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265
For an Incompareable Ale

Four Busholl of English malt will make a hogshead
of strong Ale when the Malt is ground take halfe a
peck of the finest fflower out of it for the grout & a
Gallon of the first Running of the wort mix the ffine
flower with the fine wort and boyle it together with what juice
you please & orange & lemmon pill (if you Like it) all in a bag
together The Grout must be Boyled with the spice in it till it
is very thick with a handfull of hopps Likewise in it & keep it
stirring with a stick when it is very think pass it through a sieve
put no more hopps in it and Let it Boyle an hour or more.
whne it is boyled let it Rest in the Tubb till it be Ripe as you [like]
to do Beer

For a Boyled Pudding

Take a Penny Loafe and Grate boyle one pint of Morning
Creame cut some Beefe suit very small and Throw the cream
upon the suit and cover it & Let it stand till it is almost cold
Then put your Grated Bread in it a handfull of fflower and near
as much sugar & put some nutmeg and mace & a little Rosewater
and a very little salt beat seaven yolks of Eggs and five whites &
Beat them well and so put them into the pudding & mingle all very
well with a handfull of Raisons & so boyle it in a Cloth wet the Cloth
in a boyling pot and flower it so [lye] it and give it Roome to swell
& be [su...] to keep it boyhing

Puffs

[Take] handfull of tender Curd put to it 4 spoonfulls of fflower
six Eggs well Beaten mingle this well with your Curd sweeten well
with sugar Rosewater and nutmegs then put all by spoonfulls into
a Bakingpan with some Butter and fire under it and over it till
they look Browne when you think they are Baked Then take them up and
put them in your Dish and pour some [Tack] and melted Butter & sugar upon them