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To make the Dutch Curd. Cos Howard

Take 3 pints of milk boil it then let it be cool. Then
take the yolks of 12 eggs half the whites Coat them
very well together with half a pound of double refined
Sugar, and 2 or 3 spoonfulls of Orange flower
water, beat them very well together, and then
put it into your milk and put it over the fire,
and keep stiring it till it boils. And it will be a
tender curd. Take the curd off with a spoon and
put it into a culender, and let them stand to
drain, when they are drain'd put them into a
dish. When you serve it up put cream over it.
You may send it up in a dish or glasses put
them in a cold palce, and they will keep two days

To make Fryars Balsam Mrs Jones

Balsam of pern 2 ounces best storax 4 ounce Benjamin
Impregnated with sweet Almonds 1 ounce Alves
Succotrina 1 ounce Myrh elected 1 ounce pinest frankinsence
1 ounce flowers of St. John wort 1 ounce spirits of wine
1 quart roots of Angellica 1 ounce.

Beat the above mentioned together and put
them into a bottle well stop't Set it in all the
dog days sun Then strein it thro' a fine
cloth and put it into small bottles well stop't
for use