[Transcript for page 142]

To make crust with out butar or any shortning for Apell pys for servants
Take new milck and make it boyle and then let it be but worme and then take fine flowre and weet your crust and then make your Apell pyes and bake them you may make them of browne for servants but I think it will not stand for pyes with brims :::
To make a barly puding
Take barly flowre and put to it sume befe sewet a good quantity to make it fat then put in sume salt and 3 or 4 eges the yelks and one whit and then wet it with very good milck and then make a long puding and put it in a cloth and boyle it in the befe pot :::
To Souse brane a good way
Take a [?kotell?] and fill it with faire water and then put in it halfe a boshells of chised and 2 or three handfulls of salt and so boyle it well together and then put in it sume [?flit?] milck and put in halfe milck and let it boyle together and then straine it out and let it stand till it be could and then put it to your brane :::
To Souse thorneback