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TAke Creame and Egs and stir them, togither, and put them into a strainer till the whay be come out, then strain it that it may be thick, season it with Ginger, Su∣gar, and a little Saffron, and then make your paste with flower, and dry your paste in the Ouen, and then fill it, and set it into the Ouen to dry, and then take it out, and cast Sugar on it, and so serue it forth.