pretty quick
whilst they look clear, so let them stand whilst they are cold; then
take six eggs, (leave out half of the whites) beat them very well, add
to them a pint of cream, mix the cream and eggs well together with a
spoonful of rose-water, then put in your apricocks, and beat them very
well together, with four ounces of clarified butter, then put it into
your dish with a thin paste under it; half an hour will bake it.

292. _To make_ APRICOCK CUSTARD.

Take a pint of cream, boil it with a stick of cinnamon and six eggs,
(leave out four of the whites) when your cream is a little cold, mix
your eggs and cream together, with a quarter of a pound of fine sugar,
set it over a slow fire, stir it all one way whilst it begin to be
thick, then take it off and stir it whilst it be a little cold, and
pour it into your dish; take six apricocks, as you did for your
pudding, rather a little higher; when they are cold lie them upon your
custard at an equal distance; if it be at the time when you have no
ripe apricocks, you may lie preserv'd apricocks.

293. _To make_ JUMBALLS _another Way_.

Take a pound of meal and dry it, a pound of sugar finely beat, and mix
these together; then take the yolks of five or six eggs, half a jill of
thick cream, as much as will make it up to a paste, and some coriander
seeds, lay them on tins and prick them; bake them in a quick oven;
before you set them in the oven wet them with a little rose-water and
double refin'd sugar to ice them.

294. _To make_ APRICOCK CHIPS _or_ PEACHES.

Take a pound of chips to a pound of sugar, let not your apricocks be
too ripe, pare them and cut them into large chips; take three quarters
of a pound of fine sugar, strow most of it upon the chips, and let them
stand till they be dissolv'd, set them on the fire, and boil them till
they are tender and clear, strowing the remainder of the sugar on as
they boil, skim them clear, and lay them in glasses or pots single,
with some syrrup, cover them with double refin'd sugar, set them in a
stove, and when they are crisp on one side turn the other on glasses
and parch them, then set them into the stove again; when they are
pretty dry, pour them on hair-sieves till they are dry enough to put
up.

295. _To make_ SAGOO GRUEL.

Take four ounces of sagoo and wash it, set it over a slow fire to cree,
in two quarts of spring water, let it boil whilst it be thickish and
soft, put in a blade or two of mace, and a s