-

And sugar to your taste mix them well together the Crust
half a pd of butter a quarter of a pd of sugar the yolks
of 3 eggs and as much flower as will make it up to roll
them as you may know by cutting itt with your knife
that it will not stick.
To make Oring Crame
Take the Iuce of nine oringes the yolks of 12 eggs boil your
Iuce of oringes with as much sugar as will sweeten itt
& strane it through a larie sive then beat your eggs
very well with as much whight wine or varnish as will
look of an oring couller then strain it into your Iuce
of oringes & set it on the fire till it is thick keeping it
all the while stiring & put it into your glass you may if
you like it better use Crame insted of wine
{A seed Cake}
Take 5 pd of butter wash it well in rose water work it
well with your hands till it is as soft as Crame then put
it into half a peck of flower well dryed in an oven & 4 pd
of sugar 5 ounces of Carraway seeds then beat 24 eggs taking
taking out 10 of the whights work these altogether with your
hands then set it by the fire to rise half an houer butter the
h[..p] & bake it 2 hours & a halfe
Plaster for an Ague
One peny worth of Olibanum; One peny worth of boleamonark
One peny worth of venice turpentine; Compound these
together into a plaster spread it upon leather & lay it to