very small then shred a Pound of Suet very fine then season it with half an Ounce of Cinnamon and two Nutmegs and a little beaten Cloves and Mace a little shred Lemon and Orange Peel four good Pippins shred small a little Rose-water and half a pint of Sack if it be a large Chadron if not a quarter of a pint will be enough and a Pound and half of Currans mix all these together with a quarter of a pound of Sugar and a little Salt then fill your Pyes or Florendine with this Meat This Florendine must be Bak'd in Puff-past or cold Past A most Precious Water against the Plague or a Surfeit or an Ague Take two pound of Rue and an equal quantity of each Herb following to make up four pound in weight Scordium Rosasolis Agrimony Worm-wood Salendine Sage Pimpernel that groweth in the Corn Balm Mugwort Dragon Marygolds Leaves and all Fetherfew Burnet Sorrel Elecampane-Root scraped and shred small Scabious Wood-Bittany Carduus-Benidictus Angelica Rosemary in all four pound weight Sparemint-water Bittony-water Pellitory of Spain a quarter of a Pound of each Pellitory of the Wall two Pound mingle all these together and shred them very small then steep them in the best White-wine three Days and Nights stirring of it two or three times a day put in no more Wine than will first cover the Herbs then Distill it in a common Still pasted up very close to keep in the Spirit you must take care that you do not draw off too much for this Water should be strong therefore you must taste it and when you find it begin to run off weak then draw the weak by it self which will turn souer if long kept but for present use may serve in some Cases the Virtues of this Water are many it is good against the Infection of the Plague and if the sore come not out kindly then mingle a little Mithridate in four or five Spoonfuls of this Water and give it the Patient cold to drink and lay him warn to sweat afterwards It is likewise good against any Infection of the Small-Pox or Measles give four Spoonfuls of the Strong water to drink without Mithridate except you see occasion for both together may drive out the Small-Pox or Measles too violently It is also good in Surfeits but if there be any Feaver then give of the Small water and if no Feaver then give of the Strong It is likewise good against the cold shaking Agues and if the fit be very cold put a little Mithridate into four or five Spoonfuls of the Strong water and give it two hours before the fit cometh and then walk away your cold fit or if you are not able to walk then lie down and cover your self warm to get heat before the cold fit doth come and in three or four times it will relieve the Patient An excellent way to Pickle Cucumbers Take Right English Cucumbers wipe or wash them clean then take as much water as will cover them and as much Salt as will make it beat an Egg then boyl it and scum it and put it to your Cucumbers into a deep Earthen Pot and let them stand three Days and three Nights close covered so that the steem cannot get out then take as much White-wine Vinegar as you did water with Cloves Mace Nutmegs Ginger and a little more white Pepper than any other Spice boyl your Spice with your Vinegar then put the Brine away from them and lay the Cucumbers into the Pot and between each lay put Dill and Fennel and Horse-Radish then put your Vinegar with a penny-worth of Roach-Allum boyled in it or if you like not the Allum then take a penny-worth of Salt-Petre with the Spices pour the Pickle scalding hot upon your Cucumbers cover them close to keep in the steem and lay a Board upon them to keep them under the Pickle or else they will grow moldy let them stand about a Month and they will be fit for use they will keep very long being done this way A Year at least To Boyl Ducks the French way Take them and Lard them and put them upon a Spit and half Roast them then draw them off and put them into a Pipkin and put a quart of Claret-wine into them and some Chesnuts blanched and a pint of large Oysters three Onions minced very small with some Mace and a little beaten Ginger a little Thyme striped and a Crust of sine Bread grated into it to thicken it and beat in a slice of Butter and Dish them upon Sippets and Garnish the Dish with Barberries Pickled and sliced Lemon and some Greens and send them to the Table To make a Tansie Take a quart of new Cream and a quarter of a pound of Naples-Biskets grate them and put them into the Cream then grate a Nutmeg and put in then take two penny-worth of Spinage