creame, and five or six whites of Eggs, a sauser full of sugar finely beaten, and as much Rose water, beat them all together, and always as it riseth take it out with a spoon, then take a loaf of Bread, cut away the crust, set it in a platter, and a great Rosemary bush in the middest of it, then lay your Snow with a Spoon upon the Rosemary, and so serve it.

To make Spiced Bread.

Take two pound of Manchet paste, sweet Butter halfe a pound, Currants halfe a pound, sugar a quarter, and a little Mace, if you will put in any, and make it in a loafe, and bake it in an Oven, no hotter then for Manchet.

To make Craknels.

Take five or six pints of the finest Wheat flower you can get, to which you must put in a spoonfull (and not above) of good Yest, then mingle it well with Butter, cream, Rose-water, and sugar, finely beaten, and working it well into paste, make it after what forme you will, and bake it.

To make Veale-tooh’s, or Olives.

Take the Kidney of a line of Veale roasted, with a good deale of the fat, and a little of the flesh, mingle it very small, and put to it two Eggs, one Nutmeg finely grated, a good quantity of sugar, a few Currants, a little salt, stir them well together, and make them into the form of little Pasties, and fry them in a pan with sweet Butter.

To make a Barley Creame to procure sleepe, or Almond Milke.