153. _To make an_ AMBLET _of_ c.o.c.kLES.

Take four whites and two yolks of eggs, a pint of cream, a little flour, a nutmeg grated, a little salt, and a jill of c.o.c.kles, mix all together, and fry it brown.

This is proper for a side-dish either for noon or night.

154. _To make a common quaking_ PUDDING.

Take five eggs, beat them well with a little salt, put in three spoonfuls of fine flour, take a pint of new milk and beat them well together, then take a cloth, b.u.t.ter and flour it, but do not give it over much room in the cloth; an hour will boil it, give it a turn every now and then at the first putting in, or else the meal will settle to the bottom; have a little plain b.u.t.ter for sauce, and serve it up.

155. _To make a boil'd_ TANSEY.

Take an old penny loaf, cut off the out crust, slice it thin, put to it as much hot cream as will wet it, six eggs well beaten, a little shred lemon-peel, grate in a little nutmeg, and a little salt; green it as you did your baked tansey, so tie it up in a cloth and boil it; it will take an hour and a quarter boiling; when you dish it up stick it with candid orange and lay a Seville orange cut in quarters round the dish; serve it up with melted b.u.t.ter.

156. _A_ TANSEY _another Way_.

Take an old penny loaf, cut off the out crust, slice it very thin, and put to it as much hot milk as will wet it; take six eggs, beat them very well, grate in half a nutmeg, a little shred lemon-peel, half a pound of clarified b.u.t.ter, half a pound of sugar, and a little salt; mix them well together. _To green your tansey_, Take a handful or two of spinage, a handful of tansey, and a handful or sorrel, clean them and beat them in a marble mortar, or grind it as you would do greensauce, strain it through a linen cloth into a bason, and put into your tansey as much of the juice as will green it, pour over the sauce a little white wine, b.u.t.ter and sugar; lay a rim of paste round your dish and bake it; when you serve it up cut a Seville orange in quarters, and lay it round the edge of the dish.

157. _To make_ RICE PANCAKES.

Take half a pound of rice, wash and pick it clean, cree it in fair water till it be a jelly, when it is cold take a pint of cream and the yolks of four eggs, beat them very well together, and put them into the rice, with grated nutmeg and some salt, then put in half a pound of b.u.t.ter, and as much flour as will make it thick enough to fry, with as little b.u.t.ter as you can.

158. _To make_ FRUIT FRITTERS.

Take a penny loaf, cut off the out crust, slice it, put to it as much hot milk as will wet it, beat five or six eggs, put to them a quarter of a pound of currans well cleaned, and a little candid orange shred fine, so mix them well together, drop them with a spoon into a stew-pan in clarified b.u.t.ter; have a little white wine, b.u.t.ter and sugar for your sauce, put it into a china bason, lay your fritters round, grate a little sugar over them, and serve them up.

159. _To make_ WHITE PUDDINGS _in Skins_.

Take half a pound of rice, cree it in milk while it be soft, when it is creed put it into a cullinder to drain; take a penny loaf, cut off the out crust, then cut it in thin slices, scald it in a little milk, but do not make it over wet; take six eggs and beat them very well, a pound of currans well cleaned, a pound of beef-suet shred fine, two or three spoonfuls of rose-water, half a pound of powder sugar, a little salt, a quarter of an ounce of mace, a large nutmeg grated, and a small stick of cinnamon; beat them together, mix them very well, and put them into the skins; if you find it be too thick put to it a little cream; you may boil them near half an hour, it will make them keep the better.

160. _To make_ BLACK PUDDINGS.

Take two quarts of whole oatmeal, pick it and half boil it, give it room in your cloth, (you must do it the day before you use it) put it into the blood while it is warm, with a handful of salt, stir it very well, beat eight or nine eggs in about a pint of cream, and a quart of bread-crumbs, a handful or two of maslin meal dress'd through a hair-sieve, if you have it, if not put in wheat flour; to this quant.i.ty you may put an ounce of Jamaica pepper, and ounce of black pepper, a large nutmeg, and a little more salt, sweet-marjoram and thyme, if they be green shred them fine, if dry rub them to powder, mix them well together, and if it be too thick put to it a little milk; take four pounds of beef-suet, and four pounds of lard, skin and cut it it think pieces, put it into your blood by handfuls, as you fill your puddings; when they are filled and tied p.r.i.c.k them with a pin, it will keep them from bursting in the boiling; (you must boil them twice) cover them close and it will make them black.

161. _An_ ORANGE PUDDING _another Way_.

Take two Seville oranges, the largest and cleanest you can get, grate off the outer skin with a clean grater; take eight eggs, (leave out two of the whites) half a pound of loaf sugar, beat it very fine, put it to your eggs, and beat them for an hour, put to them half a pound of clarified b.u.t.ter, and four ounces of almonds blanch'd, and heat them with a little rose-water; put in the juice of the oranges, but mind you don't put in the pippens, and mix together; bake it with a thin paste over the bottom of the dish. It must be baked in a slow oven.

162. _To make_ APPLE FRITTERS.

