rough they are enough.

153. _To make an_ AMBLET _of_ COCKLES.

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 cockles, 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, butter 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 butter 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 butter.

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 butter, 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, butter 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
butter, and as much flour as will make it thick enough to fry, wit