Take halfe a pound of fine flower, dryed and searced, as much fine sugar searced, mingled with a spoonfull of Coriander-seed bruised, halfe a quarter of a pound of butter rubbed in the flower and sugar, then wet it with the yolks of two Eggs, and halfe a spoonfull of white Rose-water, a spoonfull or little more of Cream as will wet it; knead the Past till it be soft and limber to rowle well, then rowle it extreame thin, and cut them round by little plates; lay them up on buttered papers, and when they goe into the Oven, prick them, and wash the Top with the yolk of an Egg beaten, and made thin with Rose-water or faire water; they will give with keeping, therefore before they are eaten, they must be dryed in a warme Oven to make them crisp. _To Pickle Oysters._ Take Oysters and wash them cleane in their own Liquor, and let them settle, then strain it, and put your Oysters to it with a little Mace and whole pepper, as much Salt as you please, and a little Wine-Vinegar, then set them over the fire, and let them boyle leisurely till they are pretty tender; be sure to skim them still as the skim riseth; when they are enough, take them out till the Pickle be cold, then put them into any pot that will lye close, they will keep best in Caper barrels, they will keep very well six weeks. _To boyle Cream with Codlings._ Take a quart of Cream and boyle it with some Mace and Sugar, and take two yolks of Eggs, and beat them well with a spoonfull of Rose-water and a grain of Amber-greece, then put it into the Cream with a piece of sweet Butter as big as a Wall-nut, and stir it together over the fire untill it be ready to boyle, then set it some time to coole, stirring it continually till it be cold; then take a quarter of a pound of Codlings strained, and put them into a silver Dish over a few coales till they be almost dry, and being cold, and the Cream also, poure the Cream upon them, and let them stand on a soft fire covered an hour, then serve them in. _To make the Lady Albergaveres Cheese._ To one Cheese take a Gallon of new Milk, and a pint of good Cream, and mix them well together, then take a Skillet of hot water as much as will make it hotter then it comes from the Cow, then put in a spoonfull of Rennet, and stir it well together and cover it, and when it is come, take a wet Cloth and lay it on your Cheese-Mot, and take up the Curd and not break it; and put it into your Mot; and when your Mot is full, lay on the Suiker, and every two hours turn your Cheese in wet Cloathes wrung dry; and lay on a little more wet, at night take as much salt as you can between your finger and thumb, and salt your Cheese on both sides; let them lye in Presses all night in a wet Cloth; the next day lay them on a Table between a dry Cloth, the next day lay them in Grasse, and every other day change your Grasse, they will be ready to eat in nine dayes; if you will have them ready sooner, cover them with a Blanket. _To dresse Snayles._