Take four eggs and beat them very well, put to them four spoonfuls of fine flour, a little milk, about a quarter of a pound of sugar, a little nutmeg and salt, so beat them very well together; you must not make it very thin, if you do it will not stick to the apple; take a middling apple and pare it, cut out the core, and cut the rest in round slices about the thickness of a shilling; (you may take out the core after you have cut it with your thimble) have ready a little lard in a stew-pan, or any other deep pan; then take your apple every slice single, and dip it into your bladder, let your lard be very hot, so drop them in; you must keep them turning whilst enough, and mind that they be not over brown; as you take them out lay them on a pewter dish before the fire whilst you have done; have a little white wine, b.u.t.ter and sugar for the sauce; grate over them a little loaf sugar, and serve them up.

163. _To make an_ HERB PUDDING.

Take a good quant.i.ty of spinage and parsley, a little sorrel and mild thyme, put to them a handful of great oatmeal creed, shred them together till they be very small, put to them a pound of currans, well washed and cleaned, four eggs well beaten in a jill of good cream; if you wou'd have it sweet, put in a quarter of a pound of sugar, a little nutmeg, a little salt, and a handful of grated bread; then meal your cloth and tie it close before you put it in to boil; it will take as much boiling as a piece of beef.

164. _To make a_ PUDDING _for a_ HARE.

Take the liver and chop it small with some thyme, parsley, suet, crumbs of bread mixt, with grated nutmeg, pepper, salt, an egg, a little fat bacon and lemon-peel; you must make the composition very stiff, lest it should dissolve, and you lose your pudding.

165. _To make a_ BREAD PUDDING.

Take three jills of milk, when boiled, take a penny loaf sliced thin, cut off the out crust, put on the boiling milk, let it stand close covered till it be cold, and beat it very well till all the lumps be broke; take five eggs beat very well, grate in a little nutmeg, shred some lemon-peel, and a quarter of a pound of b.u.t.ter or beef-suet, with as much sugar as will sweeten it; and currans as many as you please; let them be well cleaned; so put them into your dish, and bake or boil it.

166. _To make_ CLARE PANCAKES.

Take five or six eggs, and beat them very well with a little salt, put to them two or three spoonfuls of cream, a spoonful of fine flour, mix it with a little cream; take your clare and wash it very clean, wipe it with a cloth, put your eggs into a pan, just to cover your pan bottom, lay the clare in leaf by leaf, whilst you have covered your pan all over; take a spoon, and pour over every leaf till they are all covered; when it is done lay the brown side upwards, and serve it up.

167. _To make a_ LIVER PUDDING.

Take a pound of grated bread, a pound of currans, a pound and a half of marrow and suet together cut small, three quarters of a pound of sugar, half an ounce of cinnamon, a quarter of an ounce of mace, a pint of grated liver, and some salt, mix all together; take twelve eggs, (leave out half of the whites) beat them well, put to them a pint of cream, make the eggs and cream warm, then put it to the pudding, stuff and stir it well together, so fill them in skins; put to them a few blanch'd almonds shred fine, and a spoonful or two of rose-water, so keep them for use.

168. _To make_ OATMEAL FRITTERS.

Boil a quart of new milk, steep a pint of fine flour or oatmeal in it ten or twelve hours, then beat four eggs in a little milk, so much as will make like thick blatter, drop them in by spoonfuls into fresh b.u.t.ter, a spoonful of b.u.t.ter in a cake, and grate sugar over them; have sack, b.u.t.ter and sugar for sauce.

169. _To make_ APPLE DUMPLINGS.

Take half a dozen codlins, or any other good apples, pare and core them, make a little cold b.u.t.ter paste, and roll it up about the thickness of your finger, so lap around every apple, and tie them single in a fine cloth, boil them in a little salt and water, and let the water boil before you put them in; half an hour will boil them; you must have for sauce a little white wine and b.u.t.ter; grate some sugar round the dish, and serve them up.

170. _To make_ HERB DUMPLINGS.

Take a penny loaf, cut off the out crust, and the rest in slices, put to it as much hot milk as will just wet it, take the yolks and whites of six eggs, beat them with two spoonfuls of powder sugar, half a nutmeg, and a little salt, so put it to your bread; take half a pound of currans well cleaned, put them to your eggs, then take a handful of the mildest herbs you can get, gather them so equal that the taste of one be not above the other, wash and chop them very small, put as many of them in as will make a deep green, (don't put any parsley among them, nor any other strong herb) so mix them all together, and boil them in a cloth, make them about the bigness of middling apples; about half an hour will boil them; put them into your dish, and have a little candid orange, white wine, b.u.t.ter and sugar for sauce, so serve them up.

171. _To make_ MARROW TARTS.

To a quart of cream put the yolks of twelve eggs, half a pound of sugar, some beaten mace and cinnamon, a little salt and some sack, set it on the fire with half a pound of biskets, as much marrow, a little orange-peel and lemon-peel; stir it on the fire till it becomes thick, and when it is cold put it into a dish with puff-paste, then bake it gently in a slow oven.

172. _To make_ PLAIN FRUIT DUMPLINGS.