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10
To make Puffe Payst 88
Take a quart of flower the yolks & whights of 2 eggs wet
them with fair water, make it as stiff payst a lb of butter
beat it with a rouling pin, roul your payst & spread your
butter upon the paste shake a little flower up upon it & att
4 or 5 times Rouling you will have spent your butter

For the Sting of a waspe being swallowed [down]
your Throat
89
A quarter of a pint of rosewater 3 spoonfull of white wine
vinegar 3 spoonfull of live honoy half an ounce of [Medridcite ]
take it together & gargle your throat . .

To make the best Ink 90
Galls six ounces bruise them small & steep thom two days in
a quart of dead wine either whight wine or Claret then
put to 4 ounces of Green Copper as one ounce of alom, two =
ounces of Gum Arabic, all several powdred stake it off for a week
and keep it for your use, keep your Cotten from dust . . .
.
For Icing the Cake 91
beat the whights of 2 eggs with rosewater & double refined
suger scifted beat all those in a morter make it so stiff as
to spread with a knife lay it on when your Cake is Cold.
put your Cake in a cool oven to harden your icing let it not
be so hot as to turn the Coulor if you make roles of sugar
to make works on the top then add a little gum dragon
steeped in rosewater to keep them shape and stick them
on with the whight of an egg when the icing is dryed.

To Pickle hung beefe 92
Take 4 gallons of brine made of Bay salt as strong as it will
bare an egg & put as much Wight salt as your bigness of a
walnut let your beef lye in it 3 weeks or a month you may
take it out and let it lye draying one day; then put it up
in your Chimney as then dry beacon. A let it stay a week & when you
boile lay some hay at the top and botom never boyle your brins
again but every week put half a pint of salt when you put
in a fresh peece of beef . . . .