Take of the best sort of cherries full ripe Stone them then breake them to mash and let them stand all night in something that will not change the colour of the cherrie liquor next day strain them out in a jelly bagg & press out all the juice let it run upon Sugar and to every gallon put a pound of Sugar then tun it up stop it up close and let it stand a month or 6 weeks then draw it out into bottles & in every bottle put a little loaf Sugar & stop it up close. 379. _The Portugal Cake._ Take a pound of loafe Sugar beat and search it very fine through a sive w^{th} a pound of very well dryed and fine flour that the Sugar and flour may be well mingled together then take a pound of butter and wash it well in rose water and then worke it with your hand till it be very soft then strew your flour and Sugar in by degrees till it be half in then put in 6 yolkes of eggs and but 4 whites then by degrees worke in the other half of flour and Sugar and when the oven is hot or ready put in 2 spoonfulls of rosewater and a pound of currants or 3 quarters of carraway comfits which you like best and have your plats ready buttered and fill them but half full & sift on some double refined Sugar on them let the oven be pretty hot and set up the Lid these will keep and Spend well. 380. _To Cure the Heart Burning._ Take of the Stone under the crafish eyes taken from the crafish when the Sun is in cancer is best take as much of these stones in powder as will lay on a 6 pence in a morning and fast after it in some small ale posset drink or burrage water aproved in its cure and the quality of the stone in powder it will turn vinegar sweet if steep’d in it. 381. _A Cream Cheese._ Take a gallon of stroakings and 2 quarts of cream you must take a pint of new milk and put to your cream your cream must be very sweet cream then take as many pickt marigold flowers as you can hold in your hands pound them and strain them into the stroakings you must but boyle up your cream and run it up almost scaulding hot you must not breake your curd but cut it a cross and a thwart into your vate about an inch deep your vate must be. So set it in ye press & when you take it out you must keep it in rushes it will be ready in 10 days or a fortnight. 382. _The Lady Ashfields Almond Puffs, Jumballs Beaten Small with Rose Water or Orange Flower Water._ Take 5 or 6 almonds to a quarter of a pound of Sugar a quarter of the white of an egg froth’d so made up and dryed in an oven. Her Angelicoe cakes thus pour your angeligoe into hot water to green boyle your Sugar to a candy hight chop your angeligoe when green’d and peeled & so boyle them in your sirrop and drop them into cakes and strew them till dry & they will keep all the year. 383. _The Lady Fusts Hipoccras._