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To make Puffe Payst 88
Take a quart of flower the yolk & whights of 2 eggs wet
them with fair water, make it as stiff payst a pound of butter
beat it with a Rouling pin, Roul your payst & spread the
butter upon the laste shake a little flower up upon it & att
4. or 5. times Rouling you will have spent your butter.
For the sting of a waspe being swallowed downthe Throat
{89}
A quarter of a pint of rose water 3 spoonfull of white wine
vinnger 3 spoonfull of live honey half an ounce of mad[ridcew...]
take it together & gargle the throat.
To make the best Ink 90
Galls six ounces bruise them small & steep them two days in
a quart of dead wine either whight wine or Claret then
put to 4 ounces of Green Copperas one oune of alom, two
ounces of Gum Arabic, All several powdred slake it off for a week
and keep it for your use, keep your Cotten from dust
For Icing the Cake 91
beat the whights of 2 eggs with rosewater & double refined
suger scifted beat all these in a morter make it so stiff as
to spread with a knife lay it on when the Cake is Cold
put the Cake in a Cool oven to harden the Icing let it not
be so got as to turn the Couler if you make roles of sugar
to make works on the top then add a little gum dragon
steeped in rose water to keep them shape and stick them
on with the whight of an egg when the Icing is dryed.
To Pickle hung beefe 93
Taje 4 gallons of brine made of bay salt as strong as it will
bare an egg & put as much might salt as the bigness of a
walnut let your beef lye in it 3 weeks or a month you may
take it out and let it lye draying one day; then put it up
in the Chimney as you dry beacon A let it stay a weck & when you
boile lay some hay at the top and botome never boyle your brine
in a fresh peece of beef.