[Transcript for page 104]

hot and dip it :::
Jan To Make puft past
Take a quart of the finest flowre and the whits of 3 eges and the yelks of too and a litell could water and so make it in to perfect past then devide drive it with a kowling pinne a broad then put one small peces of butar as bige as nuts upon it then fould it over once then drive it a broad again this doe ten times allways foulding the past and puting butar betwene every foulding you may cover any prety forced dish as florantine chery tart or piping pyes betwene that past two sheets of it :::
Jan To Make Cristall Jelley
Take a knuckell of ueale and two calves feet your calves feet being flayed and scalded and boyle them in fair springe water and when they are redye to [?pette?] you may save your flesh and not boyle it to peces for it you doe so the jelly will look thick then take a wuart of the clerest of that broth and put it in to a skillet adinging ther unto ginger and whet pepar 5 hole cloves once nutmeg quartred one graine of musk put all thes hole spice in a bage and boyle them in your jelly season it with 4 ounces of suger candy and three sponefulls of rose water so let it rune thorow your jelly bage and if you wold have it of and Amber culer break your spice and let them boyle in your jelly loose :::