[SECTION IX:]
The best way of making all manner of baked Meats.
[SECTION X:]
To bake all manner of Curneld Fruits in Pyes, Tarts, or made Dishes, raw or preserved, as Quinces, Warden, Pears, Pippins, &c.
[SECTION XI:]
To make all manner of made Dishes, with or without Paste.
[SECTION XII:]
To make all manner of Creams, Sack-Possets, Sillabubs, Blamangers, White-Pots, Fools, Wassels, &c.
[SECTION XIII:]
The First Section for dressing of Fish.
Shewing divers ways, and the most excellent, for Dressing of Carps, either Boiled, Stewed, Broiled, Roasted, or Baked, &c.
[SECTION XIV:]
The Second Section of Fish.
Shewing the most Excellent Ways of Dressing of Pikes.
[SECTION XV:]
The Third Section for dressing of Fish.
The most excellent ways of Dressing Salmon, Bace, or Mullet.
[SECTION XVI:]
The fourth Section for dressing of Fish.
Shewing the exactest ways of dressing Turbut, Plaice, Flounders, and Lampry.
[SECTION XVII:]
The Fifth Section of Fish.
Shewing the best way to Dress Eels, Conger, Lump, and Soals.