quadgram

This is a table of type quadgram and their frequencies. Use it to search & browse the list to learn more about your study carrel.

quadgram	frequency
and when it is	125
and put it into	121
a quarter of a	112
half a pound of	95
put it into a	95
and let it stand	93
put it into the	79
of a pound of	75
quarter of a pound	74
a quarter of an	70
half a pint of	67
then put it into	65
and put them into	64
a pound of sugar	64
raisins of the sun	60
put them into a	59
and let them stand	58
then put in a	57
and put them in	56
when it is cold	55
put them in a	55
take a quart of	49
half an ounce of	49
as much sugar as	49
a good quantity of	48
then take it off	48
and put it in	47
quarter of an hour	46
put in a little	45
and so let it	45
it on the fire	43
take a pint of	42
and so serve it	41
set it on the	41
put it into your	41
and season it with	40
and lay it to	39
then put in the	38
then take them off	37
take a pound of	37
quarter of a pint	36
lay it to the	35
and when they are	35
then put them into	35
and a half of	35
then put in your	35
a pint of white	34
of a pint of	34
it over the fire	32
quarter of an ounce	32
put it in a	32
let it stand till	31
to make a tart	30
then season it with	30
and put to it	30
make a tart of	30
put to it a	30
and a quarter of	29
a leg of mutton	29
it into a dish	28
when it is boyled	28
a shoulder of mutton	28
and set it in	27
then put to it	27
the yolks of two	27
of each a like	26
and when you have	26
of two or three	26
till it be cold	26
of raisins of the	26
till they be cold	26
it stand till it	26
then take them out	26
till it come to	25
season it with pepper	25
and set it on	25
take it off the	24
take the yolks of	24
each a like quantity	24
then take them up	24
a pint of cream	24
and put in a	24
put them into the	24
strain it through a	24
then put it in	23
when it is almost	23
with pepper and salt	23
and then put in	23
to make syrup of	23
pint of white wine	23
and let it boil	23
and cut it in	23
it for your use	23
of each half a	23
it off the fire	23
them on the fire	23
put them into your	23
a quart of cream	22
it with a little	22
season it with nutmeg	22
set them on the	22
beat them very well	22
three or four eggs	22
keep it for your	22
take half a pound	21
and put into it	21
in a quart of	21
and lay it on	21
it till it be	21
stand till it be	21
season it with sugar	21
as much as will	21
to make paste for	21
take a handful of	21
it come to a	20
the rest of the	20
as will make it	20
keep it in a	20
let them stand till	20
as will cover it	20
and let it boyl	20
and take out the	20
them with a little	19
and then put them	19
of each one handful	19
them till they be	19
a piece of butter	19
and as much sugar	19
and lay it in	19
set it over the	19
as fast as you	19
out of the oven	19
in water and salt	19
and a little salt	19
till it be thick	19
sugar as they weigh	18
and lay them in	18
and put thereto a	18
so let it stand	18
garnish your dish with	18
in a pint of	18
then take as much	18
all these together in	18
put to them a	18
two or three spoonfuls	18
as much water as	17
then put them in	17
pound and a half	17
when they are cold	17
take a quarter of	17
to make a pudding	17
baste it with butter	17
and put to them	17
and beat them very	17
of an ounce of	17
for the space of	17
and so keep it	17
to roast a shoulder	17
them stand till they	17
it in a dish	17
take half a pint	17
take one pound of	17
and two or three	17
the quantity of a	17
of the juice of	16
take it from the	16
of the sun stoned	16
and when it hath	16
and boyl them in	16
or three spoonfuls of	16
and let them be	16
much sugar as they	16
to it a little	16
and keep it for	16
in the middle of	16
a pound of almonds	16
and half a pound	16
it from the fire	16
let it run through	16
a grain of musk	16
it with pepper and	16
and set them in	16
make it up in	16
then make it up	16
then take it up	16
a good handful of	16
and let them boil	15
a pint of water	15
set it in a	15
with good store of	15
early english books online	15
in three pints of	15
and boyl it in	15
put into it a	15
a pint of the	15
of each two ounces	15
stand till they be	15
beat them in a	15
and let it cool	15
and serve it up	15
yolks of two or	15
and a pint of	15
a little of the	15
set it in the	15
a pound of the	15
to make paste of	15
two or three eggs	15
of each half an	15
keep them all the	15
when you take it	15
three or four spoonfuls	15
season it with a	15
till it be tender	15
how to make a	14
then take the yolks	14
put it to the	14
with a little salt	14
take a good quantity	14
and beat them with	14
into an earthen pot	14
take as much sugar	14
the middle of the	14
the bottom of the	14
take them out of	14
yolk of an egg	14
fast as you can	14
then take it from	14
with some of the	14
in an earthen pot	14
three or four times	14
then take half a	14
them in an oven	14
it is good for	14
mingle all these together	14
of each one ounce	14
to every pound of	14
before you put it	14
then set it on	14
them out of the	14
as will cover them	14
then strain it through	14
the white of an	14
a pint and a	14
much water as will	14
pint and a half	14
take a gallon of	14
then put into it	14
and put in your	14
them in a dish	13
pound of the best	13
with three or four	13
then take out the	13
and it will be	13
and a piece of	13
them into a dish	13
season them with pepper	13
pound and half of	13
and let it boyle	13
garnish the dish with	13
put in half a	13
season it with salt	13
them all the year	13
the yolk of an	13
a pound of butter	13
strain them through a	13
in a stone morter	13
an ounce of cinnamon	13
and keep it in	13
and then put it	13
good store of butter	13
and pour it on	13
and set them on	13
each half an ounce	13
let it stand in	13
till they be tender	13
lay them in water	13
when it is half	13
them in the sun	13
white of an egg	13
of three or four	13
it into an earthen	13
as will lye upon	13
of each of them	13
and set it over	13
these together in a	13
to make an excellent	13
and put in the	13
the top of the	12
then cut them in	12
and put them up	12
when it is roasted	12
and cut it into	12
with a soft fire	12
it in the dish	12
a dish with the	12
a breast of veal	12
take the juyce of	12
to make conserve of	12
a pound and half	12
let it boil a	12
them over the fire	12
with a quick fire	12
a pound and a	12
with a pint of	12
is good for the	12
a quart of white	12
make paste for a	12
then scrape on sugar	12
it stand in the	12
to a pound of	12
