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think it thick [et/it] thick enough put in salt then have
ready some [spinaege/spinceye] & mints fried a little in butter &
some square peices of whight bread fried till they are crisp
put these in Just before you dish them

To make Mead

Take 6 gallons of spring water & a quarter of a pound
of Cloves mace nutmegs altogether 3 sprigs of Rosemary
the whights of 6 eggs very well beaten mix all those
together & let boil one part in 3 [awery] skiming it ver[...]
well then put in 6 pound of honey & let it boil so long as
any skim aviseth then take it off and strain it into a
Stone can through a sive & cut one lemmon in slices into
it & the juce of another & half a pound of stoned reasons Stir
it often till it be Cold & when it is Cold put a pint of
ale [barm] into it & stir it together & let it stand and 4 or 5
days then bottle it so to every bottle put 3 or 4 lumps of lofe
sugar so corke it

To make Lemmon Crame

Take the juce of 4 good Lemmons & a pint of spring water &
half a pound of Duble refined sugar & have the whights of 5
hen laid eggs beat your eggs very well with a spoon
then mix your juce water & eggs in sugar well together
& run it through a jelly bag into your juce [sarncing] pan
& set it over a gentle fire keeping it then scimd as it rises
with your spoon when it begns to jelly it is enough then
glass it up you shold steep sum of your lemmon pill
in the water as will make it luck better & boil sum
pill tender as you put into the glases

To make a Tansey

To a pint of Crame take 12 eggs keep out half the [ro highes]
a pint of juce of spinnage with a little Tansy 2
spoonfulls of [grated/grouled] bread season it with nutmeg & sugar
& a little salt to your tast & fry it with sweet butter
or bake it in the oven

To make Almon Chis Cakes

Take half a pound of good Almons beat them very fine with
a little rose water put to it the yolks of 6 eggs half a
[peny/pery] loaf grated 3 quarters of a pound of melted butter &