To make Nuns Biskets

Take 1lb of Loaf Sugar, beat it & seive  it, half a pd of Almonds blanch't & beat very fine in a Marble Mortar, ye whites of 5 or 6  Eggs new laid, mix 'em well, & put the Sugar into a Bason with ye Yolks of 5 Eggs, mix 'em well & stir in your Almonds by degrees, grate in the peel of a Lemmon or 2, & little peice of Candy'd Sweetmeats, stir it about a good while; then stir in a qr of a pd of Flour sifted; fill it into long Bisket Pans well butter'd; when you set 'em in the Oven, sift over 'em a little  fine Sugar. Bake 'em quick, shutting up the Oven, as soon as they begin to turn colour turn 'em out on a Paper, & set 'em in again to harden.

Rice Pancakes

Pick your Rice & wash it clean, then boyl it very tender, put it in a Cullendar to drain thore'ly, yn make it very small, & put to it Sugar to your taste, a little Nutmeg, Salt, & Flower, a quart of Cream & 12 Eggs; then fry 'em.

About 2 ounces of Rice is enough.

Naples Bisket to make

To 6 eggs take a pound of white Sugar, sifted, & a pound of fine Flour, very well dry'd,; mix your Sugar by degrees in your Eggs very well for abt a quarter of an hour; then stir in your Flour by degrees, but no longer than 'tis mixt, scrape loaf Sugar on them before you set 'em into the oven, which must be as hot as for ?Manchet Bread, a quarter of an hour will bake 'em. If you like it you may put in Rose Water or any thing to give 'em a flavour. You must put in a peice of Paper at the end of the Pan, & a peice of Paper the bigness of the frame.

To Make Cheescakes

Take 2lb of Cheesecurd made of new Milk, drain it very well then beat it very well in a Marble Mortar, & put in half a pound of good new butter, beat it together till 'tis well mix't; then put in 6 heap't spoonfulls of grated white Bread, a good half pound of powder Sugar, 4 eggs, beaten wth 2 spoonfulls of Sack or Orange Flower Water; Stir these together in the Mortar, & they're fit for the Oven; Bake 'em pretty quick, half an hour will bake 'em. If you grate in a little Orange peel, they'll eat very rich.

To pickle Elder Shutes

Take the young shutes when they are tender, take of the outside peel; then cut them 2 or 3 inches long; steep 'em in Salt & Water for 2 or 3 days; then boyl the Pickle which must be made of Vinegar with a little Ginger & a few Pepper corns. Boyl your Pickle 3 or 4 times & put it on your Elder scalding hot each time; cover your Pot  close down, & then they are fit for use.

To Collar Beef

Take a Bed of Beef, & Salt it with Salt Petre, & common Salt let it lye 3 days; then take Sweet Herbs; Nutmegs, Cloves, & Mace, & Pepper, season it very well. Boyl it up very close, & bake it with Brown Bread in a liquor which must be made of half red Wine &  half Water, a bunch of sweet Herbs, Onions, Pepper & Salt; When 'tis about half baked browl it, & rowl it tighter, keep it in ye liquor ye bake it in.

When your Collar'd Beef is quite bak't, lap it in a dry Cloth & tye it up quite tight at both ends, & hang it up to drain all night.