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216
X To make Almond milke. for the fase
A Fan
Take up much water as you designe to make
milke, boyle as much ffrench, Barly in it, as will
make it very slippy, shifting it till it Leaves cooleing
the water; when it is a Boyleing blanch some
bitter almonds, according to the quantity you desire
to make: If a quart, a small handfull or lesse will doe,
Beate them in a stone morter very small, and as
often as you beat them, dash in a little of your barly
water as til tis a boyleing, to keepe them from oyleing
when your Almonds are beat enough, and your water
is white and slippy, Putt your Almond into a thin
Cloath, and straine your water with them, wringing
hard, that the milke may come out of the Almonds
Let it stand till tis cold; then Putt it in a glasse; If
you would have it fetch off scurfe, putt a pennyworth
of salt=peter, into Quart glasse, and power your milke
upon it. Alwayes before you use it, shake your glasse

To make Puffes.
A Fan
Take the Curdes of three pinte quartsThere is a symbol to indicate the insertion of the word "quarts" in the line of milke, putt to them neare
a whole nutmegg greated, the yolkes of 4 Egges, & the whites
of 2, putt into this about 2 Spoon[e]fulls of suger, and a very
little salt, and mingle it with so very much fflower, as will
make it, pretty stiff not hard, when all this is mixt togeather,
It must bee putt upon a slice, and then cutt off from it in
little rowles into a ffrying pann, with 2lb of clarified butter which
must boyle, or bee very hott, before you putt in the Puffes, The[fire]
must bee a quick wood fire; They must bee fryed brown & turned,
And when they are soe, you must tosse them in the Pan, & when
you Dish them up; Putt a little butter beaten thicke & with a little
water, & nuttmegg & suger upon them; & strew a good handful
of sugar on them

217X
To make black Cherry wine.
A Fan

Take six pounds of black Cherryes, Bruise them -
well in a stone mortar, and straine them through
a Linnen strainer; then putt them into a Jelly=bagg
and let it runn through, so sweeten it with half a
Pound of Loafe sugar, and putt it into a stone=bottle, &
use of it about two spoonefulles att a Tyme, Once or
twise a Day or oftener if occasion: It is good for the
wind, or Convulsions in Children. X X to make Cherey Brandy

putt in to a Gallen Glass as maney
Morelea Chereys; or kentish Chereys
as will Halfe fill the Glas and upon them
putt one pound of Witte Suger Candey
Beeat to pouder. fill up the glass with
the besst Brandy. and stope it Closse
and tey it with a wett parchment; sett
the Glass in the Sonn. all sumer at mike
=llmas it will be fitt to drinke;