make it up into	12
mingle them well together	12
it run through a	12
season it with cloves	12
and mingle it with	12
when it is well	12
and when they be	12
when it is baked	12
with a little sugar	12
put it in the	12
when they are boyled	12
set them in the	12
or four spoonfuls of	11
boyl it in a	11
that it may be	11
a pound of sweet	11
a medicine for the	11
and so let them	11
let it stand two	11
of the juyce of	11
with a piece of	11
then take it out	11
put in a good	11
and let them boyl	11
two pound of sugar	11
will lye upon a	11
a little whole mace	11
it through a fine	11
it morning and evening	11
beat it with a	11
two or three houres	11
put them in the	11
much sugar as will	11
to a candie height	11
and a handful of	11
and beat it with	11
take two or three	11
till they be soft	11
take three or four	11
with water and salt	11
take three pints of	11
let them stand a	11
put in as much	11
water as will cover	11
lay it in a	11
how to roast a	11
and set it a	11
and one spoonful of	11
and three or four	11
boyl them in a	11
and half a pint	11
a good piece of	11
put them into an	11
take out the bones	11
a pint of good	11
then put to them	11
two or three dayes	11
put to it some	11
and stop it close	11
into a dish with	11
them in a morter	11
then put in some	11
it half an hour	11
and take as much	11
and boyl it with	10
a handful of parsley	10
how to make paste	10
let them stand all	10
and half an ounce	10
a gammon of bacon	10
all these in a	10
bake them in an	10
three pound of sugar	10
take the white of	10
in a piece of	10
on the top of	10
four and twenty houres	10
put as much water	10
with a little butter	10
so let it boyle	10
a piece of fresh	10
as much of the	10
a true gentlewomans delight	10
till they be dry	10
take the juice of	10
and so lay it	10
out of the water	10
take a pottle of	10
sugar and serve it	10
a good deal of	10
in two or three	10
lay it on the	10
as you think will	10
half a sliced lemon	10
as much as you	10
and it will help	10
so serve it in	10
and so make it	10
with a rouling pin	10
and put it to	10
put it in your	10
then take a good	10
and to every pound	10
and let the patient	10
them in a skillet	10
one quarter of a	10
then take so much	10
in the morning fasting	10
piece of fresh butter	10
small as you can	10
and cut them in	10
and take it off	10
you take it out	10
in a quarter of	10
cut it in thin	10
half a handful of	10
pound of fresh butter	10
then take a little	10
shoulder of mutton with	10
till they be very	10
and dry them in	10
and fry them with	10
roast a shoulder of	10
with a little white	10
beat it in a	10
in a little rosewater	10
if it be not	10
three or four days	10
comes out of the	10
when it is enough	9
for one that hath	9
and a grain of	9
it into a pipkin	9
take of the juice	9
then let it run	9
a pound of raisins	9
it be as thick	9
and boyle them in	9
some of the liquor	9
it in the oven	9
put thereto a little	9
a little piece of	9
each half a handful	9
a pound of currans	9
a few whole cloves	9
water till they be	9
you think it is	9
it into the oven	9
when it is boiled	9
on the fire till	9
take it up and	9
of each an ounce	9
and a little sugar	9
in a dish with	9
it is well boyled	9
be as thick as	9
boyl them till they	9
three quarters of a	9
let it stand and	9
in the art of	9
scrape on sugar and	9
their weight in sugar	9
two or three pippins	9
a pint of claret	9
take a spoonful of	9
put it over the	9
and the marrow of	9
with the yolks of	9
and boyle it with	9
be fit to eat	9
take a leg of	9
stir them well together	9
boyl it to a	9
good quantity of sugar	9
and pour it into	9
and good store of	9
half a quarter of	9
then take a pound	9
them in a pipkin	9
in the bottom of	9
yolks of two eggs	9
blades of large mace	9
it with sugar and	9
then take a pint	9
it up in a	9
with six spoonfuls of	9
a neck of mutton	9
much as will cover	9
four yolks of eggs	9
so let it boil	9
to the quantity of	9
and in the morning	9
the yolks of three	9
season them with nutmeg	9
quarters of a pound	9
set it over a	9
take a handfull of	9
take a quantity of	9
to make sawces for	9
together with a little	9
and serve it with	9
till half be consumed	9
it in thin slices	9
take two quarts of	9
pound of sweet butter	9
on sugar and serve	9
with the back of	9
of a leg of	9
then strain them through	9
clock in the afternoon	9
when it is dry	9
let them stand and	9
so serve it up	9
lay it in the	9
them very well with	9
a little before you	9
a pint of sack	9
and serve it hot	9
part of the same	9
a bill of fare	9
make a pudding in	9
boyl it till it	9
the fire till it	9
put it in when	9
as small as you	9
and a little mace	9
then let it stand	9
put it into an	9
and a handfull of	9
in a good quantity	8
of each a handful	8
a day or two	8
till it be very	8
you put in your	8
as much salt as	8
it in fair water	8
and a pound of	8
two or three onions	8
then cover it with	8
lay it in water	8
with a little cream	8
till they be all	8
it out of the	8
a little white wine	8
three pints of water	8
them in water and	8
it in a glass	8
take them out and	8
put to it two	8
two or three days	8
them into an earthen	8
stand in the oven	8
and make it up	8
it stand all night	8
it is fit to	8
then boyl it in	8
in a pipkin with	8
when it is stewed	8
pound of raisins of	8
pour on your sauce	8
take it out of	8
to make paste royall	8
stirring it till it	8
and beat them together	8
and strain them with	8
to make a very	8
take one ounce of	8
for one that is	8
to make flesh of	8
take a good handful	8
set them over the	8
many as you please	8
and boyl them till	8
quart of white wine	8
pour it on your	8
into a pipkin with	8
with a handful of	8
till it be almost	8
with four pound of	8
then take the white	8
take them up and	8
the bottome of the	8
and put a little	8
it is ready to	8
take three ounces of	8
of honour or quality	8
as many as you	8
then lay them on	8
a few raisins of	8
it as small as	8
will melt the sugar	8
and as much water	8
two or three hours	8
them in a little	8
the rest of your	8
it is good to	8
then set it over	8
an ounce of pepper	8
dry them in the	8
set them on a	8
a bundle of sweet	8
take some of the	8
put in a piece	8
take a pound and	8
it into thin slices	8
boil them in a	8
then put in two	8
when you use it	8
and boil them in	8
it to the sore	8
serve it in with	8
three quarters of an	8
piece of sweet butter	8
and beat them in	8
the skin of the	8
it up with a	8
take two gallons of	8
and half a sliced	8
