_To make a Sallet of all kinds of Hearbs_.

Take your Hearbs and pick them very fine in faire water, and
pick your Flowers by themselves, and wash them clean, then
swing them in a strayner, and when you put them into a dish mingle
them with _Cucumbers_ or _Lemmons_ pared and sliced, also scrape
_sugar_, and put in _Vineger_ and _Oyle_, then spread the Flowers on the
top of the _sallet_, and with every sort of the aforesaid things garnish
the dish about, then take Eggs boyled hard, and lay about the dish
and upon the Sallet.


_To make Fritter-stuffe_

Take fine flower, and three or four Eggs, and put into the flower,
and a piece of Butter, and let them boyle all together in a
dish or chaffer, and put in _sugar, cinamon, ginger_, and _rose_ water, and
in the boyling put in a little grated Bread, to make it big, then
put it into a dish, and beat it well together, and so put it into your
mould, and fry it with clarified Butter, but your Butter may not
be too hot, nor too cold.

* * * * *

_FINIS._