and a handful of Tansy pick and wash it very clean and swing them in a clean course cloath then beat them very well and squeeze out the juyce very hard and strain it through a hair Sieve then take fourteen Eggs take away six of the whites and beat them very well and strain them into the juice then put the juice and the Cream together and sweeten it very well and put in a little Sale to take away the Flashiness of the Eggs and the juice then have a skillet clean scoured and put in about two ounces of fresh butter and melt it and shake it all about the skillet then put in the Tanfie and set it over a gentle Fire and keep it stirring till it grows as thick as batter then if you have conveniency bake it as thus take a round Tin Pudding-pan and butter it very well then put in your Tansie which is in the skillet and put it in an Oven which is not too hot and half an hour will bake it and when it is bak'd turn it out upon a plate or Mafarene and squeeze the juice of two Oranges upon it and strow on good store of double refined Sugar beaten small and garnish it with Carved Oranges sliced and quarters of Orange and serve it to the Table If you have not an Oven then you may bake it in a Frying-pan over a very gentle Fire but an Oven is better To make Goosberoy-Wine the best way Take to every three pound of Fruit one pound of Sugar and a quart of fair water boyl your water very well but you must put the foresaid quantity when it is boyled bruise the Fruit and steep it twenty four hours in the water stir it sometimes then strain it off and put the Sugar to it then put it into a Runlet and stop it let it stand a fortnight or three weeks in a cool Cellar then draw it into Bottles and Cork it well and tye down the Corks let it stand a Month or two then it will be fit to Drink In the same manner make Currans and Rasberry-wine To make Cherry-Wine
have a little Cheese-mould ready by you and lay a clean Napkin into it and pour it into the Cheese-mould and let it stand a while till the Whey is dropped away and you perceive you may turn it out upon a Plate which you must do but turn that side which lay downwards in the Cheese-mould upwards and scrape double Refined Sugar upon it and if you please put Sack or Rose-water with it You must wet the Napkin in a little fair water before you use it To make an Almond-Cheese Take a pound of sweet Almonds and blanch them and bear them very fine with two or three Spoonfuls of Canary then take three pints of sweet Cream and six Eggs and beat together and strain it and set it on the Fire till it begins to grow thick then take it off the Fire and stir it till it be almost cold then put in as much Sack as will make a pretty firm Curd then pour away the thin part and put the beaten Almonds to the Curd and mix them well together and lay them upon the Cheese-mould as the former to drain and when it is cold Dish it and put fine beaten Sugar upon it and some Raw-Cream and serve it to the Table To Candy Flowers for Sallets as Violets Cowslips Clove-gilly-flowers Roses Primroses Burrage Bugloss c. Take weight for weight of Sugar-Candy or double Refined-Sugar being beaten fine and searced and put in a Dish with a little Rose-water set them over the fire and stir them with a Silver-Spoon till they be Candid or boyl them in a Candy height Syrup till you perceive they will Candy keep them in a dry place for use and when you use them for Sallets you may strew them upon your Sallets at your pleasure or put a little Wine-Vinegar to them and Dish them and serve them to the Table To make Black-Puddings Take the Blood of the Hogg whilst it is warm put in some Salt and as much great Oat-meal as will make it thick let your Oat-meal be well pick'd and let it stand soaking all Night then take a few off the Tops of Rosemary a little Penny-royal some Winter-Savory and a green Leek or two shred all these very small and put them in but take heed it tasteth not too strong of any of them then put in some sweet Cream till you see it of a fit thickness and that the Collour doth begin to be Pale then beat four or five Eggs whites and all and put to it and season it with Cloves and Mace and a little Pepper and beaten Ginger and put in good store of Hogs fat or Beef fat cut in large Bitts and fill the skins with it and boyl them gently or they will break you must not fill them too full To make Christial Jelly Take three pair of Calves-Feet and scald off the hair very clean and pull of the Claws and take out the great Bones and