The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...

To make Puff Paste.

TAke a pottle of floure, and the whites of six eggs, make it up into a Paste, with cold water, let it not be very stiff: when it is well wrought, roll it forth four square into a sheet, as thick as your finger, then take three pound of Butter, and beat it well with a rolling-pin; then lay it on in slices, all over your Paste, about as thick as your finger, and strow a little floure all over; then roll up your sheet of Paste like a Coller, with the Butter within, scruise and close it at both ends with your rolling-pin; also scruise it all along the roll of Paste, and roll it broad and long wayes, then clap up both ends, and make them meet in the middle, one over another, and fasten it down again with your rolling pin, rolling it forth every way, as thin as it was at the first, when you laid on the butter; then floure your board well underneath, and spread it over with butter, roll it up, and work it, as before: thus do three or four times, until your three pound of Butter be gone: in the Summer you must make this Paste in the morning, with the stiffest Butter you can get, and lay it

in a cold place, until you make use thereof: in the Winter time you must beat your Butter very well, otherwise it will be harder then your Paste, and break holes through it.