A peck of flour 4 pound of butter and 8 eggs and whites. Rub the butter in breake in the eggs and mix it with cold water. 264. _Puff Paste._ Take a quart of flour and 2 eggs mix it with cold water then rowl in a pound of butter and strew flour between, beat it with a rowling pin & rowle it 3 or 4 times over. 265. _Sauce for Boyled Mutton._ Put a good handfull of capers into near a pint of claret wine and some nutmeg let it stew on coles & stir in some butter. 266. _Sauce for Rost Shoulder of Mutton._ Beat the yolks of 2 or 3 eggs very well, put into them a quarter of a pint of white wine, a whole onion a blade of mace a little salt, stir these over a chaffendish of coles till tis pretty thick save the gravey of the mutton & put into it a little Samphire and capers, let it not boyle after ye capers are in, take out the onion and pour the sauce on the mutton and serve it in. 267. _A White Pot._ Take a quart of new milk boyle in it a nutmeg quarter’d and cinnamon take out the whole spice and put in some slicet manchet and cover it close till tis cold then breake the bread with a Spoon put in some eggs sugar & salt and a piece of butter, the oven must be no hotter than for a custard, or you may bake it on a chaffendish of coles leaveing embers on an iron plate on y^e top. 268. _A Sauce for all Stew’d Meats._ Take all sorts of sweet herbs some onions Shred them all together small Set it on the fire in a Skillet of water and vargise and salt and mace when it is boyled almost away put the yolks of raw eggs and thicken it over the fire and keep stiring then stir in a good piece of butter this sauce is proper (also) for mutton, lamb, the head and purtenances, or veal rost’d or boyled. 269. _To make Almond Puddings._ Wash half a pound of almonds in 2 or 3 waters then blanch them in cold water in which they have lain in all night then beat them very small puting now and then a Spoonfull of rosewater to keep them from oyling, then put them into a quart of sweet cream and the yolks of 12 eggs well beaten, 3 quarters of a pound of Sugar and as much butter the rine of 2 lemons pared very thin and mincet very small stir all these together & bake it under puff paste or you may beat the butter with the almonds. 270. _To make Puddings 4 in a Dish._ Take a quart of good sweet cream & make pap with it & fine flour pour it forth and stir in 6 eggs sweeten it with Sugar and a little Salt some grated nutmeg, a little mace, some rosewater, a little grat’d bread, couler one of the puddings with spinnage and put currants in another, & 2 plain, put them in wooden dishes being first butter’d and tye a flour’d cloth over them put them into boyling water and let them boyle an hour stick them (when they are dish’t) the green one with rosemary leaves thick the plain ones w^{th} blancht almonds & that with fruit with canded orange peel, y^e sauce butter and sugar and Sack & a little nutmeg you may put in some rosemary if you please.