Fat and lay them in clean water shift them three or four times in a day and the next Morning boyl them in a large well Glazed Pipkin with six quarts of fair Spring-water let them boyl gently till three quarts of the water be boyled away they will take four hours time to boyl them then strain the Liquor into an Earthen Pan or Bason and let it stand till it is cold then take off the Fat from the Top clean and the worst of the Dross from the bottom then put it into the Pipkin again the Pipkin being first made clean put to it three pints of Rhenish-wine or Old White-wine the juyce of four Lemons three blades of large Mace a little-bit of Ginger sliced two Pound of fine Sugar then take the whites of Ten Eggs and a pint of White-wine whip them together and put to it and stir all together and if you will Perfume it you may grind a Grain of Musk and a Grain of Amber-greece in a Mortar with a bit of Loaf-Sugar till it be finely ground and then put it into the rest and set it all on a gentle fire and keep it stiring you may also before it boyls put in three or four Ounces of Ising-Glass that is cut into small bits let it boyl gently half a quarter of an hour then take it off the fire and let it cool a little then strain it through a Jelly-bag and if you see it is not clear at first put it into the Bag again till it doth come out clear you must strain it in a warm place or else it would cool in the Bag which if it should do you must take it out and melt it again putting it into the Bag boyling-hot you may put it whilst it is hot into what things you please and when it is cold you may turn it out in the shape To make Marble-Jelly or Jelly of several Colours Take four pair of Calves-feet a Knuckle of Veal a good Fleshy Capon prepared as is said in the Christial-Jelly then have a clean Copper or Brass-pot and boyl it in three Gallons of fair-water till six quarts be wasted but let it be boyled very slowly upon a very gentle Fire it will take five hours to boyl it then strain it out into a clean Earthen Pan through a hair Sieve and let it be quite cold then take off all the Fat from the Top and the dross from the Bottom then divide it into four equal parts and put it into four Pipkins that will contain five pints a piece each Pipkin to Colour them put in some Saffron into one of them as much as will give a bright Yellow Colour into another put some Cutchinele beaten with a little bit of Roach-Allom into the third a little Turn-sole and let the fourth be white Then to every Pipkin take a quart of White-wine and the whites of eight Eggs whip the White-wine and the whites of Eggs together with a white whisk and put it into the Pipkin squeeze into each Pipkin the juyce of two Lemons and into the white Jelly slice a little bit of Ginger and put in the paring of half a Lemon very thin pared into the Red-Jelly cut two Nutmegs and as much in quantity of Cinnamon as of Nutmegs the like into the yellow and the Turnsole Pipkin then to each Pipkin put a pound of fine Sugar or sweeten it to your Pallat you may Perfume this as directed in the Christial-Jelly with a little Musk and Ambergreese stir all well together and set it on a gentle Fire and when it hath boyled about half an hour all four Pipkins then hang four clean Jelly-bags upon a Spit before the Fire with a clean Earthen-pan under each bag and strain off the Jellies but if they are not clear at first put them up again till they run clear you may keep them in the pans to Dish at your pleasure or if you please you may have Tin-moulds in the shapes of Paries Quinces or any other shape as you can Fancy as Schollop-shells Cockle-shells Eggs or if you
hours these are for to put in Tarts To Stew Pidgeons Split them in halves then lay them in a deep Pewter-dish and put to them an equal quantity of Wine and Water as much as will keep them from burning the seasoning must be a little Cloves and Mace a few corns of whole Pepper and a little Salt and when they are Stewed enough beat up a little butter thick in the Liquor they were Stewed in and serve them to the Table if you have any Ketchup you may put in half a score drops To make Damson-Wine Dry your Damsons in an Oven after you have drawn your Bread then to every quart of Damsons put three quarts of fair water but first boyl it very well put your water and Damsons into a Runlet together and let it stand fifteen days then draw it off into Bottles and into every Bottle put a lump of Sugar and in a month or six weeks it will be fit for to be