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Folio page 184v, Scribe's page 398

To make Leaman or Sugar waters.
+L. GoodricheThis attribution appears in the same hand in the left margin.
57Mingle your Sugar after it is finly beaten
and Searced in a Siluer Spoon with as much
Leaman or Orrangflower water as wil wet it,
then hould it ouer A Chafendish til it lookes
Candied ouer as you Stir it with a little knife
you must have a great Care that it does
not So boile, when it is enough Spread it
upon a little Square peese of paper uery
thin & pin it up the 2 Sides of it together
& [S]et them in a stoue or Sum other warme
place 24 hours, & when they are drie wet
the outsides of the papers & so take
them ofe, it must bee fine paper or they
wil not Come ofe whole.
L. Good:This attribution appears in the same hand in the left margin.This recipe appears in a different hand compared with other recipes on this page.
To make Angelot Cheese

take to 4 quarts of milke one quart of Cream
let your milke bee just warme from the Cow
& Put your Cream to it Could, Let it together
& when it is Come, with a little China Cup
take it whole [u]p & fil your Chees fat
& when it is L[impe] fil it up again so doo
til it is all in, then let it stand til next morning
& with a trencher laid over turne it in the
fat so euery morning & night for 4 dayes then
take it out, Salt it a little & lay it to dry
turning it Constantly; it wil not bee good under
three months but best oulder.

Folio page 185r, Scribe's page 399

To make a baked oatmeal puding
La: Mordaunt:This note appears in the same hand in the left margin.
In 3 pints of new milke Steep a quart of
great Oatmeal until it bee tender, then break
into it ten Eggs, Put in a pound of [like] shred
smale a pound of rasons of the Sunn picked and
washed & a quarter of a pound of Sugar, mix
& beat them all well together, & pour it into
a pan wel butered, & so bake it & leave it up.

To dress cocles the best way
La: Mordaunt:This note appears in the same hand in the left margin.
Put your cocles into a pail of clean water, and
with a birch broom, rub them round the pail
very wel with several waters til you thinke
they bee not Gritty, then fil a broad earthen
pan wil Coale lighted & so spread your Cocles all ouer the [pan]
& lay a Cloth four or fiue times double ouer them
Cloase that the steam & heat doo not get out
let them stand til they bee enough which wil
bee in halfe an hour or little more, then let
your pan into a dish & leaue them up that
they may bee very hot with Sum butter melted
upon a plait

L. Purnor.This attribution appears in a different hand in the left margin.
To put fruit for Tarts to keepe all winter.
Take your fruit Clean picked & dry gathered put
them one by one into Glas bottles, Stopt & bre[then]
very Cloos downe that neither air nor water can
get in, then put your bottles into kettle of water on
the fier & let it stand til the water just begins
to boil then take out your bottles & let them by thes
wil keep all winter