[Transcript for page 213]

To make bator pancaks that are fryed with out butar or any shortning
Take very thick sweet creame to wet your pancaks with and a good many eges and salt an the finest flowre and beat it all very well together a good while then cleane your pan very well and then rube the pan with a litell butor in a litell cleane cloth all over then put in your bator and it will fry them very well with out any thing else...
To Bake a hine quarter of lame
Take a small hine quarter of lame and cut it in small peces and season it with pepar and salt and then take a large deepe dish and then lay pufe past at the botom then lay in the lame and then lay and other pece of puff past over it and first remember to put in litell buter and serve it hott to the tabell.
Against breaking out in the face of children
Take 2 or 3 quarts of straberys or a now for a still full and take them and set the strabres in a great amet [?hin?] andwhen the dish is full of amets and their eges then sturr them very well together that the amets may stick to the strabres and when there be a good many amets then put them in a still and still them all together and wash the childs face with the water...