Take two pound of Manchet paste, sweet _Butter_ halfe a pound,
_Currants_ halfe a pound, _sugar_ a quarter, and a little _Mace_, if you
will put in any, and make it in a loafe, and bake it in an Oven,
no hotter then for Manchet.


_To make Craknels._

Take five or six pints of the finest _Wheat_ flower you can get, to
which you must put in a spoonfull (and not above) of good _Yest_,
then mingle it well with _Butter, cream, Rose-water_, and _sugar_, finely
beaten, and working it well into paste, make it after what forme
you will, and bake it.


_To make Veale-tooh's, or Olives._

Take the _Kidney_ of a line of _Veale_ roasted, with a good deale of
the fat, and a little of the flesh, mingle it very small, and put to it
two _Eggs_, one _Nutmeg_ finely grated, a good quantity of _sugar_,
a few _Currants_, a little _salt_, stir them well together, and make them
into the form of little _Pasties_, and fry them in a pan with sweet
_Butter_.


_To make a Barley Creame to procure sleepe, or Almond
Milke._

Take a good handfull of French _Barley_, wash it cleane in warme