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Folio page 208v, scrib's page 440.

To pickle fresh herrings

Mrs WindhamAttribtuion appears in left margin.Take threescore herrings and was them very clean and dry
them in a clean cloth, and then lay them up on a table, and
then take halfe a pound of bay salsand one ounce of black
peper, 2 ounces of guinnee peper, and beat it in a mor
ter and a small handfull of white salt and nix itt all
together, and strow all a bout the herrings and then
putt them into a pot with a few bay leaues and
put to them three pints of white wine vine yard
so bake them after the first batch of bread; lay
them in your pot one by oneA flourish appears directly after the last word of the recipe, indicating finality.

To make fresh chees

Take a bottle of the best milk from the cow hott, put
to it a pint of creme, soe much warmed as that is, and
to this put a spoonfull of runnett, couer it close, when
it is come Whey it well, and break it very well with
four or 5 spoonfuls of rose water where in hath been
steeped all night a little mace, cinamon, and nutmeg
all bruised. tow spoonfuls of fin sugar, you must put
to it. all this must b[...]e bruised and wrought together,
(for itt will make tow) best it sand in the sellar
all night, to pour on it you must boyle a quart of
creme, with a little rose water, and lett it stand a
and a night, then put the best of it on the fresh
chees when you serue it upA flourish appears immediately after the p of "up," which probably indicates finality.

Folio page 209r, scribe's page 441.

To make ducth biskett

Lady LatkeisAttribution appears in left margin.Take 2 pound of fine flower, put in a quarter
of a pound of powder sugar, than take a quarter
of a pound sweet butter, rub it well in the flower
putt in an ounce of caraway seeds and half a
pint of yest (it must bee ale yest) then wett it with
milk, then lett itt lye and rise a little while, then
make it into little cakes the thickness of a wigg,
lett it in the ouen and lett it stand half an hour,
then take them out and cutt them thin then
lett them in the ouen to broun again.A flourish appears after the period, which may indicate finality.

To make tarts the best way

Take a quart of the finest flower and half a pound off
butter rubbed dry into the flower the white of one
egg make it up with cold watter very quick role it out
very thin and handle the past as little as posible, lay
in one row of friut and one good spoonful of double
refined sugar, when the tarts are made wash them
ouer with melted butter and sears some fine sugar one
them, bake them in a uery quick ouen and doo not
putt up the stoue, as soone as they begin to colour they
are enough, the cheef is to make them up exceeding
thin and to shine att the topA flourish appears after the last word in the recipe, which probably indicates with finality that the recipe is done.