To make a Sallet of all kinds of Hearbs.

Take your Hearbs and pick them very fine in faire water, and pick your Flowers by themselves, and wash them clean, then swing them in a strayner, and when you put them into a dish mingle them with Cucumbers or Lemmons pared and sliced, also scrape sugar, and put in Vineger and Oyle, then spread the Flowers on the top of the sallet, and with every sort of the aforesaid things garnish the dish about, then take Eggs boyled hard, and lay about the dish and upon the Sallet.

To make Fritter-stuffe

Take fine flower, and three or four Eggs, and put into the flower, and a piece of Butter, and let them boyle all together in a dish or chaffer, and put in sugar, cinamon, ginger, and rose water, and in the boyling put in a little grated Bread, to make it big, then put it into a dish, and beat it well together, and so put it into your mould, and fry it with clarified Butter, but your Butter may not be too hot, nor too cold.

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FINIS.