and some of the	8
each half a pound	8
in yolks of eggs	8
put them up in	8
weigh as much sugar	8
let it boyle a	8
and put as much	8
dry them in a	8
take two ounces of	8
few raisins of the	8
the marrow of three	8
you put it in	8
sweeten it with sugar	8
then set them on	8
and the yolks of	8
when it hath boyled	8
make a very good	8
to make ielly of	8
one quarter of an	8
the marrow of two	8
and when you use	8
a quart of the	8
put it up in	8
the art of angling	8
and a little of	8
then set them upon	8
i shall now give	8
and stick it with	8
a sufficient quantity of	8
put in your eggs	8
to the height of	8
pour it upon the	8
as much water to	7
a new laid egg	7
and put to the	7
and so bake it	7
a little salt and	7
beat all these together	7
in the dish with	7
a leg of veal	7
take some of your	7
till it begin to	7
it is boyled enough	7
some yolks of eggs	7
three or four yolks	7
to a candy height	7
for a shoulder of	7
put two or three	7
a handful of thyme	7
a very soft fire	7
a haunch of venison	7
put in some salt	7
let the patient drink	7
pint of the best	7
to make cakes of	7
and dry it in	7
pound of sugar to	7
and three pints of	7
over a soft fire	7
milk from the cow	7
one pound and a	7
or four yolks of	7
let it stand an	7
and if it be	7
of sugar finely beaten	7
cut it into thin	7
set them upon a	7
lay them one by	7
it to the fire	7
and let it stew	7
when they be cold	7
them stand all night	7
them one by one	7
fill it up with	7
two spoonfuls of water	7
so put it into	7
it in a stone	7
when it is ready	7
in half a pint	7
when you have done	7
a pint of fair	7
it with a quick	7
a knuckle of veal	7
to keep them from	7
then put in half	7
lay it on a	7
bill of fare for	7
for all manner of	7
it in the same	7
take an ounce of	7
they be very tender	7
the back of a	7
cut it in little	7
and within a week	7
it stand and cool	7
and put them all	7
then take some of	7
in a quantity of	7
will be fit to	7
it two or three	7
and half of sugar	7
and sweeten it with	7
a little grated bread	7
much as will lye	7
yolks of three or	7
and clarifie it with	7
it into a posnet	7
roast it with a	7
it into your pie	7
together till they be	7
beat them with a	7
them very well together	7
a handful of sweet	7
before you put them	7
dish with the gravie	7
them in fair water	7
before you put in	7
and are to be	7
it in the morning	7
with a little rose	7
it stand an hour	7
over the fire to	7
and so put them	7
it into the dish	7
take out all the	7
and it will make	7
beat them very small	7
it half a pound	7
boyl it with a	7
keep it all the	7
and one pound of	7
the brims of the	7
then take off the	7
the bottome of a	7
pound of fine sugar	7
then lay it in	7
shall now give you	7
on a soft fire	7
in the same liquor	7
and let them lye	7
then put as much	7
and you may keep	7
and serve them up	7
of each one dram	7
till the sugar be	7
they will be fit	7
with a quarter of	7
with the juice of	7
then take up your	7
it a quarter of	7
and wash them clean	7
it all the year	7
the eggs into the	7
you may keep them	7
lay them in the	7
to make oyle of	7
a pound of beef	7
a pound of fine	7
boyl them a little	7
and so put it	7
a few sweet herbs	7
it in an oven	7
mix them well together	7
sauce for a shoulder	7
in the bottome of	7
hour and a half	7
yolks of hard eggs	7
and as much of	7
and serve it in	7
and boil it to	7
as much white wine	7
the stone in the	7
to make sauce for	7
them in a mortar	7
much sugar as you	7
with a good quantity	7
and as much salt	7
to them a little	7
and boil it with	7
a week or two	7
one pound of sugar	7
make a caudle of	7
middle of the dish	7
work it up with	7
it in little pieces	7
to them as will	7
and let it be	7
and give it the	7
it in the sun	7
lay them in a	7
three or four hours	7
is baked put in	7
one by one upon	7
and lay them on	7
board on the top	7
half a dozen of	7
are to be sold	7
put in some sugar	7
when you have taken	7
the inside of your	6
spoonfuls at a time	6
spoonfull or two of	6
to make a whitepot	6
and a quart of	6
two or three blades	6
the face and body	6
then take a handfull	6
hearbs in the inside	6
one pound of fine	6
how to bake a	6
to roast a pig	6
pudding in a dish	6
to boyle a capon	6
pound of almond paste	6
and when you take	6
and boyl it to	6
three spoonfuls of rosewater	6
with a little water	6
to candy all kind	6
and boyle it in	6
posnet with as much	6
half an hour before	6
if you would have	6
in a gallon of	6
is almost cold put	6
a spoonfull or two	6
and a very little	6
may keep them all	6
of mutton with oysters	6
with ginger and sugar	6
shred them very small	6
and then take it	6
set it on a	6
fold up your paste	6
represented either as utf	6
an hour before the	6
one ounce and half	6
handful or two of	6
one that hath a	6
and mince them small	6
pour it into a	6
put to it half	6
pound of beef suet	6
a clock in the	6
a fillet of veal	6
put the eggs into	6
a coast of lamb	6
but not too much	6
cut them in thin	6
a pound of fresh	6
a stone morter with	6
one ounce of nutmegs	6
it to the height	6
a chafing dish of	6
a pound of suet	6
so let them boil	6
put in two or	6
it in a vessel	6
and garnish your dish	6
it into your cream	6
the bottom of a	6
the yolks of eggs	6
and mingle them together	6
chop them very small	6
scum it very clean	6
in the juice of	6
to every ounce of	6
and so serve them	6
and fill it up	6
in when you take	6
candy all kind of	6
the bleeding of a	6
then dish up your	6
in the midst of	6
to make a cream	6
how to boyle a	6
to keep them down	6
then fold up your	6
boil them in water	6
a posnet with as	6
pound and a quarter	6
to every pint of	6
all manner of sweet	6
then take a quarter	6
as will season it	6
another part of the	6
in the inside of	6
it three or four	6
them as fast as	6
and give it to	6
let it stand all	6
apply it to the	6
and two pound of	6
boil it to a	6
hour in the oven	6
then roul it up	6
the art of preserving	6
the best time to	6
then take two or	6
it in when you	6
pint of fair water	6
take six spoonfuls of	6
it into a pot	6
till it be well	6
then pour it out	6
put all these together	6
boil them till they	6
them into a pot	6
roast a shoulder or	6
it with a gentle	6
put in other fresh	6
will wet the sugar	6
the running of the	6
a pound of ringo	6
and drink of it	6
and stir them together	6
and put in some	6
let them stand two	6
boyl it in water	6
you must be careful	6
two or three anchovies	6
it is almost cold	6
pound of refined sugar	6
it in a glasse	6
