Take of nutmegs cloves cubibs Sasanas of each an ounce Cinnamon Gallingall roots Sippris roots Sasaperilla of each half an ounce put all these in a jugg with a gallon of Sack or white methegline stop it close and infuse 2 hours then run it through a bag then put in 3 grains of muske as much ambergrease and half a pound of sugar you must set it to infuse on some hot embers or near the fire that it may a little warme then through the bag run it again when it is cold so keep it for your use takeing of it morning and evening fasting 6 spoonfulls. 318. _The Lady Jenkinsons way to preserve Barberries._ Take the fairest and best colour’d barberries & take out (with a needle put into a stick) the stones then put your barberries into a silver bason w^{th} as much clariefied Sugar as will cover them and so let them boyle in a seething pot of water leasurely till you see your barberryes tender and the sirrop well coloured then take up your barberryes and put into your sirrop half a pound of Sugar finely beaten and so let your sirrop boyle till it be thick to a jelly and when it is cold put in your barberryes & they will seem quaking and so you may keep them all the year. 319. _To make Sugar Cakes._ Take a quart of fine wheat flour finely search’t half a pound of Sugar beaten and searcht mingle these together with the yolke of an egg and one pound of butter and one spoonfull of rosewater knead all these cold together then make your cakes round and thin and prick them thick laying them on flour’d papers so bake them in your oven. 320. _To make Biskit._ Take half a pound of sugar finely beaten 7 yolkes of eggs 5 whites beat ye sugar and eggs together an hour then having your oven ready put in five ounces of flour and a spoonfull of carraway seeds stir it to mingle all well together then have paper ready cut and put a spoonfull on every paper and so fast as you can hasten to the oven they will soon be baked if y^r oven be hot as for manchet. 321. _To make Cheese Cakes._ Take new milk cheese when it is well pressed and work it with your hand till it be like pulpe then work it with some cold butter and put in 6 yolkes and 2 whites some plumpt currants season it with nutmeg cinnamon & Sugar and so make them up in very good paste. 322. _To make Almond Loaves._ Take a pot of milk and put so much runnet to it as will make a fine tender curd then drain it very dry then take the yolks of 6 eggs a spoonfull of rosewater 3 or 4 spoonfulls of cream 3 spoonfulls of flour and 2 of grated bread So season it with Salt Sugar and nutmeg then being well mingled, make them like loaves and bake them in wooden dishes and bake them very quick or else they will flat when you serve them then let their sauce be rosewater butter and sugar. 323. _Mrs Daniells Re^{ct} to make White Metheglin._