[Transcript for page 33]

To Make portinga[ll] Cakes the Right way
Take a pound of lofe suger findly beaten and searced and take a pound of new butar and a pound of fine flowre or sumething more and rube the butar in to the flowre very fine with rose water then take the yelks of 4 eges leaving out 2 of the whits and beat them very well and then take sume thick creame and then make it in to a past put in curance as many as you think fiting and then bake them one wafer paper one plats or in rownd tinn pans which are best befor they goe in to the oven wash the tops of them with butar and [strow] [lofe] suger one them put in a litell mace and nutmege and one pound of curance :::
Rew water is exelent water against the stone to drinke and hath dune very much good ::: 
[S]amper water is very good against the wind colick or stone :::
To Make Silibubs
[note: what appears to be a D off to the side on the same line] 
Take [sack] and whit wine and sweeten it or all sack and then milck into it the strockings of the cows and then as the curd riseth take it ofe and put it into your sillibube pot and then a laine of creame and then another laine of curd and soe till your pots be full sweeten the cream and then let it stand a day or to and then eat it :::