XXIV. FOR TO MAKE CRAYTOUN [1].
Tak checonys and schald hem and seth hem and grvnd gyngen' other pepyr and comyn and temper it up wyth god mylk and do the checonys theryn and boyle hem and serve yt forthe.
[1] Vide ad No. 60 of the Roll.
XXV. FOR TO MAKE MYLK ROST.
Nym swete mylk and do yt in a panne nyn [1] eyryn wyth al the wyte and swyng hem wel and cast therto and colowre yt wyth safroun and boyl it tyl yt wexe thikke and thanne seth [2] yt thorw a culdore [3] and nym that, leyyth [4] and presse yt up on a bord and wan yt ys cold larde it and scher yt on schyverys and roste yt on a grydern and serve yt forthe.
[1] Read nym. [2] strain. See No. 27. [3] Cuilinder. [4] That which is left in the cullinder.
XXVI. FOR TO MAKE CRYPPYS [1].
Nym flour and wytys of eyryn sugur other hony and sweyng togedere and mak a batour nym wyte grees and do yt in a posnet and cast the batur thereyn and stury to thou have many [2] and tak hem up and messe hem wyth the frutours and serve forthe.
[1] Meaning, crisps. V. Gloss. [2] It will run into lumps, I suppose.