Take a kettle big enough for your use, halfe full of water, make it brackish with salt, boyle therein ten or twenty _Cucumbers_, cut in halves, then take the raw _Cucumbers_, being somewhat little, and put them into the vessell wherein you will keep them, and when your liquor is cold straine so much of it into them, as may keep the _Cucumbers_ alwayes covered. _To keep boyled Cucumbers._ Take a kettle of water, put salt to it, boyle it well, then take your raw _Cucumbers_, put them into it, and keep them with turning up and downe very softly, till they be as it were per-boyled, then take them out, and lay them aside till they be cold, then put them up in the vessel you will keep them in, and when the liquor is cold, straine it into them, till they be all covered. _To Pickle Cucumbers to keep all the yeare._ Pare a good quantity of the rindes of _Cucumbers_, and boyle them in a quart of running water, and a pint of wine _Vineger_, with a handfull of _salt_, till they be soft, then letting them stand till the liquor be quite cold, pour out the liquor from the rinds, into some little barrel, earthen pot, or other vessel, that may be close stopped, and put as many of the youngest _Cucumbers_ you can gather, therein, as the liquor will cover, and so keep them close covered, that no winde come to them, to use all the year till they have new; if your _Cucumbers_ be great, 'tis best to boyle them in the liquor till they be soft. * * * * * *OF COOKERY.* _To make Snow._ Take a quart of thick _Creame_, and five or six whites of _Eggs_, a sauser full of _sugar_ finely beaten, and as much _Rose water_, beat them all together, and always as it riseth take it out with a spoon, then take a loaf of _Bread_, cut away the crust, set it in a platter, and a great _Rosemary_ bush in the middest of it, then lay your Snow with a Spoon upon the _Rosemary_, and so serve it. _To make Spiced Bread._ Take two pound of Manchet paste, sweet _Butter_ halfe a pound, _Currants_ halfe a pound, _sugar_ a quarter, and a little _Mace_, if you will put in any, and make it in a loafe, and bake it in an Oven, no hotter then for Manchet. _To make Craknels._ Take five or six pints of the finest _Wheat_ flower you can get, to which you must put in a spoonfull (and not above) of good _Yest_, then mingle it well with _Butter, cream, Rose-water_, and _sugar_, finely beaten, and working it well into paste, make it after what forme you will, and bake it. _To make Veale-tooh's, or Olives._ Take the _Kidney_ of a line of _Veale_ roasted, with a good deale of the fat, and a little of the flesh, mingle it very small, and put to it two _Eggs_, one _Nutmeg_ finely grated, a good quantity of _sugar_, a few _Currants_, a little _salt_, stir them well together, and make them into the form of little _Pasties_, and fry them in a pan with sweet _Butter_. _To make a Barley Creame to procure sleepe, or Almond Milke._