d boil it with whole Spice, then put in
your Wheat or Pearl Barley boiled very tender in several Waters, when it
hath boiled a while, thicken it with the yolks of Eggs well beaten, and
sweeten it with Sugar, then serve it in with fine Sugar on the Brims of
the Dish.

55. _To make Barly Broth._

Take French Barley boiled in several waters, and to a Pound of it, put
three quarts of water, boil them together a while with some whole Spice,
then put in as many Raisins of the Sun and Currans as you think fit,
when it is well boiled, put in Rosewater, Butter and Sugar, and so eat
it.

56. _To make Barley Broth with Meat._

Take a Knuckle of Veal, and the Crag-end of a Neck of Mutton, and boil
them in water and salt, then put in some Barly, and whole Spice, and
boil them very well together, then put in Raisins stoned, and Currans,
and a few Dates stoned and sliced thin; when it is almost enough, put in
some Cream, and boil it a while, then put in plumped Prunes, and the
yolks of Eggs, Rosewater and Sugar, and a little Sack, so serve it in;
Garnsh your Dish with some of the Raisins and Prunes and fine Sugar;
this is very good and nourishing for sick or weak people.

57. _To make Furmity with Meat-Broth._

Boil a Leg of Beef in water and salt, and put in a little whole Spice;
when it is boiled tender; take it up, and put into the Broth some Wheat
ready boiled, such as they sell in the Market, and when that hath boiled
a while, put in some Milk, and let that boil a while, then thicken it
with a little Flower, or the yolks of Eggs, then sweeten it with Sugar,
and eat it.

58. _To make Furmity with Almonds._

Take three Quarts of Cream, and boil it with whole Spice, then put in
some pearled Barley first boiled in several waters, and when they have
boiled together a while, then put in so many blanched Almonds beaten
fine with Rosewater, as you think may be enough, about four Ounces of
Barly to this quantity of Cream will be enough, and four Ounces of
Almonds, boil them well together, and sweeten it with Sugar, and so
serve it in, or eat it by the way, you may put in Saffron if you please.

59. _To make a hasty Pudding._

Take one quart of Cream and boil it, then put in two Manchets grated,
and one pound almost of Currans plumped, a little Salt, Nutmeg and
Sugar, and a little Rosewater, and so let them boil together, stirring
them continually over the Fire, till you see the butter arise from the
Cream, and then