drank when you Drink it you may sweeten it to your Pallat. To make Quince-Wine Pare your Quinces and slice them very thin cores and all then weigh them and put them into a Runlet with a Tap-hole in it and to every ten pound of Quinces put a Gallon of well boyled water boyling hot stop it close and stir it well together once a day then stop it again for ten or twelve days then draw it off and to every gallon of Liquor put a pound of Loaf-Sugar and when it is well dissolved Tun it up into the Runlet again if you can let the Runlet be full that you keep it it let it be stopped very close and about a Month or six weeks after Bottle it off and keep it for your use To Fat Chickens in a little Time Take Rise and grind or pound it then take the Flour and scald it well with Milk and mix it with brown Sugar and give it your Chickens in the day time but no more than they can eat at a time for when you give it them it must be warm it must be as thick as a Paste give it them in their Troughs belonging to their Coopes and give them Beer to Drink and they will be quickly Fat Another way to Stew Pidgeons Take as many Pidgeons as will make a Dish and cut them in four quarters they must not be washed but put them into a Stewing-dish and put as much strong Broath as will cover them Season them with Cloves Mace two or three Anchovies a little Thyme and Sweet-Marjoram and Savoury and an Onion and a little Salt when they have boyled a while till they are pretty tender then put to them about half a pint of Clarret or White-wine and when they are tenderly boyled put some Butter into it and beat it up and thicken it with Yolks of Eggs or some of the Flomary directed to be made in Page 29. If you have any Oysters or Oyster-Liquor you may put some in and then the less strong Broath will serve Dish it upon fine white Sippits and garnish the Dish with sliced Lemon or Barberries and some Greens or Flowers and Serve it to Table To make Surfeit-Water an excellent way Take a Gallon of white Anniseed-water a peck of Red Field Poppies steep them three days three nights then strain them out and put in half a pound of Raisons of the Sun Stoned half a pound of Figgs sliced half an ounce of Mace half an ounce of Cinnamon one ounce of Nutmegs cut in peices one ounce of Liquorish a quarter of an ounce of Cloves half an ounce of Grains let these stand together three days and three nights then strain it and put to it as much Sugar to sweeten it as you think fit The Poppies and Spice you Strained out Still them and they will make an excellent Water To make Apricock Wine Take three Pound of Sugar and three quarts of fair water let them boyl together and take off the scum when it riseth put in six Pound of Apricocks par'd and ston'd let them boyl till they are very tender then take them off the fire and let them stand till almost quite cold then take up the Apricocks and strain the Liquor and when it is quite cold put it in Bottles you may put in a sprig or two of flowered Clary which gives a good Flavour when the Apricocks are taken up The Apricocks will serve to make Tarts for your Table To make Cowslip Wine Take four Gallons of Water six Pound of Sugar boyl your water and Sugar very well together for the space of one hour having put into it the whites of six Eggs well beaten with a white Whisk in a Gallon of the water when cold scum it as the scum ariseth then put it into an Earthen Pot and take half a Bushel of Cowslip Flowers clean pickt and beat them in a Morter and put them into the Liquor the next Morning strain them from the Liquor and squeeze them very hard then take a pint of the best Ale-Yeast and put it in and when it begins to work spread on both sides a large Tost very well Tosted some of the Yeast and put it in then put in two Bottles of Canary and one Bottle of Rhenish-wine and the juyce of three Lemons afterwards let it work a Day and a Night being close covered then strain all out and put it into a Runlet and stop it close and after a Month it will be fit to Bottle then draw it into Bottles and put to it a lump of Sugar in each Bottle if you please it will keep all the Year His Grace Gilbert Lord A. B. of Canturbury his most Excellent Plague-water Take Agrimony Worm-wood Sellendine Angellica Sage Tormentil Scabios Balme Mug-wort Pimpernel Sparemint Scordium Cardus Benidictus Dragons Fether-few Wood-Sorrel Avens Burnet Moth-worth Gallenga Rue the Flowers of Marigolds Cowslips Penny-Rial of each half a Pound of Rosemary one Pound a little