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To make Sugar Cakes ^{264 95}

Take a p^d: of sugar finely beaten mingle it with 2 quarts of lime
flower then break in a piece: a cup of sweet butter the yolks of 4 eggs knead
it with 12 spoonfulls of creame & 3 spoonfulls of rosewater then rowl
them out & cut them by a sawcer cake thene in the oven lighly beated
you must wash your batter in rose watter.

To make Rice Puddings

Take a handfull of Rice & Lett it lye in watter a day & a night
then wash and pick it cleane and put it in an earthen pipkin pot
then there to a little milk & rose water cover it close post-it-about and
let it sooth softly 6 hours then put to it some creame & four yolks
of eggs an 2 whites season it with salt beaten mace sugar add Beefe
suit two p: of marrow make them in small puddings & boyle them
halfe an hour add to it halfe 2 pints of carrants

To make Jumballs

To half a pint dryed in the oven a quarter pd: of sugar & 2 yolks & 1
White of eggs thick cream or much or will not it corriander
fennell seeds a pretty quantity worke it together rowle it into seven
rowls Cast into knotts and bake them.

To make Almond Pudding to bake

Take a quart of a p² of almonds beat them very tine with a little
roller watter to them a few crumbs of white bread y. yolks of 6 eggs
& pint of creame boyled sweeten it with sugar ad pinch in a little salt
& alittle atinber greate so put it into a dish and bake it

To make Lemmon Creame

Take a quarter of creame set it on the fire to let boyle then put into
it 6 eggs well beaten & as much leafe of lemmon or to turn it to curdl leatiy
curds & wheg put it all into alittle lieme or callered ip lith wete
it 2 or 3 pinchs of lemmon juice [th]e next morning mix it well with a spoon
with sugar & lay it in a dish & when you serve it put to it some light
creames

To make Sugar Cakes ^{264 95}

Take a p²: of sugar finely beaten mingle it with 2 quarts of lime
flower then break in a piece: a cup of sweet butter the yolks of 4 eggs knead
it with 12 spoonfulls of creame & 3 spoonfulls of rosewater then rowl
them out & cut them by a sawcer cake thene in the oven lighly beated
you must wash your batter in rose watter.

To make Rice Puddings

Take a handfull of Rice & Lett it lye in watter a day & a night
then wash and pick it cleane and put it in an earthen pipkin pot
then there to a little milk & rose water cover it close post-it-abent and
let it sooth softly 6 hours then put to it some creame & four yolks
of eggs an 2 whites season it with salt beaten mace sugar add bowle
suittwop: of marrow make them in small puddings & boyle them
halfe an hour add to it halfe 2 pints of carrawly

To make Turnballs

To half a pint dryed in the oven a quota pd: of sugare 2 yolks & 1
white of eggs thick cream or muth or will not it corriander
fennell foods a pretty quantity worke it together rowle it into seven
rowll cotf it into knotts and bake them.

To make Almond Pudding to bake

Take a quart of a p² of almonds beat them very tine with a little
roller watter to them a few crumbs of white bread y. yolks of 6 eggs
& pint of creame boyled sweeten it with sugar ad pinch in a little salt
& alittle atinber greate so put it into a dish and bake it

To make Lemmon Creame

Take a quarter of creame set it on the fire to let boyle then put into
it 6 eggs well beaten & as much leafe of lemmon or to turn it to curdl leatiy
curds & wheg put it all into alittle lieme or callered ip lith wete
it 2 or 3 pinchs of lemmon juice [th]e next morning mix it well with a spoon
with sugar & lay it in a dish & when you serve it put to it some light
creames