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{(No.64) }To make Cheese Cakes

Take a Gallon of new Milk, set it with a spoonful
& a Half of rinnet, let the milk be Blood warm, &
when it Comes, let the Curd Drain through a
Coarse Cloth till it is well Whey'd, now & then
Gently breaking the Curd with your fingers, but
not wringing it, for that will spoil it then rub in
to the Curd 1/2 pound of butter, & 1/2 pound of sugar, some Nutmeg
Grated, 4 Naple Bisketts grated, put in the
Yolks of 8 Eggs, but 2 whites, 2 Ozs of Blanched
Almonds finely Beaten, with 3 or 4 spoonfuls
of rose, or Orange flower Water, if you add
Sack it will be Better, then take 3/4 poundof Currants
well Clean'd, put them into your Curd, & mix
them all well together with a Little salt,

{(No.65)} To make Shrewsbury Cakes

Take 4 poundof fine Flower, 1 pound1/2 of Sugar, 3 pound of
Butter, & 3 Eggs, work all these together
into a paste, & make it into thin Cakes.
Which must be Bake'd in a quick Oven on
Butter'd papers,

{(No.66) }To Make Gingerbread Shrewsbury way

Take 2 Gallons of Flower well dry'd, 5 pounds of Treacle
1/2 [pound] of Butter, 1/2 pound of Orange & Lemon peel, shred
Small & strew'd into the flower, 2 Ozs of beaten
Ginger 1 Oz of Carraway & Coriander seed, boil
the Treacle & Butter together, & Pour it in to
the flower, & mix it altogether, & bake it on
Tin plates in what form you please,