root of Elecampain the seeds of Fennel Annis Coriander Cardimums of each two Ounces beat the Seeds and shred the Herbs small or beat them and infuse them in three Gallons of Canary in a Vessel that you can stop up close a great Jarr-Glass is best and after Eight and Forty hours Distill them in a Still well pasted to keep in the Spirits you may add of the best Mithridate four Ounces and Treacle Andromica six Ounces mix these with the other when you are ready to Still them you are to weigh the Herbs green and so Still them you may Still about five quarts of good water afterwards if you draw any more keep it by it self for the small will wax Sower An Excellent Medicine against sharp Humours in the Blood Take Rosemary and dry it in the shade and Powder it and take as much in a Morning as will lie upon Six pence in a Glass of White-wine and fast three hours afterward How to make a Chadron Pye Take a Calves Chadron and Parboyl it then when it is cold shred it
as the other How to make White Mead. Take four Gallans of Spring-water and two quarts of good Honey and two Nutmegs a quarter of an Ounce of Cloves half an Ounce of Cinnamon two Races of Ginger boyl all these together till one Gallon be wasted then set it by in an Earthen Steen and cover it close or if you have a small Runlet that is better when it is a Month Old Bottle it and it will keep half a Year How to make Almond Cream Take half a Pound of Jordan-Almonds and blanch them beat them in a Mortar with four Spoonfuls of Rose or Orange-flower-water then take a quart of Cream and put to the Almonds and stir them well together then strain it through a hair Sieve and set it on a slow fire and let it just boyl then take it off and sweeten it but not too sweet then put it out into little Chinay-dishes and when it is cold serve it to the Table To make Sance for a Boyled Legg of Mutton in the Winter Take Samphire Capers and boyl'd Parsley shred half the Capers and all the Samphire you must have two pennyworth of each shred the Parsley with them then melt half a Pound of Butter thick with a little Vinegar and a little of the Mutton Broath then put in the shred Parsley Capers and Samphire and if you like sweet Sauce then sweeten it to your taste then have a Dish ready with carv'd Sippets lay'd under the Mutton and pour on the Sauce all over the Meat and strew on the whole Capers or if you please you may eat it without Sugar which is most in Fashion now Garnish your Dish with Pickled Barberries and Capers and Parsley In the Spring Take young Spinage and pick it wash it clean from the Gravel then take a skillet of boyling water season it with a little Salt and put in the Spinage boyl it a quarter of an hour then put it in a Cullender and squeeze away the water and melt some Butter thick and put to the Spinage and strew it into it in the Dish upon a Chafin-dish of Coals then put it in handsom Order in the Dish lay on the Meat and put some of the Spinage shied into the rest of the Putter and pour it all over the Meat Garnish the Dish with Parsley-flowers and carv'd Lemon Sauce for a Legg of Lamb. Boyl Spinage as before then have a hundred of boyled Sparrow-grass first lay the Spinage into the Dish then lay on the Lamb then cut off the Tops of the Sparrow-grass above half an inch long put it into some Butter melted very thick with a little of the Liquor which the Lamb was boyled in lay some carv'd Sippets in the Dish and put the Sauce all over the Lamb Garnish the Dish with Parsley-Flowers and carv'd Orange you may put a little juyce of Orange in the Sauce Sometimes for change put in some Scalded Goof-berries amongst the Sauce A Cure for a Consumption Take as much Burrage as will cover the bottom of a Still and as many Chickens split in the middle as will also cover the Still let the Stones of the the Cock Chickens remain in them let the Chickens not be washed lay the Chickens into the Still upon the Burrage put into them two Ounces of Harts-horn then cover them with Burrage again and a handfull of Endiff and Dandelion and Liverwort four Ounces picked and washed clean from the Earth and spotted Lungwort a handful then Distil them in a cold Still carefully and keep the water for use and when you do use it make a Powder with the particulars as followeth Take a Dram of Pearl a Dram of red Coral a grain of Musk and a grain of Ambergreece five or six grains of Beazer Orientalis and a Book of Leaf-Gold let this be beaten into a very fine Powder and to three Spoonfuls of the water