55

To make the Dutch Curd
Take 3 pints of milk boyl it then it it stand to be cool
Then take the yolks of 12 Eggs half the whites beat them
very well togeathir with half a pound of Duble refind sugar
and 2 or 3 Spoonfull, Orange flower water beat them very
well togeather and then put it into yor milk and put it
over the fire & keep sturing it till it boys and it will be
a tender curd take the curd of off with a spoon & put it into
a cullender and let it stand to drain when they are drain
put them into a Dish when you serve it up put Cream over
it you may send it up in a Dish or Glases. Put them in a
cold place and they will keep Two days very well.

A Receipt for Fryars Balsam.

Balsam of peru 2 ounces Best Storax 4 ounces of Benjamin
Impregnated with sweet Almonds 1 ounce Aloes [succotring]
1 ounce myrr Elec. & 1 ounce purest frankincence 1 ounce
flowers of St. John-wort 1 oz spirits of wine one quart roots
of Angelica 1 oz.

Beat the [abovements] together, and put them into a
bottle well stopt for [life]

To keep Damsons for pies Mrs. [Aham]
Take 3 pounds of Damsons and 2 pounds of 6: peny sugar
put them into a pot a lay of one & the other send it to be
baked with bread & when it comes home enpty it into little
pots and when ther are cold pour mutton suit over them.