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To pickle Wallnuts

Take walnuts before they begin to be hard lay them in steep
9 days in fair water shifting the water every day then seald them
5 times on this manner lay them in a broad saspan one by
one Cover them with water & set them o [...] the fire till they are
ready to boil but be sure they do not boil then put the water away
& put fresh to them having done this 5 times pickle them
up thus lay a layer of walnuts & strew salt on them & then
a layer of dill then a layer of walnuts & do so till your pot is
full then Cover them with your pickle which must be mad [...]
thens boil water & salt till it will bear an egg then put
2 quarts of vinegar to a pint & half of water
[Jalways] put a bodkin through the walnuts as are not
paired to let the bitterness out

How to make the wright french biskets

Take a pound of sugar a pound of flower & 9 eggs then whisk the whights
all up to froth then put in eight of the yolks & beat the eggs & sugar
very well forst then beat in the flower and when they are beat
enough put them in paper [Coftins] they must be put on a
wier or something that the bottom may not stick the oven to burn
them the paper must be flowerd [...] the biskets sugar dons over then
when they go in the oven & eggs must have Ambergraise or what
you like in them to perfume them

Black Cherrey Water

Take 3 pound of black Cherreys pick off the stalks & bruise them then
you crack the Stones Cardins baume sweet marjorum & sparemint
of each 2 large handfulls 3 pints of Claret wine 4 nutmeggs
& the like weight of Cinnamond beat the Spice & bruise the herbs
& put altogether let it stand 24 hours & then distill it
in a Cold Still or Limbeck

To fry Toste

Take a loaf of whight bread & cut it in slices like tosts then have
some thick cream & the yolk of an egg & a spoonfull or 2 of sack
& a little Sugar beaten altogether & dip your toste well in
it & fry them with some sweet butter then serve them up
Scrape sugar on them