[Transcript for page 17]

in to your preserving skillet set it over the fire kepe [? it ?]
stured till it be very hot lay your wafers one whit
papers then put them out as fast as you can so put
them in your oven and bake them doe not culer them 
at all :::
To Make Milet Caks or Burcge caks
Break your suger in lumps and put in faire
water then take it out in to a dish put in more water
then hangs about the suger boyle it till it will stand
then culer it with your flowrs and so put it out
one plats and dry them one :::
To Make A sack posat
Take a pint of creame and quart of milk
and the whits of ten eges boyle your milk with a 
litell spice and beat your whits very well then
put in your eges by degrees set your sack one coles
and pake it worme put in your milk and sture 
it remember to sweeten it with suger and then serve it :::
To Make Jumballs
Take one pound of fine flowre halfe a pound of suger 
findly beaten 4 yelks of eges one whit one sponefull
of rose water halfe a pound of sweet butar mixe 
them by degrees and ame them of what fashon you 
pleas:::
 this fare goes [?inrs?] crumbys becaits