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37
Stew Old Dry Pease
Water them in warm water over Night, then pick them clean, put them in a Tosser, & set it 'on the fire if a quart of Pease a pint of water adding boiling water as they want, put half a pound of Butter, let them stew gently over a soft fire toss them but not stir them, when ready season with Pepper & salt. [x]
Cook Nichols
To make Mangoes
Take your Mellons when they are three parts grown cut them & scoop out all the insides. lay them in a strong Brine of Salt & Water a day & Night. take them out & wipe them very dry, fill them with Mustard seed, three or four bits of Horseraddish, three or four cloves of Garlick, the like Eschallot, then put your pieces in & tye them up close, boyl your Vinegar & throw 'on them, & stop them close, do so six or seven days following, then boyl them up in your Vinegar, & put them in your Jarrs. 
Mrs Phillot
Whiggs
To five pounds of flour, one pound of good Powder Sugar, One pound of butter, one quart of new milk made warm, melt the butter & put it to your milk, mix the Sugar & flour well first, put a pint of Ale yeast that is not bitter, mix all these together make into small Cakes, put them to raise upon tin Plates, bake them in a quick Oven, wash over the tops with Milk
Mrs Roberts

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37 Stew Old Dry Pease Water them in warm water over Night, then pick them clean, put them in a Tosser, & set it 'on the fire if a quart of Pease a pint of water adding boiling water as they want, put half a pound of Butter, let them stew gently over a soft fire toss them but not stir them, when ready season with Pepper & salt. [x] Cook Nichols To make Mangoes Take your Mellons when they are three parts grown cut them & scoop out all the insides. lay them in a strong Brine of Salt & Water a day & Night. take them out & wipe them very dry, fill them with Mustard seed, three or four bits of Horseraddish, three or four cloves of Garlick, the like Eschallot, then put your pieces in & tye them up close, boyl your Vinegar & throw 'on them, & stop them close, do so six or seven days following, then boyl them up in your Vinegar, & put them in your Jarrs. Mrs Phillot Whiggs To five pounds of flour, one pound of good Powder Sugar, One pound of butter, one quart of new milk made warm, melt the butter & put it to your milk, mix the Sugar & flour well first, put a pint of Ale yeast that is not bitter, mix all these together make into small Cakes, put them to raise upon tin Plates, bake them in a quick Oven, wash over the tops with Milk Mrs Roberts