and fry the other side, then serve it in with the Juice of an Orange and
Butter, and Sugar.

175. _To make a_ Cambridge_-Pudding._

Take grated bread searced through a Cullender, then mix it with fine
Flower, minced Dates, Currans, beaten Spice, Suet shred small, a little
salt, sugar and rosewater, warm Cream and Eggs, with half their Whites;
mould all these together with a little Yest, and make it up into a Loaf,
but when you have made it in two parts, ready to clap together, make a
deep hole in the one, and put in butter, then clap on the other, and
close it well together, then butter a Cloth and tie it up hard, and put
it into water which boiles apace, then serve it in with Sack, Butter and
Sugar.

You may bake it if you please in a baking-pan.

176. _To make a Pudding of Goose Blood._

Save the blood of a Goose, and strain it, then put in fine Oatmeal
steeped in warm Milk, Nutmeg, Pepper, sweet Herbs, Sugar, Salt, Suet
minced fine, Rosewater, Limon Pill, Coriander seeds, then put in some
Eggs, and beat all these together very well, then boil them how you do
like, either in a buttered Cloth or in Skins, or rost it within the Neck
of the Goose.

177. _To make Liver Puddings._

Take a Hogs Liver boiled and cold, grate it like Bread, then take new
Milk and the Fat of a Hog minced fine, put it to the Bread and the
Liver, and divide it into two parts, then dry herbs or other if you can
minced fine, and put the Herbs into one part with beaten Spice,
Anniseeds, Rosewater, Cream and Eggs, Sugar and Salt, so fill the Skins
and boil them.

To the other part put preserved Barberries, diced Dates, Currans, beaten
Spice, Salt, Sugar, Rosewater, Cream and Eggs, so mix them well
together, and fill the Skins and boil them.

178. _To make a Chiveridge Pudding._

Take the fattest Guts of your Hog clean scoured, then fluff them with
beaten Spice and sliced Dates, sweet herbs, a little Salt, Rosewater,
Sugar, and two or three Eggs to make it slide; so fill them, tie them up
like Puddings and boil them; when they are enough serve them.

179. _To make Rice Puddings in Skins._

Take two quarts of Milk and put therein as it is yet cold, two good
handfuls of Rice clean picked and washed, set it over a slow fire and
stir it often, but gently; when you perceive it to swell, let it boil
apace till it be tender and very thick, then take it from the fire, and
when it is cold, put in six Eggs well beaten, some Rosewater a