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Cake.

       380. To Cure the Heart Burning.

       381. A Cream Cheese.

       382. The Lady Ashfields Almond Puffs, Jumballs Beaten Small with Rose Water or Orange Flower Water.

       383. The Lady Fusts Hipoccras.

       384. To Pickle Oysters.

       385. To make Elder Vinegar.

       386. To Dry Orringo Roots.

       387. To Dry a Gamon of Bacon.

       388. To Dry Neat’s Tongues.

       389. To make Almond Jomballs.

       390. To Dry Apricocks.

       391. To Ice Cakes.

       392. To Preserve Grapes Green.

       393. To dry Peaches.

       394. To make Almond Cake.

       395. To make Jockallato drink.

       396. To make Sugar Cakes.

       397. To make Almond Tarts.

       398. To make Jellies.

       399. Friccasies or Veal Collops.

       400. S r Edward Gust’s Cordiall for Old and Young.

       401. A Oringe Pudding or Lemon.

       402. The Lady Long’s way of drying a Gamon of Bacon.

       403. To frye Venison.

       404. To order Venison to keep it cold a year round w th y e Gravey in it.

       405. To make Wigs.

       406. To dry Goosberryes Plummes or Angelicoe.

       407. To Roste a Haunch of Venison.

       408. To make the Cockleshell Sweetmeat.

       409. To make Red Currant Wine.

       410. To make Aquamirabilis.

       411. To make Vinegar.

       412. A Pickle for Brawn.

       413. For Fits.

       414. A Cordiall Tincture for the Collicke by ye Lady Fust.

       415. Hysterick Electuary the Lady Gerrard’s Re ct .

       416. To Pickle Kidney Beans.

       417. To Pickle Cucumbers.

       418. The Lady Lees Sore Breast Poultise.

       419. The Lord Bristoes Contraerva, or Counter Poison.

       420. A Sweet Water.

       421. The best way to make Sirrop of Violets.

       422. To make Oringe Water.

       423. To Preserve the Water Mellon.

       424. To make Paste of Gennaye the true way.

       425. To make Marmalade of some of these Quinces.

       426. To make Paste of Oringes and Lemons.

       427. To make Paste of any tender Plummes.

       428. To make Conserve of any of these Fruits.

       429. To make any Conserve of tender Fruits.

       430. To make Quidony of the Liquor you kept of your Plummes before.

       431. To make Paste Royal of any Fruits.

       432. To preserve Fruits Green.

       433. To preserve these Plummes when ripe.

      

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