25. To make Cracknels.

Take half a Pound of fine Flower, and as much fine Sugar, a few Coriander seeds bruised, and some Butter rubbed into the Flower, wet it with Eggs, Rosewater and Cream, make it into a Paste, and rowl it in thin Cakes, then prick them and bake them; then wash them over with Egg and a little Rosewater, then dry them again in the Oven to make them crisp.

26. To make good Sauce for a boiled Leg of Mutton.

Take the best Prunes and stew them well with white Wine or Claret, and some whole Spice, then drain them into a Dish and set it over a Chafing dish of Coles; put to it a little grated Bread, juice of Limon and a little salt, then lay your Mutton in a Dish, being well boiled with water and salt, pour your sauce to it: 

Garnish your Dish with Limon, Barberries, Parsly, and so serve it in.

27. To rost Pork without the Skin.

Take any joint of small Pork, not salted and lay it to the fire till the Skin may be taken off, then take it from the fire and take off the Skin, then stick it with Rosemary and Cloves, and lay it to the fire again, then salt it and rost it carefully, then make Sauce for it with Claret Wine, white bread sliced thin, a little water, and some beaten Cinamon; boil these well together, then put in some Salt, a little Butter, Vinegar, or Juice of Limon, and a little sugar, when your Pork is rosted enough, then flower it, and lay it into a Dish with the Sauce, and serve it in.

28. To roste a Pig like Lamb.

Take a Pig—­cut it in quarters, and truss it like quarters of Lamb, then spit it, and rost it till you may take off the Skin, then take the Spit from the fire, and take the skin clean off, then draw it with Parsly, and lay it to the fire, baste it with Butter, and when it is enough, flower it and serve it to the Table with Butter, the Juice of Orange, and gross Pepper, and a little Salt.

29. To make Codling Cream.

Take fair Codling Apples, and when you have scalded them very well, peel them, and put them into warm water over a few Embers covered close till they are very green, then take a quart of Cream and boil it with a blade of Mace, and then bruise six of your Codlings very well, and when your Cream is almost cold, put in your Codlings, and stir them very well over a slow fire for fear they turn, then put in the yolks of Eggs well beaten, and what Sugar you think fit, and let it be upon the fire, stirring it till you think it be enough, then serve it in cold.

30. A very dainty Summer Dish.

Set a little morning Milk with Runnet, as for a Cheese, when it is come, slice it out with a thin Slice, and lay it into the Dish you mean to serve it in, and put to it a little raw Cream, what Wine you please, and some Sugar, and so eat it.

31. To Butter Lobsters, Crabs or Crafish.

Take out their Meat and Mince it small, and set it over a Chafing dish of Coals with a little white Wine, a little Salt, and a blade of Mace, and when it is very hot, put in some Butter and some Crums of white bread, then warm the shells against the fire, and fill them again with their Meat, and so serve them in.