in other fresh violets	6
let your sauce be	6
a little rosewater and	6
two or three hard	6
the quantity of one	6
running of the reins	6
take out the kernels	6
dish them upon sippets	6
it will not be	6
pound of ringo roots	6
them till they are	6
a pint of milk	6
a little large mace	6
one ounce and a	6
on the fire in	6
it in a pint	6
and a good quantity	6
and mingle them well	6
and let them boyle	6
still it in a	6
on the fire to	6
and it is good	6
over a gentle fire	6
them stand a day	6
again till it be	6
web in the eye	6
then take a handful	6
you put it into	6
put in a quarter	6
of each a good	6
a little fresh butter	6
it is cold you	6
put in a quantity	6
a pottle of water	6
and put into the	6
and two ounces of	6
clarifie it with the	6
set them in a	6
let it boyl a	6
on the top to	6
three blades of mace	6
it boyle a little	6
and when you will	6
with as much water	6
all manner of cookery	6
a little of it	6
and wring out the	6
it all over the	6
three ounces of sugar	6
lay them on the	6
then make a caudle	6
it comes out of	6
it out into a	6
let them stand in	6
and they will be	6
out all the bones	6
marrow of three bones	6
and garnish it with	6
the juice of two	6
is cold you may	6
take four ounces of	6
them into a skillet	6
till they be thick	6
the kidney of a	6
into a deep dish	6
in the same manner	6
so keep it for	6
in a mortar with	6
three yolks of eggs	6
pippins and pare them	6
a pasty of venison	6
of the same meat	6
rest of the sugar	6
with a little sack	6
half a peck of	6
your hearbs in the	6
with a little rosewater	6
lay them into the	6
to take away the	6
them well in a	6
in yolkes of eggs	6
biting of a mad	6
a hole in the	6
take seven or eight	6
as will melt it	6
sugar to your taste	6
then season them with	6
sippets round the dish	6
and three ounces of	6
boil them to a	6
as you shall think	6
put it on the	6
take a piece of	6
the yolks of hard	6
with two or three	6
them into a pipkin	6
skum it very clean	6
to it half a	6
three pints of good	6
or three hard eggs	6
marrow of two bones	6
and tye them close	6
put it in again	6
in a kettle of	6
a pint of vinegar	6
them together with a	6
your oranges and lemons	6
and it will keep	6
take as much as	6
in a little runnet	6
brims of the dish	6
or three blades of	6
quart of new milk	6
of cloves and mace	6
them in thin slices	6
serve it up with	6
you must have a	6
take the yolkes of	6
and put it over	6
and then let it	6
then roul it out	6
good quantity of cinnamon	6
water as will make	6
take the weight of	6
take a pint and	6
it well with sugar	6
to make a pippin	6
a little fair water	6
and set them over	6
a good handfull of	6
and a little more	6
take three gallons of	6
to make a rare	6
then put it up	6
the heat of the	6
characters represented either as	6
and put it up	6
with the white of	6
you may put in	6
them in a quart	6
take one quart of	6
six yolks of eggs	6
to strengthen the back	5
it with a stick	5
then throw a handful	5
sugar in the bottome	5
eight yolks of eggs	5
with some rare beautifying	5
put two spoonfuls of	5
pour them out into	5
throw a handful of	5
a little whole pepper	5
stamp them very small	5
a blade or two	5
liquor two or three	5
it with the rest	5
a pipkin close covered	5
season them with sugar	5
as thick as a	5
put to it the	5
them out into a	5
two ounces of sugar	5
in a soft oven	5
it on the coals	5
it into a syrup	5
two sheets of paste	5
it into the pie	5
take half a dozen	5
to be sold by	5
them together in a	5
then cut it into	5
then pour out the	5
to make the face	5
make a fresh cheese	5
soles of the feet	5
an onion or two	5
and if you will	5
a tart of green	5
put in a quart	5
and mix them well	5
on the other side	5
then take the yolkes	5
the bigness of a	5
the fire till they	5
the whites of two	5
stand a day or	5
reins of the back	5
them in a stove	5
and then lay them	5
english and french mode	5
put in two spoonfuls	5
and so boyl it	5
it up into a	5
set them upon the	5
of each of these	5
as you would do	5
to preserve white damsons	5
add loveliness to the	5
to bake a hare	5
to make white broth	5
for the running of	5
one pound of butter	5
then take a quart	5
a little runnet to	5
a penny loaf grated	5
and as much white	5
it through a cloth	5
to make an italian	5
season them with ginger	5
let them stew half	5
the top to keep	5
and an ounce of	5
in fair water till	5
keep the first water	5
up like a coller	5
the wing of a	5
hour before the fit	5
the midst of the	5
it good store of	5
and select secrets in	5
on a sheet of	5
so close it up	5
and cover it with	5
then roul them up	5
to preserve quinces red	5
to boyl a capon	5
it in a stove	5
stand two or three	5
be careful that you	5
the fire and let	5
it stand two dayes	5
made of white wine	5
bleeding of a wound	5
them in water till	5
it will make the	5
and mix it with	5
them in a pottle	5
you must learn to	5
boil a little while	5
of oranges and lemons	5
stir it with a	5
will be ready to	5
with a couple of	5
and lay them one	5
the place where the	5
more water then will	5
put in your meat	5
scrape sugar on it	5
and make a hole	5
rare and select secrets	5
take out the stones	5
four spoonfuls of cold	5
of the roots of	5
your shoulder of mutton	5
you may use a	5
half a spoonful of	5
take two handfuls of	5
a collar of brawn	5
the soles of the	5
some sugar upon it	5
back of a knife	5
take three pound of	5
as will sweeten it	5
then pour it into	5
bottom of the dish	5
season it well with	5
the juice of the	5
it well with a	5
make a pippin tart	5
it all the time	5
at four in the	5
a plaister for a	5
them to keep them	5
to roast a leg	5
it in a mortar	5
it into a cullender	5
and steep them in	5
it is baked put	5
then pour it upon	5
a pint of oysters	5
them into an oven	5
wring on the juyce	5
strain it into a	5
with as much rosewater	5
and boil the syrup	5
the whites of six	5
put into it the	5
as hot as for	5
pound of almonds blanched	5
that it may not	5
lay it upon the	5
pour it into the	5
bake chucks of veal	5
and add loveliness to	5
them boil till they	5
a pot of water	5
strain them with a	5
to make the hair	5
when they are half	5
is very good for	5
to stanch the bleeding	5
so make it into	5
four pound of sugar	5
to keep it from	5
handful of sweet herbs	5
keep it in the	5
boil it a little	5
and so close it	5
the bottom of your	5
and pick them clean	5
the point of your	5
when you will use	5
them in a pint	5
make a hole in	5
two pound of the	5
with a little nutmeg	5
