To make Cheese-Cakes.
Take three Eggs and beat them very well, and as you beat them, put to them as much fine flower as will make them thick, then put to them three or four Eggs more, and beat them altogether; then take one quart of Creame, and put into it a quarter of a pound of sweet butter, and set them over the fire, and when it begins to boyle, put to it your Eggs and flower, stir it very well, and let it boyle till it be thick, then season it with Salt, Cinamon, Sugar, and Currans, and bake it.
To make a Quaking Pudding.
Take a pint and somewhat more of thick Creame, ten Egges, put the whites of three, beat them very well with two spoonfuls of Rose-water; mingle with your Creame three spoonfuls of fine flower, mingle it so well, that there be no lumps in it, put it altogether, and season it according to your Tast; Butter a Cloth very well, and let it be thick that it may not run out, and let it boyle for half an hour as fast as you can, then take it up and make Sauce with Butter, Rose-water and Sugar, and serve it up.
You may stick some blanched Almonds upon it if you please.
To Pickle Cucumbers.
Put them in an Earthen Vessel, lay first a Lay of Salt and Dill, then a Lay of Cucumbers, and so till they be all Layed, put in some Mace and whole pepper, and some Fennel-seed according to direction, then fill it up with Beer-Vinegar, and a clean board and a stone upon it to keepe them within the pickle, and so keep them close covered, and if the Vinegar is black, change them into fresh.
To Pickle Broom Buds.
Take your Buds before they be yellow on the top, make a brine of Vinegar and Salt, which you must do onely by shaking it together till the Salt be melted, then put in your Buds, and keepe stirred once in a day till they be sunk within the Vinegar, be sure to keep close covered.
To keep Quinces raw all the year.