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"She wore off a Narrow Stript pinck Cherredary Goun turn'd up with a little flour'd red & white Callico. A Stript Homespun Quilted Petticoat, a plain muslin Apron, a suit of plain Pinners & a red & white flower'd knot, also a pair of green Stone Earrings with White Cotton Stockings & Leather heel'd Wooden Shoes."
Take the same sort of Snail, as above mention'd, and clean it as before; then give them one turn, when they are flour'd, in some hot Butter, or Lard, and drain them.
Collyflowers, if they are in season, will do well; but they must all be toss'd up with Cream and Butter, except the Hertfordshire Turnips, which should, after they are boiled, be dry'd in a Cloth, and well flour'd; then fry them in hot Lard, or hot Butter, drain them well, and serve them with the same Sauce.
To make Whetstone Cakes: Take half a pound of fine flour, and half a pound of loaf sugar searced, a spoonful of carraway-seeds dried, the yolk of one egg, the whites of three, a little rose-water, with ambergrease dissolved in it; mix it together, and roll it out as thin as a wafer; cut them with a glass; lay them on flour'd paper, and bake them in a slow oven.
Then mix these well together, and make two Puddings of them, tied up in Cloths well flour'd; boil them six Hours, and serve them with Sugar and Butter in Cups. This will cut very firm, and not taste at all greasy. And if you save one cold, cut it in Slices, and lay it upon a Grid-Iron, under Beef while it is roasting, and it eats very well with Beef Gravey hot. To make a Venison Pasty.
Smelts must be only rub'd with a coarse Cloth, and then flour'd, and thrown into the Pan. Gudgeons must be scaled and gutted, well dry'd and flour'd, and thrown into the hot Lard: but take care in all these that you have a quick Fire under them, and not too many in the Pan at one time.
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