them
Sack, Sugar and butter.

183. _To make Apple Puffs._

Take a Pomewater, or any other Apple that is not hard or harsh in taste,
mince it with a few Raisins of the Sun stoned, then wet them with Eggs,
and beat them together with the back of a Spoon, season them with
Nutmeg, Rosewater, Sugar, and Ginger, drop them into a frying pan with a
Spoon into hot Butter, and fry them, then serve them in with the juice
of an Orange and a little Sugar and Butter.

184. _To make Kickshaws, to bake or fry in what shape you please._

Take some Puff-paste and roul it thin, if you have Moulds work it upon
them with preserved Pippins, and so close them, and fry or bake them,
but when you have closed them you must dip them in the yolks of Eggs,
and that will keep all in; fill some with Goosberries, Rasberries, Curd,
Marrow, Sweet-breads, Lambs Stones, Kidney of Veal, or any other thing
what you like best, either of them being seasoned before you put them in
according to your mind, and when they are baked or fryed, strew Sugar on
them, and serve them in.

185. _To make an_ Italian _Pudding._

Take a penny white loaf and pare off the crust, then cut it like Dice,
then take some Beef Suet shred small, and half a pound of Raisins of the
Sun stoned, with as many Currans, mingle them together and season them
with beaten Spice and a little Salt, wet them with four Eggs, and stir
them gently for fear of breaking the Bread, then put it in a dish with a
little Cream and Rosewater and Sugar, then put in some Marrow and Dates,
and so butter a dish and bake it, then strew on Sugar and serve it.

186. _To hash Calves Tongues._

Boil them tender and pill them, then lard them with Limon Pill, and lard
them also with fat Bacon, then lay them to the Fire and half rost them;
then put them in a Pipkin with Claret Wine, whole Spice and sliced
Limon, and a few Caraway Seeds, a little Rosemary and a little Salt,
boil all together and serve them in upon Toasts. Thus you may do with
Sheeps Tongues also.

187. _To boil a Capon._

Take strong Mutton Broth, and truss a Capon, and boil him in it with
some Marrow and a little Salt in a Pipkin, when it is tender, then put
in a pint of White Wine, half a pound of Sugar, and four Ounces of Dates
stoned and sliced, Potato Roots boiled and blanched, large Mace and
Nutmeg sliced, boil all these together with a quarter of a pint of
Verjuyce, then dish the Capon, and add to the Broth the yolks of six