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14
To make a Carryway Cake
Take 4 pound of flower a pint of new ale yeast ^quart of cram boil it & let
it stand till it be almost cold mix the Crame & yeast well together
then make you cake & cap it in a colth, keeping it by the fire
while the oven is heating when it is hot spread your paste
thin on a board & strow 3 pound of shugered Carryways upon the
paste then make your past cake as fast as you can & put it in a
hoop & so bake it

Piper Water
Take 3 quarts of buttermilk a pound of reasons of the sun stond
& beaten & a pound of beaten Almonds blanched & beaten 3 lemmon^s
pard & sliced 10 pepers cord & pard & bit of champher as big as the
top of my thump still all thefe in a cold still & set your bottles
in the sun & this will eld 2 quarts

To make french bread
Take half a peck of flower & a quart of ale yeast the whights
of 4 eggs beat the eggs very well & put them to your flower
shake 3 pints of milk & a pint of water & one ounce of salt
then warm your milk & water as milk from the cow & put
your salt & yeast into it & make your doe put it in dishes &
let it stand half the time the oven is a heating keeping it
warm let your oven be very hot the brown is made this
way only a quart of raspings of the whight bread pounded
& sifted put into it a quart of flower lease out is must
be rasped when it is hot

To make Cracknales
Take half a pound of loaf sugar & as much flower both
secured an ounce of butter rub it in your flower &
sugar take the yolke of an egg & a little rose water & a
fine [sedse] make all this in a stif past role them very thin
there must be flower sarced in the roleing for the floure
apt to stick out them round with a gaging iornthe pape^er
must be flowered you bake them on put them in the oven
wash them ouer with the yolk of an egg tins is much
better to bak them on then paper