nd Sugar,
beaten Spice and a little Salt, preserved Barberries and Dates minced
small, some Marrow and Citron Pill; mingle them well together and fill
your Skins, and boil them.

180. _To make a stewed Pudding._

Take the yolks of three Eggs and one White, six spoonfuls of sweet
Cream, a little beaten spice, and a quarter of a pound of Sewet minced
fine, a quarter of a pound of Currans, and a little grated bread,
Rosewater, Sugar and Salt; mingle them well together, and wrap them up
in little pieces of the Cawl of Veal, and fasten them with a little
stick, and tie each end with a stick, you may put four in one dish, then
take half a pint of strong Mutton Broth, and 6 spoonfuls of Vinegar,
three or four blades of large Mace, and one Ounce of Sugar, make this to
boil over a Chafingdish of Coals, then put in your Puddings, and when
they boil, cover them with another Dish, but turn them sometimes, and
when you see that they are enough, take your Puddings and lay them in a
warm Dish upon Sippets, then add to their Broth some Sack, Sugar, and
Butter, and pour over them; garnish your Dish with Limon and Barberries.

181. _To make a_ Sussex _Pudding._

Take a little cold Cream, Butter and Flower, with some beaten Spice,
Eggs, and a little Salt, make them into a stiff Paste, then make it up
in a round Ball, and as you mold it, put in a great piece of Butter in
the middle; and so tye it hard up in a buttered Cloth, and put it into
boiling water, and let it boil apace till it be enough, then serve it
in, and garnish your dish with Barberries; when it is at the Table cut
it open at the top, and there will be as it were a Pound of Butter, then
put Rosewater and Sugar into it, and so eat it.

In some of this like Paste you may wrap great Apples, being pared
whole, in one piece of thin Paste, and so close it round the Apple, and
throw them into boiling water, and let them boil till they are enough,
you may also put some green Goosberries into some, and when either of
these are boiled, cut them open and put in Rosewater Butter and Sugar.

182. _To make_ French _Puffs._

Take Spinage Parsley and Endive, with a little Winter savory, and wash
them, and mince them very fine; season them with Nutmeg, Ginger and
Sugar, season them with Eggs, and put in a little Salt, then cut a Limon
into thin round slices, and upon every slice of Limon lay one spoonful
of it.

Then fry them, and serve them in upon some Sippets, and pour over