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21

To drie Beef

To a large fat rumpe take half a pound of petter salt rube the
salt well in then take of whight salt & salt [...] very well
& keep the brine up to it & let it lie in Salt 3 weeks & then
sow it up in a cloth & hang it up in the Chimney a high
as you think Covenient & then boil it for your use it
must boil 4 hours & put into the watter Could before the
watter is heated

To make yorke Ginger bread

Take a quarte of sack a pound and half of Sugar boyl & skim it
then put in 2 ounces of Cinnamon 2 nutmegs & a dram of cloves
& a dram of ginger all beat & [sevced/sevied] take a grain of Ambergrase
& rub it with a little of your sugar & mix it with the rest a quorter
of a pound of sweet Almonds blanched & beat very fine with a Spoon
nfull or 2 or ov rose watter take of the [purdest] of old bread grated & dryed
in an oven sift it trough a hare sive : & throw it in by little
& little as your sack boils stiring it all the while then put in
your Almonds & a little red seeds to coller when it is boild enough
take it off the fire & stir it still it be Cold enough to work like
paste with your hands & [puints] it you must dust your with cinnamon & sugar make not
your [puints] too thick & it will dry sooner & eat better

To Pickle Walnuts Cousin Johnsons way

Take your walnnuts and pick them full of Holes throw them
into salt & water let them ly a week shifting them once or twice
then make a pickle of vinegar with all sorts of spice if your
vinegar is very sharp you must put water to it when your
pickle doth boil throw them in & let them simber a little then take
the walnuts out put them into a pot & pour in your pickle scalding
hot upon them

Straw Cheese

Take 3 quarts of new milk from the Cow put a little runnet to it
when it is come lay it into your straw strawner without breaking
lay 2 or 3 pound waits on it & let it stand 3 or 4 hours then turn it into
a fresh drainer & so keep it often turning untill the nex morning
then take off the waite & then salt it keep it in the strainer a
week changing it twice a day for another week & then it will be
fit to eate it must be dryed in a very warm place