Take six quarts of milk and ren it prety cold, and when it is tender come drayn from it your Whey in a strainer, then hang it up till all the Whey be dropt from it, then presse it, change it into dry cloaths till it wet the cloth no longer, then beat it in a stone Morter till it be like butter, then straine it through a thin strayner, mingle it with a pound and a halfe of butter with your hands, take one pound of Almonds, and heat them with Rosewater till they are like your Curd, then mingle them with the yolks of twenty Eggs and a quart of Cream, two great Nutmegs, one pound and a half of sugar, when your Coffins are ready and going to set in the Oven; then mingle them together, let your Oven be made hot enough for a Pigeon Pye, and let a stone stand up till the scorcthing be past, then set them in, half an hour will bake them well, your Coffins must be made with Milk and Butter as stiffe as for other Past, then you must set them into a pretty hot Oven, and fill them full of Bran, and when they are harded, take them out, and with a Wing, brush out the Bran, they must be pricked.
To make Tarts called Taffaty Tarts.
First wet your Past with Butter and cold Water, and rowle it very thin, also then lay them in layes, and between every lay of Apples strew some Sugar, and some Lemon Pill, cut very small, if you please put some Fennell-seed to them; then put them into a stoak hot Oven, and let them stand an hour in or more, then take them out, and take Rose-water and Butter beaten together, and wash them over with the same, and strew fine Sugar upon them; then put them into the Oven again, let them stand a little while and take them out.
To make Fresh Cheese.
Take three pints of raw Cream and sweeten it well with Sugar, and set it over the fire, let it boyle a while, then put in some Damask-Rose-Water, keep it still stirring least it burn too, and when you see it thickned and turned, take it from the fire, and wash the strainer and Cheesefat with Rose-water, then rowl it too and fro in the Strainer to draine the Whey from the Curd, then take up the Curd with a spoon and put them into the Fat, let it stand till it be cold, then put it into the Cheese Dish with some of the Whey, and so serve it up.
To make Sugar Cakes or Jumbals.
Take two pound of flower, dry it and season it very fine, then take a pound of Loaf Sugar, and beat it very fine, and searce it, mingle your Flower and Sugar very well, then take a pound and a halfe of sweet Butter and wash out the Salt, and breake it into bits with your Flower and Sugar, then take yolks of foure new laid Eggs, and four or five spoonfuls of Sack, and four spoonfuls of Creame; beat all these together, then put them into your Flower, and knead them to a Past, and make them into what fashion you please, and lay them upon Paper or Plates, and put them into the Oven, and be carefull of them, for a very little thing bakes them.
For Jumbals you must only adde the whites of two or three Eggs.
To hash a Shoulder of Mutton.
Take a Shoulder of Mutton and slice it very thin till you have almost nothing but the Bone, then put to the meat some Claret wine, a great Onion, some Gravy of Mutton, six Anchoves, a hand full of Capers, the tops of a little Tyme, mince them very well together, then take nine or tenne Egges, the juyce of one or two Lemons, to make it tart, and make leere of them, then put the meat all in a Frying-Pan over the fire till it be very hot; then put in the leere of Eggs and soak altogether over the fire till it be very thick; then boyle your bone, and put it on the top of your meat being Dished, Garnish your Dish with Lemons, serve it up.