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Folio page 203v, scribe's page 434.

To Make Elder Berrey Wine.Marking appears beneath the period, which may indicate finality.

Dr Lower.Attribution appears in left margin. Marking beneath period may indicate finality.Take 20 pound of the best Malliga reason, pick
out only aney thorne or dirt more then ordinarey,
100?: of rasins; 100: quarts of boyling water, measur'd when strained out is9?: quarts. Elder Juice, 11: quarts. in all 101:quarts1 bushel of Elder berrey backed yeilds 14: quarts.all must be measur'd by Wine [...]Mrs Cranmon puts 60? of Malliga reasons to 12: Gallons of waterboyld, works it a week, this is for whit.Not with more information, also a reference to a Mrs Cranmon who has possibly also made Elder Berrey Wine, appears in the left margin. The note appears to be in the same hand, but written in different sittings, with a line separating the part before mention of Cranmon, and the part after.but neither wash, nor rub nor pick them; shred
them very Smale, then take 5 Gallons of Water,
boyld halfe an hour and measur'd after, put that
and your reasons together, in a huff, & when tis
near [Could] Cover it up very warme and set it
in a warme place to worke 10 days at least, Stiring
them 2 or 3 times a day, then Strain it Well out
and put to it 6: pints of the Juice of Elder
berreys, taken when they are very ripe, and
baked in an Oven and So the Juice Straind out
then Turn it up, and when it has dun working
in the Vessell Stop it, and See it in a warme
room & if the weather proov very Could, Cover
it up, let it Stand 2 Months or 10 weeks and
then bottle it, as near[...] as you Can before the Great
floods Come; put the juice Could into the Liquor.

The ordinarey backed plum Puding

Aunt Harrison.Flourish appears below the attribution, which appears in left margin.Take 3 quarters of a pound of flower, as Much
whit bread Soaked in Milke, a pound & quarter
of 4 Eggs.4 Eggs appears as an interlineal insertion in the left margin.Suet Shred as fine as is possible, a pound
of Rasons Ston'd, a little Ginger and salt.Flourish appears beneath the period, possibly indicating finality.

For a burne

Cousin CokeAttribution appears in left margin.Take an Enex Ston, and beat with the white of an egg
till it Turne to Curd, and lay the Curd upon the
burne, Changing it once in an hour till the fier
is out, take out the Ston & lay it to dry.
an Enix Ston is a lumpe of rock allum only.There is a flourish after the period, which may indicate finality.

Folio page 204r, scribe's page 435.

To Roast an bake a Pike.Flourish after period may indicate finality.

Mrs SloanAttribution appears in left margin.Scald your Pike, and then Take out the Guts under
the Guills; then take, Oysters, [anchouas], Sweet herbs,
Grated bread, Capers, and a little pepper, and Salt,
Shred all these together and Make it up with the
Yolkes of 2 or 3 eggs, and put it into your pike through
the Guills, then Strew it all over with, Sweet
herbsm Grated bread, onion Shred, what Spice you like,
& a little Salt, and wet it well first with yolke
of Eggs and Melted butter, then lay it in a
pann with a quart of Claret wine, a pound of
fresh butter and allmoast a quart of Gravey.
then let it in an oven for an hour or More
if it bee large,
For your [...]ace, Take Sum of the Liquor twas
baked in, Sum Leaman Cutt in bits, a few Capers
Shrimps and oysters, beat all up with butter &
So pauer it over you pike in the dish
You May Shred Sum Sum Eile, or Salman,
into the puding.Line after the period may indicate finality.

To Make a Leaman Toort.

Mrs BurwoodAttribution appears in left margin.Take to large Leamons, Cut out all the Meat, and
boyl them till they will beat in a Morter to a very
fine pulpe, then beat into them 3 quarters of a pound
of very Good buter, and when tis Very well Mixt Squees
the Juice that you took out, and of one or too Leamons
More, and put it, & as Much Sugar as you please,
then put it in a Shallow dish with a bitter Crust
as you doo aney other toort & bake it.Flourishes after period may indicate finality.