[Transcript for page 236]

[note: this page has extensive damage]
[note: edge damage] [note: illegible] very soft and light
[note: edge damage] up and downe with your
[note: edge damage] spe it not at tall and then
[note: edge damage] [note: illegible] anell very hootand flow [note: illegible]
[note: edge damage] d put the bread in it and let
[note: edge damage] a worme oven or by the fire
[note: edge damage] ith continuall wormth for
[note: edge damage] of and houre then have the dishs
[note: edge damage] hot and dry and well flowr
[note: edge damage] [?thi?]ck and fill the dishes all in
[note: edge damage] and so let them stand for a [?qu?]
[note: edge damage] houre kept very worme and the 
[note: edge damage] [note: illegible] over the dishes then set it in
[note: edge damage] [?ven?] that is hot and let it stand
[note: edge damage] a litell crupe the out side and 
[note: edge damage] it out one a pe[?ll?] well flowred
[note: edge damage] you can and bake them very
[note: edge damage] n take them out and [?k?]asp the 
[note: edge damage] and then set them in the ove
[note: edge damage] [note: illegible] make them a litell browne [note: edge damage]
[note: edge damage] alt in the milck and yest [note: edge damage]
[note: edge damage] [?y?]est be not light put in the [note: edge damage]
[note: edge damage] [note: illegible] well beaten [note: edge damage]