[Transcript for page 218]

[Faded Edge][?][m] buter milck or wray and then wash 
[Faded Edge][?it?] out in could wator till it be very well wast
[Faded Edge][?o?]ut the whay or butar milck and then dry it 
and then drive it againe and then it will be
fit to make up:::
A Recart To make french bread g+
Take 2 quarts of fine flowre 2 yelks of eges one whit
a pint of alle yest beat the yest and eges well
together in the flowre with your hand a good while
and wet it with halfe milck and halfe water worme
and wet it very soft and light and then rope it in
hot cloths then set them in a quick oven put them
out in woden dishes well flowred or butred and
when it is allmost baked take it out and raspe
it and set it in againe to make it crispe then
take it out a gaine :::
An other way for french bread
Take a gallon of fine flowre and 2 yelks of eges and
ohe whit and a good deale of alle yest and new milck
let it be but worme when you wet your bread then
keepe it all well beating together till it goe in to the
oven then butar your pans and make it like bater
very thinn then set it in the oven and when it hath
bene in the oven a litel while you may turne them
out and when they are baked raspe them and set 
them in the oven a gaine if you please to browne
them a litell then take them out if you [?]ret