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To Pickle Mushroons
Wash your Mushroons with a rage or spunge put them in
Watter & salt them put them in a pot & just boyle them
then pour the watter from them & put fresh salt & watter
to them you must let them stand in salt & watter a week
changeing the watter every morning & night then put them a
draining two or three hours & then take three parts Vineger
& one part white wine as much as you think will cover
them put a little mace ginger & Jamaica pepper into the
Pickle & boyle it togather in a Pipkin then take your
Mushroons & put them into the thing you deign to keep them
in & as you put them up you must here & there strow two
or three [Cans] of Jamaica pepper & a blade or two of Mace
& when the Pickle is cold put it to them & stopp them very
close. let them stand a week so before you use them
Dutch Biskitts
Take two quarts of flower rub into it a Quarter of a pound
of Butter then put to it half a Pint of good yeast
& half a pound of Carraway comfits & make it into a
tender past with new milk just warm'd make it into
roles a little thicker then wiggs & let them stand half
an hour in the oven then cut them in slices & set
them in the oven again to dry