Take the crum of a 2 penny loaf and grate it and half as much grated carrot and 6 eggs but 4 whites and some Sugar and half a nutmeg a little salt mix it with a pint & half of cream and you must put it into the oven, melt a quarter of a pound or better of fresh butter put a little rose water 2 or 3 spoonfulls of Sack then put it into the oven in a dish and let it stand half an hour the oven must not be to hot Stop it a little. 137. _A Cream._ Take a quart of cream then put in 6 yolkes of eggs and three whites well beaten then set them over the fire and stir it ye while then put in some canded eringo root, candid oringe peel cut them very thin then put in some preserv’d plums and rasberrys & jelly of pippins stir it well together and put it in your dish and w^n tis cold lay it over with apricock jelly and jelly of currants and quinces jelly also cut in pretty fancys. 138. _To make a Flesh Cheese._ Take 2 oxe cheeks beat the bones very well & those that are not fit to bake take out season it with cloves and mace jemacoe pepper and salt as you see fit put it into a pot and put to it a pound and half of beef suit & a pint of claret a faggot of Sweet herbs & an oynion bake it throughly then take out all the bones and beat the meat in a morter very well and pour away the gravey and let it be cold and take off the fat then put the gravey to the meat again and put it in a Stewing pan over a charcole fire stew it till it be thick & put it in a little cheese vate scaulding hot with a cloth as another cheese and tuck it in well turn it 3 times before it is cold and press it very well then take it out & put it on a board till it be cold it will not keep long. 139. _A Cordiall Organy Water._ Take half a pint of Sack and 3 pints of the juice of organy some cloves a little saffron let these infuse all night on embers & bruise a handfull of organy and put thereto & still it in a plain Still tis good for the Spleen y^e Stomack or mother you may still barm thus. 140. _To Salt Hams or Tongues._ Take such a quantity of water as will cover them & put in as much bay salt & salt peeter 2 parts of the former and one of the latter as will make a brine strong enough to bare an egg up the breadth of a 6 pence when it is all dissolved over the fire then boyle it till you have scumm’d it clean & when it is cold put in your ham or tongues & let them lye in it a fortnight then smoake them in chimney a fortnight longer. 141. _Dr. Moors admired Pills._ Take alloes mirrh and saffron of each 2 drams into fine powder salt of wormwood and cream of tartar of each ½ a dram mingle all these well together and the Sirrop of sharp citterns make it into a mass for pills adding a drop of oyle of rosemary and when you go to bed at night take 3 pills & 3 in the morning and posset drink in ye workeing. 142. _To make Almond Puddings._