put as much of the powder as will lie upon a Single-penny and take it in the Morning Fasting and when you go to Rest To make Sauce for Green-Geese Take Sorrel pick it and wash it and swing it in a course cloath and stamp it and strain the juyce then have some Goosberries tender scalded but not broke then melt some Butter very thick with the juice of Sorrel then sweeten it well with Sugar and put in the Goosberries put it into the Dish and lay the Geese upon it and garnish the Dish with scalded Goosberries and a little scrap'd Sugar this Sauce will serve for a boiled Legg of Lamb. To make Sauce for a boyled Legg of Mutton or Lamb in the Summer Take some good Colly-flowers and cut the stalks off by the Flowers wash them clean and tye them up in a clean cloath then have some Milk and Water boyling on the Fire put in the Colly-flowers boyl them till they be tender but not broke take them up in a Cullender and let them drain then set your Dish upon a Chafing-dish of Coals and lay in your Colly-flowers all round the Dish then lay the Meat in the middle then have some Sparrowgrass ready boyled cut off the tops about half an Inch long melt almost a pound of good fresh Butter put half of it upon the Colly-flowers in the dish then put the Sparrow-grass into the rest of the Butter and pour it upon the Meat garnish the Dish with Flowers and Parsly this Sauce will be good for boyl'd Chichens adding a hundred of Sparrow-grass to it which you must lay between the Colly-flowers twenty in a parcel and garnish the Dish as before only lay Sippets as before in the Dish To boyl fresh Fish as Flounders Place Whitings Maid and Thornback Take your Fish being clean washt and scrap'd and strow it with Salt and let it lye half an hour then set it 〈…〉 on the water on the Fire and season it with Salt very well then put in a little whole Pepper one great Onion cut in flices a blade of Mace some slices of Nutmeg a bunch of sweet hearbs make your Liquor boyl then put in the Fish and boyl it but not too fast about a quarter of an hour if the Fish be thick if not then half the time will be long enough then take them up and lay them in a Dish and set the Dish upon some hot Coals and dry up the water with a Sponge as fast as it comes from the Fish then put Sippets in the Dish and lay on the Fish To make Sauce for all sorts of Fresh-Fish Take two Anchovies and boyl them in a little White-wine a quarter of an hour with a Shalot cut into slices then melt your Butter very thick and then put in a pint of pickt Shrimps and give them a heat in the Butter and pour them upon the Fish sometimes you may put in some Oyster Liquor To make Sauce for boyled Rabbets Take great Onions and peel them then boyl them half an hour in good store of water then pour that from them then put more fresh
Stone the Cherries but do not bruise them take the same quantities as for Goosberry-Wine of water Sugar and Fruit put in the Cherries and Sugar when the water is boyled and let them Stew a little over the Fire a quarter of an hour then let the Liquor run through a hair Sieve but Press it not and do with it as with the Goosberry-wine The only Cherries for this use are the great Barers the Murry and Morilla Black-Flanders and John the Decent-Cherries All these sorts of Wines may be put into Runlets to work they must have some small vent till the working is over then to be kept close stopped How to make a Quaking Pudding Take a Penny-loaf and grate it then take a pint of Cream and eight Eggs and take away the whites beat them very well then grate a small Nutmeg and too Spoonfuls of Rose-water mix all these together then put in a little Salt and as much Sugar as will make it pleasant then put your Pudding Cloath into boyling water and let it boyl a little then squeeze it out and spread it all over with Butter then strew it all over with Flower and lay it in a Bason or Cullender and put the Pudding in and tye it up close one hour will boyl it then for Sauce take Rose-water and a little Sack and a quarof a pound of sweet Butter and a good Spoonful of fine Sugar and set it over the fire and melt it thick and scrape Loaf-Sugar upon the Pudding and on the Brim of the Dish pour on the Sauce and serve it to the Table In the Spring time you may Colour this Pudding with the juyce of Spinnage or Cowslips or Violets or in the Summer with the juyce of Marigolds How to make a Rice Pudding Take a quarter of a pound of Rice and boyl it in a quart of Milk till it be very tender then put it into