The Compleat Cook / Expertly Prescribing the Most Ready Wayes, Whether Italian, / Spanish or French, for Dressing of Flesh and Fish, Ordering / Of Sauces or Making of Pastry

by W. M.

To make a great curd Loafe.

To make buttered Loaves of Cheese curds.

To make Cheese Loaves.

To make Puffe.

To make Elder Vinegar.

To make good Vinegar.

To make a collar of Beefe.

To make an Almond Pudding.

To boyle Creame with French Barly.

To make Cheese cakes.