ovies, then
more Spice and Butter, so close the lid and bake it, but first put in
some White Wine, serve it hot, then if it wants, put in more Wine and
Butter.

258. _To make a Pudding of French Barley._

Take French Barley tenderly boiled, then take to one Pint of Barley half
a Manchet grated, and four Ounces of sweet Almonds blanched and beeten
with Rosewater, half a Pint of Cream, and eight Eggs with half the
Whites, season it with Nutmeg, Mace, Sugar and Salt, then put in some
Fruit, both Raisins and Currans, and some Marrow, mingle these well
together, and fill Hogs Guts with it.

259. _To make a hasty Pudding in a Bag or Cloth._

Boil a Quart of thick Cream with six spoonfuls of fine Flower, then
season it with Nutmeg and Salt, then wet a Cloth, and flower it and
butter it, then boil it, and butter it, and serve it in.

260. _To make a Shaking Pudding._

Take a Quart of Cream and boil it, then put in some Almonds blanched and
beaten, when it is boiled and almost cold, put in eight Eggs, and half
the Whites, with a little grated Bread, Spice and Sugar, and a very
little Salt;

Then wet Flower and Butter, and put it in a Cloth and boil it, but not
too much, serve it in with Rosewater, Butter and Sugar, and strew it
with small French Comfits.

261. _To make a Haggus Pudding._

Take a Calves Chaldron well scowred, boiled, and the Kernels taken out,
mince it small, then take four or five Eggs, and half the Whites, some
thick Cream, grated bread, Rosewater and Sugar, and a little Salt,
Currans and Spice, and some sweet herbs chopped small, then put in some
Marrow or Suet finely shred, so fill the Guts, and boil them.

262. _To make an Oatmeal Pudding._

Take the biggest Oatmeal and steep it in warm Cream one night, then put
in some sweet herbs minced small, the yolks of Eggs, Sugar, Spice,
Rosewater and a little Salt, with some Marrow, then Butter a Cloth, and
boil it well, and serve it in with Rosewater, Butter and Sugar.

263. _To make Puddings of Wine._

Slice two Manchets into a Pint of White Wine, and let your Wine be first
mulled with Spice, and with Limon Pill, then put to it ten Eggs well
beaten with Rosewater, some Sugar and a little Salt, with some Marrow
and Dates, so bake it a very little, strew Sugar on it, and serve it;
instead of Manchet you may use Naples Bisket, which is better.

264. _To make Puddings with Hogs Lights._

Parboil them very well, and mince them small with