to make a made	5
the fire in a	5
a board on the	5
to make a fine	5
and a large mace	5
store of sweet butter	5
ounce and a half	5
to make a white	5
give it to the	5
when it is melted	5
some rare beautifying waters	5
put in the juyce	5
then boil them in	5
it stand till you	5
a loin of veal	5
and take away the	5
with a stick of	5
take it up with	5
these very well together	5
wherein is contained all	5
when it is throughly	5
is contained all manner	5
take the quantity of	5
and steep it in	5
how to stew a	5
till they are enough	5
a piece of sweet	5
the biting of a	5
to make a quince	5
to the bigness of	5
and so use it	5
put into it half	5
it boil a while	5
experiments in the art	5
and a few raisins	5
souce a young pig	5
temper all these together	5
the fire with some	5
till it be as	5
after they are preserved	5
with a grated nutmeg	5
so much of the	5
over the fire again	5
a couple of yolks	5
it to the place	5
juice of two or	5
an ounce of nutmegs	5
bake them in a	5
then a lane of	5
to souce a young	5
over with beaten butter	5
till it grow thick	5
and always serve it	5
if you have it	5
in physick and chirurgery	5
with a rowling pin	5
mingle them all together	5
mingle it with the	5
keep them from oyling	5
to make jelly of	5
and keep them for	5
sold by william shears	5
pound of fine flower	5
when it hath stood	5
receipts in physick and	5
and then take a	5
two good handfuls of	5
blade or two of	5
stamp and strain them	5
a little beef suet	5
caudle of white wine	5
a rump of beef	5
then still it in	5
and a little beaten	5
make an italian pudding	5
water to the sugar	5
pour it out into	5
a handful or two	5
spread it upon a	5
to make oyl of	5
the gravy of the	5
and fry them in	5
and one ounce of	5
and put in two	5
and a little rosewater	5
eggs well beaten with	5
of the best white	5
throw it in the	5
and slice it very	5
and mince it small	5
to the face and	5
let them boyl till	5
four blades of mace	5
roast a leg of	5
both in the english	5
put in a mace	5
the space of two	5
and boil them till	5
of a gallon of	5
with a spoonful of	5
them all in a	5
it is good against	5
in the juyce of	5
to make a sack	5
let it stand three	5
to roast a hare	5
five or six hours	5
strew it on the	5
person of honour or	5
the sugar to the	5
make the hair grow	5
by little and little	5
and when it boyles	5
let it stew till	5
and boyl them together	5
it is boyled put	5
with salt and pepper	5
a pound of currants	5
then strain them with	5
of eggs well beaten	5
and cut out the	5
of each a drachm	5
and weigh as much	5
of the neck of	5
now give you some	5
them up in a	5
an oven after the	5
the space of an	5
pour it on the	5
set it a boyling	5
be sold by william	5
it will be very	5
a little sweet butter	5
for a green wound	5
when it hath boiled	5
and lay it upon	5
and seeth them in	5
them with as much	5
in the english and	5
cut it into pieces	5
put him into your	5
colour it with saffron	5
and two spoonfuls of	5
then take some water	5
drink a good draught	5
them in a stone	5
and a little pepper	5
of the root of	5
and a few sweet	5
to make an almond	5
take two spoonfuls of	5
let it boil two	5
and boyl it till	5
it through a strainer	5
together with some rare	5
you may make a	5
eggs and beat them	5
handfull of raisins of	5
put to it one	5
put thereto a quart	5
till you think they	5
all together in a	5
take them off and	5
make a made dish	5
it with cloves and	5
and the white of	5
on the juyce of	5
let them stand for	5
the distilled water of	5
bundle of sweet herbs	5
them stew half an	5
to make apricock cakes	5
bake a gammon of	5
on the wrong side	5
the english and french	5
to make spirit of	5
the liquor of the	5
so let it boyl	5
a chafingdish of coales	5
and then let them	5
quarters of an hour	5
to make clouted cream	5
and a little cloves	5
to boil a capon	5
of the dish with	5
all sorts of flesh	5
and so put the	5
juice of oranges and	5
make an excellent jelly	5
them boyl till they	5
stanch the bleeding of	5
or two of mace	5
from and there remains	5
secrets and experiments in	5
to make a codling	5
slice it very thin	5
a kettle of water	5
if you will have	5
and beat it to	5
boil as fast as	5
to bake a gammon	5
to bake chucks of	5
in a glass still	5
in some of the	5
it in a morter	5
mince it as small	5
together half an hour	5
so let them stand	5
and stir it about	5
it is half roasted	5
so make it up	5
into a posnet with	5
them in a glasse	5
put in the juice	5
and yolks of eggs	5
into a pint of	5
all these very well	5
a small quantity of	5
then take seven or	5
it in with sippets	5
it suffereth not the	5
and experiments in the	5
take the whites of	5
them in an earthen	5
and apply it to	5
then take an earthen	5
of a mad dog	5
for dressing of flesh	5
make a pudding to	5
oven after the bread	5
and so keep them	5
loveliness to the face	5
it with salt and	5
a piece of a	5
it to a candie	5
with a gentle fire	5
run through a jelly	5
two yolks of eggs	5
and scum it well	5
and so set it	5
it with the back	5
take two pound of	5
beat it with the	5
to make almond butter	5
into a gallie pot	5
when it comes out	5
select secrets in physick	5
the sugar with some	5
a peck of flower	5
boil all these together	5
and take them off	5
and dry them well	5
a little cloves and	5
mince a handful of	5
it to the patient	5
then strain out the	5
let it be cold	5
and boyl it a	5
and mingle them with	5
yolks of eggs and	5
a branch of rosemary	5
then take away the	5
print it with your	5
whites of six eggs	5
then when it is	5
pint of claret wine	5
the reins of the	5
a pound of almond	5
beat it well with	5
them into the oven	5
with a little beef	5
till you use it	5
to make a chicken	5
let it boyle till	5
part of the body	5
contained all manner of	5
in a large mace	5
to make a fresh	5
space of an hour	5
in physick and chyrurgery	5
when you think it	5
thereto a quart of	5
them three or four	5
two spoonfuls of sugar	5
yolks of eggs well	5
and boyl them very	5
and then it is	5
good store of sweet	5
very well with a	5
sugar you can get	5
is fit to eat	5
good piece of butter	5
so let them boyl	5
till it be dry	5
in water till they	5
and shake it well	5
in a pottle of	5
up as fast as	5
and beat them to	5
and stamp it with	5
it is cold it	5
then put in as	5
a caudle made of	5
roul it out again	5
a pound of dates	4
take some claret wine	4
make sallet of all	4
make paste for dumplins	4
it will serve for	4
five blades of large	4
bake fillets of beef	4
