which you must put in a spoonfull (and not above) of good _Yest_, then mingle it well with _Butter, cream, Rose-water_, and _sugar_, finely beaten, and working it well into paste, make it after what forme you will, and bake it. _To make Veale-tooh's, or Olives._ Take the _Kidney_ of a line of _Veale_ roasted, with a good deale of the fat, and a little of the flesh, mingle it very small, and put to it two _Eggs_, one _Nutmeg_ finely grated, a good quantity of _sugar_, a few _Currants_, a little _salt_, stir them well together, and make them into the form of little _Pasties_, and fry them in a pan with sweet _Butter_. _To make a Barley Creame to procure sleepe, or Almond Milke._ Take a good handfull of French _Barley_, wash it cleane in warme water, and boyle it in a quart of fayre water to the halfe, then put out the water from the _Barley_, and put the _Barley_ into a pottell of new clean water, with a _Parsley_, and a _Fennell_ root, clean washed, and picked with _Bourage, Buglos, Violet_ leaves, and _Lettice_, of each one handfull, boyle them with the _Barley_, till more then halfe be consumed; then strayne out the liquor, and take of blanched _Almonds_ a handfull, of the seeds of _Melons, Cucumbers, Citralls_, and _Gourds_, husked, of each halfe a quarter of an ounce, beat these seeds, and the _Almonds_ together, in a stone morter, with so much _Sugar_, and _Rose-water_ as is fit, and strayne them through a cleane cloath into the liquor, and drink thereof at night going to bed, and in the night, if this doth not sufficiently provoke sleep, then make some more of the same liquor, and boyle in the same the heads, or a little of white _Poppey_. _To pickle Oysters._ Take a peck of the greatest _Oysters_, open them, and put the liquor that comes from them saved by it selfe, to as much _White-wine_, and boyle it with a pound of _Pepper_ bruised, two or three spoonfulls of large _Mace_, and a handfull of _salt_, till the liquor begin to waste away, then put in your _Oysters_, and plump them, and take them off the fire till they be cold, and so put them up in little barrels very close. _To make very fine Sausages._ Take four pound and a halfe of _Porck_, chop it small, and put to it three pound of _Beefe_ sewet, and chop them small together, then