ugar, and serve it up.

_You may stick some blanched Almonds upon it if you please._

_To Pickle Cucumbers._

Put them in an Earthen Vessel, lay first a Lay of Salt and Dill, then a
Lay of Cucumbers, and so till they be all Layed, put in some Mace and
whole pepper, and some Fennel-seed according to direction, then fill it
up with Beer-Vinegar, and a clean board and a stone upon it to keepe
them within the pickle, and so keep them close covered, and if the
Vinegar is black, change them into fresh.

_To Pickle Broom Buds._

Take your Buds before they be yellow on the top, make a brine of Vinegar
and Salt, which you must do onely by shaking it together till the Salt
be melted, then put in your Buds, and keepe stirred once in a day till
they be sunk within the Vinegar, be sure to keep close covered.

_To keep Quinces raw all the year._

Take some of the worst Quinces and cut them into small pieces, and
Coares and Parings, boyle them in water, and put to a Gallon of water,
some three spoonfuls of Salt, as much Honey; boyle these together till
they are very strong, and when it is cold, put it into half a pint of
Vinegar in a wooden Vessell or Earthen Pot; and take then as many of
your best Quinces as will go into your Liquor, then stop them up very
close that no Aire get into them, and they will keep all the yeare.

_To make a Gooseberry Foole._

Take your Gooseberries, and put them in a Silver or Earthen Pot, and set
it in a Skillet of boyling Water, and when they are coddled enough
strain them, then make them hot again, when they are scalding hot, beat
them very well with a good piece of fresh butter, Rose-water and Sugar,
and put in the yolke of two or three Eggs; you may put Rose-water into
them, and so stir it altogether, and serve it to the Table when it is
cold.

_To make an Otemeale Pudding_.

Take a Porringer full of Oatmeale beaten to flower, a pint of Creame,
one Nutmeg, four Eggs beaten, three whites, a quarter of a pound of
Sugar, a pound of Beefe-suet well minced, mingle all these together and
so bake it. An houre will bake it.

_To make a green Pudding._

Take a penny loafe of stale Bread, grate it, put to halfe a pound of
Sugar, grated Nutmeg, as much Salt as will season it, three quarters of
a pound of beef-suet shred very small, then take sweet Herbs, the most
of them Marigolds, eight Spinages: shred the Herbs very small, mix all
well together, then take two Eggs and work them up