Cookery -- A 192pp. manuscript receipt book, in two different hands, [circa 1650], 8vo, divided into 7 sections with contributions by 'Lady Hullyfax', 'Lady Midlesex', 'Lady Clarke', 'Lady Kilmoury' and others, giving methods for drying fruits ('To candy Goosberyes green'), making jellies and conserves ('jelly of flowerheads' and 'Cherry Marmelet'), cakes and pies ('Dutch Waffles' and 'Allmon Cake'), creams ('a boyled syllabub' and 'a lemon Cream'), cordials and waters ('The Plague Water' and 'Cinimon Watter'), and perfumes, including 'How to Perfoume Roses', 'To Dry Roses for Powders' and 'Sweet Baggs or Sweet Watter' (pp.1-65 dampstained, part of p.65 torn and detached), stitched.