_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 Cuc.u.mbers._

_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._ Sh.e.l.leyes _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._

_To make bisket bread._

_To make an Almond pudding._

_To make an Almond caudle._

_To make Almond bread._

_To make Almond cakes._

_Master_ Rudstones _posset._

_To boyle a capon with Ranioles._

_To make a bisque of carps._

_To boyle a Pike and an Eele together._

_To make an outlandish dish._

_To make a Portugal dish._

_To dresse a dish of Hartichockes._

_To dresse a Fillet of Veal the Italian way._