315. To make Cracknells.
Take a pound of fine flour and half a pound of fine Sugar finely searched mingle 3 parts of the flour with the sugar and a few anyseeds and colliander seeds take 2 ounces of sweet butter and melt it with 2 spoonfulls of rosewater put in it one grain of musk one grain of ambergreese made into dust with a little sugar mingle it with your flour and sugar and make your paste with your liquor make it into thin round cakes and so bake them no thicker than a plate make them up with the rest of the flour and dust your paper very thick prick your paper very thick before you lay them on when you set them in the oven wett them over with the yolk of an egg and rosewater beaten together so bake them in a reasonable hot oven.
316. The Lady Jenkinsons Ointment for ye Pain in ye Stomach.
Take one handfull of garden tansey the like quantity of rosemary one handfull of cammomile shred all these and then boyle them in one pound of fresh butter till the strength of the herbs be boyled out then strain it and keep it for your use.
317. To stop vomitting for one in a Consumption.
Take of nutmegs cloves cubibs Sasanas of each an ounce Cinnamon Gallingall roots Sippris roots Sasaperilla of each half an ounce put all these in a jugg with a gallon of Sack or white methegline stop it close and infuse 2 hours then run it through a bag then put in 3 grains of muske as much ambergrease and half a pound of sugar you must set it to infuse on some hot embers or near the fire that it may a little warme then through the bag run it again when it is cold so keep it for your use takeing of it morning and evening fasting 6 spoonfulls.
318. The Lady Jenkinsons way to preserve Barberries.
Take the fairest and best colour’d barberries & take out (with a needle put into a stick) the stones then put your barberries into a silver bason wth as much clariefied Sugar as will cover them and so let them boyle in a seething pot of water leasurely till you see your barberryes tender and the sirrop well coloured then take up your barberryes and put into your sirrop half a pound of Sugar finely beaten and so let your sirrop boyle till it be thick to a jelly and when it is cold put in your barberryes & they will seem quaking and so you may keep them all the year.
319. To make Sugar Cakes.
Take a quart of fine wheat flour finely search’t half a pound of Sugar beaten and searcht mingle these together with the yolke of an egg and one pound of butter and one spoonfull of rosewater knead all these cold together then make your cakes round and thin and prick them thick laying them on flour’d papers so bake them in your oven.