[Transcript for page 232]

[note: top and side edge damage] great [note: rest of first line on page illegible] 
[note: edge damage][note: illegible] and put it into an earthen pot or crock 
[note: edge damage] put to it wator and set it by the fire side 
[note: edge damage] it may keepe worme and when it begins to 
[note: edge damage] [?o?]ure change the water a gaine and so doe 
[note: edge damage]or 3 times and then boyle it for 4 or 5 hours 
[note: edge damage]nd keepe it sturing that it burne not and 
[note: edge damage]hen it is boyled thick then put to it whit 
[note: edge damage]ine and lemon and suger and so eat it [note: smudge] in 
[note: edge damage]orning for breakfast or at super it is good 
[note: edge damage]sh put in sume salt to reles it you may eat 
[note: edge damage] hott or could which you pleas it is a very 
[note: edge damage]e howlsome thinge and very clensing :::
To make good tarts [?BC?]
[note: edge damage]oyle pipings in sack a good while then put in 
[note: edge damage]gor and amber greece and juce of an orenge 
[note: edge damage]d orenge pelle amongst it then make them in 
[note: edge damage][note: illegible] like litell pastys or in what fashen you 
[note: edge damage] [?k?] the best pufe past and bake them with 
[note: edge damage]tell culler as may be and set a good many 
[note: edge damage]dish and strow one suger and ser[?v?]e it ::: 
[note: edge damage]f turkes be not fatt they are best to be larded 
[note: edge damage]th backen lard ::: 
To Stew a Calves head a good way
[note: edge damage][?Ta?]ke a v[note: ink smudge]ery good calves head and boyle it