five or six dayes	4
then take the weight	4
and let the other	4
when they are soft	4
to it so much	4
before you put the	4
pimples in the face	4
it cureth the cold	4
three spoonfuls of water	4
one part of the	4
height of manus christi	4
dish of a leg	4
milk after the western	4
them into your tart	4
them with some of	4
to stew a pullet	4
as much as a	4
encoded edition of the	4
so do till you	4
and put into a	4
away the skin of	4
your chickens in water	4
or the juice of	4
it into the pan	4
put in the almonds	4
in an oven as	4
to souce a calfes	4
online text creation partnership	4
in the same liquour	4
and stir it together	4
it warm to the	4
every ounce of this	4
out all the water	4
to keep the teeth	4
put a quarter of	4
spoonfull of sweet hearbs	4
a pudding in haste	4
liquor of the oysters	4
it in water and	4
with the whites of	4
the white of one	4
make a jelly of	4
to make sugar cakes	4
with the rest of	4
a sheet of white	4
two spoonfuls of rose	4
of good gascoign wine	4
a sheet of glasse	4
when you take your	4
either in city or	4
when they be baked	4
six or seven hours	4
of yolks of eggs	4
make a leg of	4
them into your pie	4
to make a spice	4
or eight yolks of	4
let it hang in	4
through a course cloth	4
a sprig of rosemary	4
with a little gum	4
to scald milk after	4
untill it begin to	4
your self for this	4
to adorn and add	4
as dry as you	4
fashion it on a	4
handful of grated bread	4
some four or five	4
the many singular favours	4
boil it in a	4
an hour or more	4
a tart of cherries	4
it in a quart	4
they are boyled enough	4
as hot as you	4
little pieces all over	4
and encoded edition of	4
a deep earthen pot	4
as will melt the	4
prick it up close	4
pound of white sugar	4
and serve them upon	4
the juyce of a	4
them down the back	4
an hour take it	4
take any of these	4
and the rest of	4
and thicken it with	4
then close your tart	4
boyl them very tender	4
it is almost enough	4
to roast a neats	4
them together till it	4
two spoonfuls of capers	4
a pretty piece of	4
scald milk after the	4
cool untill the next	4
together in a pipkin	4
beat them well together	4
and excellent secrets and	4
boyle a capon with	4
great oysters with the	4
cut out the flesh	4
and a lesse quantity	4
of the same liquor	4
sugar as will season	4
and dissolve it in	4
let it stand on	4
of a quarter of	4
beat it to powder	4
to preserve pippins white	4
you must remember to	4
as long as any	4
it in a clean	4
take your pie out	4
in good store of	4
when it is drawn	4
cream pudding to be	4
they are cold put	4
you have taken it	4
and a spoonful of	4
a little vinegar and	4
and pour upon it	4
boyl it half away	4
they are almost enough	4
much butter as paste	4
it very well with	4
and boil it well	4
you will use it	4
sugar to the water	4
let it stand so	4
candy lemons and oranges	4
fit your self for	4
take so much butter	4
hole in the middle	4
your eggs a little	4
a tart of rice	4
in a little rose	4
to souce an eele	4
ounce and half of	4
some sugar in the	4
of the leg of	4
three or four pieces	4
white wine and water	4
same ingredients you did	4
of a penny loaf	4
and a pound and	4
beat them to powder	4
at the sign of	4
you think they are	4
the early english books	4
take another part of	4
for the falling sickness	4
markup reviewed and edited	4
hot enough to bake	4
a pike in white	4
to bake fillets of	4
a pound of anniseeds	4
pigeon or rabbet pie	4
all over your paste	4
three or four slices	4
a pipkin with some	4
boyl it into a	4
always serve it cold	4
for all ladies and	4
him into your coffin	4
season it with cinnamon	4
make paste for buttered	4
and dish it up	4
each half a pint	4
and serve them on	4
as white as snow	4
you serve it in	4
a walm or two	4
a spoonful or two	4
seven or eight eggs	4
make a chicken pie	4
into the hot sugar	4
this keyboarded and encoded	4
then boil them till	4
white broth with a	4
you have so done	4
them with ginger and	4
pie comes out of	4
in the water all	4
the bellies of the	4
through a fine lawn	4
stew half an hour	4
them stand in the	4
cough of the lungs	4
them in water three	4
put your sippets into	4
season him with pepper	4
good way to stew	4
it four ounces of	4
and beat it well	4
then put it to	4
to it as you	4
owned by the institutions	4
a race of ginger	4
a gallon of water	4
clean as you can	4
a duck with turnips	4
lay it on at	4
and so strain it	4
a little beaten nutmeg	4
put in the hops	4
strain it into an	4
a lemon peel minced	4
shoulder or fillet of	4
space of half an	4
self for this employment	4
make a sack posset	4
water two or three	4
let them stand four	4
out into a dish	4
to make marmalade of	4
by the institutions providing	4
bake it half an	4
and forget not salt	4
dry them in an	4
all to pieces in	4
eggs in three pints	4
till they be enough	4
three or four branches	4
him with pepper and	4
in vinegar a week	4
of a peck of	4
it slightly in the	4
to boil a duck	4
lay a paper under	4
sharp enough to the	4
to boyle a duck	4
then will wet the	4
sign of the bible	4
the place where you	4
it hot to the	4
a capon with brewis	4
a frigasie of rabbets	4
the latter end of	4
into a dish fit	4
bake a chicken pie	4
look as clear as	4
make it with cold	4
beef suet minced small	4
it an ounce of	4
and stir it altogether	4
of the rest of	4
a pullet or capon	4
the same manner you	4
sugar very finely beaten	4
into the belly of	4
four or five spoonfuls	4
together till half be	4
but let them not	4
to the thickness of	4
of the sun in	4
of an hour after	4
water for sore eyes	4
to make bonny clutter	4
whole spice out of	4
a cream pudding to	4
to make black tart	4
you break not the	4
to roast a breast	4
text is available for	4
take a spoonfull of	4
and so lay them	4
let these stew an	4
of half an hour	4
an oven as hot	4
them together in fair	4
tart of green pease	4
then take the curd	4
till it be pretty	4
cut them down the	4
roul your paste very	4
cut out the cores	4
season it with some	4
or four branches of	4
with a pudding in	4
three spoonfuls of rose	4
work described above is	4
broth with a capon	4
three a clock in	4
and set it into	4
off the skin whole	4
then beat them in	4
and put to a	4
three pints of flower	4
support to the early	4
to candy lemons and	4
a broth to eat	4
brim of the dish	4
the space of one	4
make sauce for a	4
then beat two eggs	4
all together into the	4
till it be soft	4
yolks of ten eggs	4
of white wine vinegar	4
when you have so	4
when it boyles put	4
manner of sweet herbs	4
