[Transcript for page 149]

such as your servants eat their porege in but no to hould above halfe a pint a pece becaus the loves will be to bige be sure they be very dry and kube them all with flowre about and then put your dough in to your dishes then fill them not full but when it is rise to the tope of your dishes flower your pelle very well and turne them out and set them presently in to a quick oven you must wet this with your hand it will be very softe but you must fill the dishes with your hand to if you keepe it longer then one day you must set them against the fire to make them hot in sume pane or else it will be apte to be tufe and eat tufe but if they be heat againe they will eat as well as if it weare new baked pray make not this comon for it is very good if right made it must not be weet till the oven is ney hott ::: lay it for a quarter of an houre in a worme woleen cloth by the fire
ES To distill orenge water
Take a gallon of the best sack 2 quarts of brandey wine 4 dosen of the best orenges cuting ofe the very thinne yelow pille and put it in to your wine and put all together in to and earthen pot stoping it very cloas set it with in the heat of the fire and after it hath stood 3 weeks or a munth distill it in an ordnery still you may draw it as stronge as you pleas but usually wee put it all together suger must be put in it :::