fit to spend
within three Months_.

To make a _Mango_ with them.

_The green Nuts prepared as before, cover the Bottom of the Jar with
some Dill, an Handful of Bay-Salt_, &c. _and then a Bed of Nuts;
and so_ stratum _upon_ stratum, _as above, adding to the Spice some_
Roccombo-Seeds; _and filling the rest of the Jar with the best
White-Wine Vinegar, mingled with the best Mustard; and to let them
remain close covered, during two or three Months time: And thus have you
a more agreeable_ Mango _than what is brought us from abroad; which you
may use in any Sauce, and is of it self a rich Condiment_.

_Thus far_ Pickles.

25. Potage Maigre. _Take four Quarts of Spring-Water, two or three
Onions stuck with some Cloves, two or three Slices of Limon Peel, Salt,
whole white Pepper, Mace, a Raze or two of Ginger, tied up in a fine
Cloth (Lawn or Tiffany) and make all boil for half an Hour; Then having
Spinage, Sorrel, white Beet-Chard, a little Cabbage, a few small Tops of
Cives, wash'd and pick'd clean, shred them well, and cast them into the
Liquor, with a Pint of blue Pease boil'd soft and strain'd, with a Bunch
of sweet Herbs, the Top and Bottom of a_ French Roll; _and so suffer it
to boil during three Hours; and then dish it with another small_ French
Roll, _and Slices about the Dish: Some cut Bread in slices, and frying
them brown (being dried) put them into the Pottage just as it is going
to be eaten_.

_The same Herbs, clean wash'd, broken and pulled asunder only, being put
in a close cover'd Pipkin, without any other Water or Liquor, will stew
in their own Juice and Moisture. Some add an whole Onion, which after a
while should be taken out, remembring to season it with Salt and Spice,
and serve it up with Bread and a Piece of fresh Butter_.

26. Pudding _of_ Carrot. _Pare off some of the Crust of Manchet-Bread,
and grate of half as much of the rest as there is of the Root, which
must also be grated: Then take half a Pint of fresh Cream or New Milk,
half a Pound of fresh Butter, six new laid Eggs (taking out three of the
Whites) mash and mingle them well with the Cream and Butter: Then put
in the grated Bread and Carrot, with near half a Pound of Sugar; and a
little Salt; some grated Nutmeg and beaten Spice; and pour all into a
convenient Dish or Pan, butter'd, to keep the Ingredients from sticking
and burning; set it in a quick Oven for about an Hour, and so have you
a Composition for any_ Root-Pudding.