your water and sugar	4
then put some brine	4
images scanned from microfilm	4
a pint of strong	4
the space of half	4
it into a bason	4
some vinegar over them	4
a branch in the	4
them in their own	4
little before you put	4
and beat it all	4
and the gravy of	4
dish up your mutton	4
text and markup reviewed	4
make white lemon cakes	4
make sawces for roast	4
in quarters and core	4
boyl it to the	4
in a stone or	4
strain it from the	4
then take of the	4
a capon in white	4
then pour on the	4
and when you see	4
to make a leg	4
strew your hearbs in	4
a quart of spring	4
of each a pound	4
as you do your	4
thick as you would	4
three or four blades	4
a half of cream	4
make oyle of violets	4
and when it boils	4
off the fire and	4
put it into glasses	4
paste of oranges and	4
the belly of the	4
take out the cores	4
then fry them in	4
so much sugar as	4
sallet of all manner	4
or three slices of	4
it hath boyled a	4
quarter of a peck	4
in a sufficient quantity	4
with a handfull of	4
it on a sheet	4
a little strong broath	4
when your meat is	4
into your coffin with	4
of each a quarter	4
coded from proquest page	4
and a little grated	4
you may bake a	4
take two good handfuls	4
take them off the	4
of all manner of	4
the seeds be ripe	4
to bake a steak	4
must be careful that	4
providing financial support to	4
kidney of a loin	4
books online text creation	4
you may lay it	4
good store of sugar	4
stew till it be	4
cut them in cakes	4
and mix them with	4
change your soucing drink	4
and when you serve	4
to preserve white quinces	4
and put them together	4
oven as hot as	4
put to it an	4
four or five times	4
with a little of	4
all without asking permission	4
the same ingredients you	4
new and excellent secrets	4
your dish with hard	4
to souce a fillet	4
it close with a	4
two quarts of the	4
fish for a trout	4
put in a few	4
fit to be eaten	4
cut them in two	4
a pig with a	4
an hour before you	4
if there be any	4
it with cold water	4
english books online text	4
then put it upon	4
put them in cold	4
let them boil a	4
a glass of claret	4
an ounce of china	4
the pap of your	4
to bake a florentine	4
to wash the face	4
to clear the skin	4
of preserving and candying	4
you may take up	4
then take two whites	4
as clear as amber	4
a handful of flower	4
you shall think good	4
as hot as he	4
and then make it	4
paste for buttered loaves	4
of water till they	4
it is half baked	4
brine in a deep	4
to roast a neck	4
roul it out pretty	4
and the yolk of	4
and bake them in	4
let them lye in	4
it up in rouls	4
pie out of the	4
bake quinces or wardens	4
of eggs very well	4
lay them on your	4
let them not boyl	4
to make yellow leach	4
a little on the	4
in a deep earthen	4
a person of honour	4
a tart of hips	4
the neck of mutton	4
a little mace whole	4
set them into an	4
and let it lye	4
that it curdle not	4
to souce a tench	4
text can be copied	4
a tart of medlers	4
you put them in	4
spoonful of sweet hearbs	4
to it a good	4
a hot neats tongue	4
and throw it in	4
a tart of wardens	4
the bignesse of a	4
a broth to drink	4
as much as they	4
put in your roots	4
cut them in quarters	4
steakes between two dishes	4
and let them dry	4
and lay them into	4
two or three handfuls	4
couple of yolks of	4
let it stand a	4
the root of a	4
week they will be	4
strew them over with	4
and some on the	4
set them over a	4
it boyle till it	4
so lay it into	4
a quart of claret	4
or grapes with the	4
of seven or eight	4
of mutton with thyme	4
paste for a custard	4
of the pouder of	4
about a quarter of	4
good store of parsly	4
take away all the	4
fry it slightly in	4
dragon steeped in rose	4
away the top and	4
necessary for all ladies	4
and at four in	4
use it as you	4
but you must not	4
let it boil untill	4
dish till it be	4
tcp assigned for keying	4
i text is available	4
and sharp enough to	4
ingredients you did for	4
hour it will be	4
over the fire with	4
lye upon a sixpence	4
roast a breast of	4
with a little whole	4
into a silver dish	4
a pint of sweet	4
a good draught thereof	4
as much liquor as	4
a good draught of	4
then let it cool	4
and it will not	4
mince it small with	4
small with a little	4
four and twenty hours	4
the top of it	4
to make black puddings	4
slice them very thin	4
set it upon a	4
and let it dry	4
of each two drams	4
you may use it	4
much water to them	4
a half of the	4
and pour it upon	4
then put your sippets	4
harsh a shoulder of	4
to make white puddings	4
a pint of whitewine	4
stew smelts or flounders	4
lay a board on	4
so lay it in	4
as will stew it	4
them with the skins	4
take of the fairest	4
and keep it stirring	4
the whole spice out	4
handful of thyme and	4
yolkes of raw eggs	4
much as they weigh	4
of it morning and	4
put them in water	4
make a fine pudding	4
make broth for a	4
for that is the	4
the whites of eggs	4
to it as much	4
and a lemon peel	4
way to stew chickens	4
sugar as will sweeten	4
a shoulder or fillet	4
given you some short	4
potato pie for supper	4
spoonful or two of	4
put in a handful	4
together till it be	4
the famous history of	4
make white broth with	4
of sweet hearbs minced	4
as long as it	4
every pound of roots	4
them up into a	4
swelling of the lungs	4
it to your taste	4
take out the whole	4
encoded text transcribed from	4
a quartern of sugar	4
your paste very broad	4
a little more of	4
a very good pie	4
and a little large	4
some brine in a	4
the brim of the	4
some in the bottome	4
and make a plaister	4
so good as the	4
a handfull of raisins	4
let them boil till	4
rosewater as will melt	4
and some large mace	4
it must be eaten	4
beat it untill it	4
make paste royall white	4
broth to eat on	4
boyle it in a	4
to make apple cream	4
it up with the	4
seven or eight yolks	4
onions cut in halves	4
let it lye there	4
make a cream pudding	4
dish with hard eggs	4
some new and excellent	4
and lay on it	4
and one pint of	4
five or six times	4
for a pie to	4
out into a cullender	4
terms of creative commons	4
same manner you may	4
little cloves and mace	4
it out pretty thick	4
them to a syrup	4
to bake beef like	4
away morphew and freckles	4
capon in white broth	4
top to keep them	4
an hour and half	4
buds as you please	4
and put to your	4
let it stand twelve	4
make paste of oranges	4
then lay on the	4
excellent secrets and experiments	4
them in a cloth	4
whites of two eggs	4
must be kept warm	4
dish with white wine	4
to make a goosberry	4
two pound of butter	4
put to it so	4
