[Transcript for page 207]

To make Cabeg Creame CC
Take a quart of new milck and put in to it a pint of creame and let it stand one the coles till it be curds then put it out in to a culender and let the whay rune cleane from it and then put it in to a dish and strow suger one it or you may put it in a dish with creme and so eat it or alone::: let the milck boyle then pure the creame in to the midell of the skillat an then so let it stand till it be curds...
To Make French bread the right ::: way as it is made at Sr John Phais
Take a gallon of fine flower then take a pint of new alle yest and a pint of new milck and when it is one redy to boyle then put in the yest in to the milck and beat it with your hand till it be well beten and when it is anufe then worme a white wollen cloth and flower it very well and put the bred in it and let it stand by the fire side a quarter of an houre then take wooden dishes and dry them well in the oven and then flowre them well but let them be prety hot and put in the bread fill the dishes full then lay them a [?wormerme?] wollen cloth over it a gain and let it stand for a quarter of an houre then flowre a pelle will with fine flowre and at the overs mouth turn the out as fast as you can and set them in the over very quick or else they will rune a broad for the over be quick and hot and bake them well and then rasp them if your yet be not very light and good then take the whits of 2 or 3 eges and beat it in to the milck and eges the yelks of eges make it [?heuic?]