a Cullender and let all the Milk drain from it then beat it in a Mortar very well then grate in a quarter of a Pound of Naple-Bisket and take a pint of Cream and six Eggs one Nutmeg grated a little beaten Cinnamon too Spoonfuls of Sack and a little Rose-water a little Salt and as much Sugar as will Season it to your Taste then take a Cloath which is dipt in boyling water and Butter it very well and strow it all over with Flowen 〈…〉 Flour and tye it up close and boyl it one hour then make Sauce for it with Rose-water Butter and Sugar and Butter melted thick pour it upon the Pudding scrape on Sugar and strew on a little beaten Cinnamon and serve it to the Table If you please to Bake this Pudding then put in half a pound of Currans and half as many Raisins of the Sun and three quarters of a Pound of Beef-Suet shred fine and so Bake it one hour will Bake it the Oven must not be too Hot. How to make an Almond Pudding Take half a Pound of Almonds and blanch them then beat them in a morter with 3 or 4 Spoonfuls of Rose-water but not too fine then grate a quarter of a pound of Naple-Bisket or the Crum of a Penny white Loaf a little beaten Mace a little Salt and as much Sugar as will make it pleasant then take a pint of Cream and Eight Eggs take away half the whites beat them very well and strain them through a hair Sieve then mix it all together and have a clean Cloath dipped in boyling water and squeeze it out hard then Butter it all over and lay it in a Bason then put the Pudding in and tye it up close and let it boyl quick one hour then have a quarter of a Pound of smooth Sugar Almonds or blancht Almonds and stick them allover the Pudding for Sauce take four or five Spoonfuls of Sack and put in a good piece of fresh Butter and melt it thick and sweeten it and pour it all over the Pudding before you stick the Almonds then scrape some fine Sugar on the brim of the Dish and send it to the Table How to make an Orange Pudding Take the Peels of four good Civil-Oranges and boyl them in a good quantity of fair water one hour then pour it away and put as much as at first and boyl them one hour more and so do for three times then put them into cold Water and let them lie all Night then take them and dry them in a clean Cloath and beat them in a Stone or Wooden Mortar very fine then have half a Pound of Naple-Bisket grated and put to them and one quart of Cream and Ten Eggs take away half the Whites beat them very well and strain them into the Cream then grate a small Nutmeg and put to it put in a little Salt and half a Pound of good Sugar stir it all together then have a thin sheet of puff-Past and Flower the bottom of a deep Pewter-dish lay on the Puff-past then put in the Pudding and put half a pound of good fresh Butter and put it all over the Pudding in small pieces then cover it with another sheet of Puff-past not too thick and cut it with fine works and on the brim of the Dish one hour will bake it How to make a Marrow Pudding Take a quart of good Cream and Ten Eggs take away four whites beat them very well strain them into the Cream grate in a good Nutmeg a little beaten Cinnamon put in a little Salt no more than will take away the Flashiness of the Eggs put in too Spoonfuls of Rose-water and as much Sack season it with Sugar to your taste stir it well together then butter the bottom of a deep Pewter-Dish and put in these ingredients into the Dish and then take the Marrow of three good Marrow-bones broke into pieces as big as a small Wallnut and put it all over the dish then have a penny white Loaf cut into thin Sippets and lay them all over the Marrow then have half a pound of Raisins of the Sun wash'd and ston'd strow them upon the bread then have a border of Puff-past and lay it on the brim of the Dish cut it into fine Works and bake it but not in too hot an Oven three quarters of an hour will do it when bak'd you may Garnish it with Preserved Barberies Cherries Bulleys or Damsons or a few of each of these scrape on Sugar and send it to the Table A most Excellent Tanzey Take a quart of good Cream the juyce of two penny-worth of Spinage beat a small handful of Tansie with the Spinage and strain it into the Cream then beat Eighteen Eggs take away eight whites besure beat them very well then strain them into the Cream then grate in one large Nutmeg and put in a little Salt and sweeten it very well then Butter a Pudding pan very well and put it in and bake it in an Oven as hot as for a Custard for the Garnish it must be