and put thereto two	4
keep it very close	4
dry as you can	4
for fear of burning	4
little of the neck	4
of it to the	4
a lesse quantity of	4
and seeth it in	4
the terms of creative	4
on the fire with	4
assigned for keying and	4
a caudle of white	4
them in white wine	4
to boil a rabbet	4
then boyle it in	4
boil them as fast	4
dish it with sippets	4
after the western fashion	4
mutton three or four	4
you lay them in	4
altogether with the meat	4
they be fit to	4
on a chafingdish of	4
them off the fire	4
it on at five	4
capon or chicken in	4
take three spoonfuls of	4
very necessary for all	4
take away the skin	4
when you use them	4
the wings of a	4
in an ordinary still	4
over the fire and	4
a pudding in a	4
three pound of fresh	4
through a fine linnen	4
take four pound of	4
at three a clock	4
put to a little	4
into a pot of	4
little fresh butter and	4
it up and let	4
four or five yolkes	4
an hour and a	4
four or five blades	4
a pint of ale	4
put in some vinegar	4
and put it on	4
and some sweet hearbs	4
and put two spoonfuls	4
of your oranges and	4
two whites of eggs	4
a tart of strawberries	4
as will thicken it	4
four ounces of the	4
stick it with cloves	4
art of preserving and	4
of rare and select	4
five yolkes of eggs	4
then fashion it on	4
the text can be	4
put them in vinegar	4
to make almond puddings	4
then boil them again	4
which set down under	4
to two quarts of	4
gallons of new milk	4
the sign of the	4
it upon the fire	4
a very little sugar	4
till the syrup be	4
or six blades of	4
and when they boyl	4
put a good piece	4
bake beef like red	4
lay some weight upon	4
put a pound of	4
a gallon of white	4
you take your pie	4
till you think it	4
then put them a	4
leg of mutton three	4
the meat from the	4
oven hot enough to	4
and raisins of the	4
them before the fire	4
vinegar a week or	4
the height of manus	4
and when it boileth	4
to every quart of	4
quarters and core them	4
of eggs and beat	4
and print it with	4
water by it self	4
till you see the	4
the same for a	4
edition of the work	4
set it on again	4
souce a breast of	4
boyle all these in	4
the sun in the	4
roul them up like	4
them in the dish	4
cold put them up	4
roast a pig with	4
bake a steak pie	4
the sugar upon them	4
too much for fear	4
stir in the eggs	4
it stand on the	4
stone morter with a	4
pound of sugar finely	4
and it will heal	4
and a little thyme	4
a medicine for any	4
the dung of a	4
with sugar and rose	4
and some dill tops	4
put them to the	4
phase i text is	4
it in a limbeck	4
it into the pye	4
and keep them all	4
when you lay them	4
broth for a neats	4
to make a caudle	4
is available for reuse	4
and drink it in	4
of all sorts of	4
very good for the	4
and five or six	4
take the root of	4
five or six blades	4
and then season it	4
paste for a pie	4
turn them every day	4
roast a neck of	4
of beef suet minced	4
it before the fire	4
and then set them	4
searce it through a	4
in a broad dish	4
then take the clearest	4
and stir them well	4
and strain it into	4
an ounce of camphire	4
make flesh of quinces	4
hour take it off	4
that you may make	4
the yolks of ten	4
set it to the	4
and a little wine	4
in a handful of	4
in a pipkin close	4
and with a little	4
it hath stood an	4
to rost a shoulder	4
to stew smelts or	4
pieces all over your	4
a week they will	4
and then a lane	4
take as many as	4
to make the hands	4
take half a peck	4
for every pound of	4
in city or country	4
the work described above	4
an hour in the	4
cut your lamb into	4
the embers all night	4
but if you will	4
and put thereto one	4
for keying and markup	4
take off the skin	4
beat it all to	4
stone them at the	4
them in quarters and	4
and markup reviewed and	4
of the work described	4
drops of oyle of	4
or five yolkes of	4
with cloves and mace	4
and a little vinegar	4
to make a jelly	4
and set them into	4
the fire to warm	4
water three or four	4
in a morning fasting	4
and one quart of	4
put them all into	4
a quart of new	4
so much butter as	4
then put your meat	4
wet a pound of	4
some weight upon them	4
then pour them out	4
the water from them	4
well beaten with rose	4
the height of a	4
and keep it all	4
them in cold water	4
water to them as	4
described above is co	4
and dip them in	4
a pint of red	4
to preserve grapes to	4
cut them in pieces	4
and lay a board	4
a potato pie for	4
a medicine for a	4
take away the top	4
fire to keep warm	4
make it into a	4
and stamp them very	4
and put in half	4
is good for a	4
them twenty four hours	4
a silver dish or	4
a pint of rose	4
some on the top	4
keyboarded and encoded edition	4
the top and the	4
pig with a pudding	4
you go to bed	4
to preserve green walnuts	4
them well together with	4
in manner of a	4
and so you may	4
pike in white broth	4
to eat on fasting	4
that you may lay	4
and searce it through	4
so roul it out	4
to make bisket bread	4
two eggs in three	4
with half an ounce	4
wet the sugar with	4
directions for such who	4
take out his bones	4
a chine of mutton	4
and divide your butter	4
spread it on a	4
it with water and	4
so much as will	4
or four blades of	4
to make sallet of	4
and a blade or	4
of an egg beaten	4
and put to every	4
and four ounces of	4
boyl all these together	4
it boil untill it	4
baked put in some	4
at a quick fire	4
and chop them very	4
stir them very well	4
of the water of	4
have i given you	4
and a little white	4
make pouder of it	4
roul it up in	4
institutions providing financial support	4
three or four houres	4
long as it looks	4
into an earthen pan	4
in a stove or	4
to make white lemon	4
paste royall in spice	4
take the dung of	4
make it into powder	4
to make an eel	4
of each a dram	4
all ladies and gentlewomen	4
of the bible in	4
the juice of a	4
any of these with	4
take away morphew and	4
gravy of the fowl	4
as clean as you	4
adorn and add loveliness	4
strain them with the	4
within a week they	4
hot neats tongue for	4
sugar on the top	4
sugar as you think	4
a little more water	4
to make yellow tart	4
with the same ingredients	4
and some slices of	4
put in good store	4
much rosewater as will	4
a dish fit for	4
iv tiff page images	4
them in vinegar a	4
hot as you can	4
a quart of sallet	4
in little pieces all	4
a few drops of	4
boil till they be	4
put to it four	4
come to a quart	4
each a quarter of	4
and pour on your	4
a pudding to bake	4
vinegar and sugar beaten	4
or three yolks of	4
fry them with a	4
then they be fit	4
of five or six	4
put into it two	4
for an old sore	4