[Transcript for page 219]

[Faded Edge][?] in paper pans you must [faded?] [faded][?]
An other way for french bread
Take fine flowre twice sifted thorow a lane si[?][faded]
and wet it very soft with new milck worme an[?][faded]
a few yelks and whits of eges and new alle yest an[?][faded]
beat it all well together a good while and then tak[?e?][faded]
sume whit flanell and rop up your bread in it [?w?][faded]
worme and heat hot cloths and keepe it worme t[faded]
it be redy to goe in the oven then flore the pell[?][faded]
very well but first heat the pelle against the fi[?][faded]
very well and then mak up your bread and se[?][faded]
it one the pell then take wooden dishes and worm[?][faded]
them and flore them well and then whelve the[?][faded]
over the loves and so let them stand a while
and then set them in a quick oven but not to [?][faded]
[?][faded]e them and when they are allmost baked then
[?][faded]ake them out and raspe them and set them in t[?][faded]
a quick oven a gaine to make it crispe and a litell
browne well and the right way:::
A medison for the gout
Take sume sut and sume alle yest and m[?][faded]ell 
it well together and make it lake a haste[?][faded]
puding and then lay it to the place whear [?][faded]
paine is and it will give ease proved [?]s [?][faded]