store of marrow or beef-suet finely minced, and fill
the guts.

_To make a Rice Pudding to bake._

Boil the rice tender in milk, then season it with nutmeg, mace,
rose-water, sugar, yolks of eggs, with half the whites, some grated
bread, and marrow minced with amber-greese, and bake it in a
buttered dish.

_To make Rice Puddings in guts._

Boil half a pound of rice with three pints of milk, and a little
beaten mace, boil it until the rice be dry, but never stir it, if
you do, you must stir it continually, or else it will burn, pour
your rice into a cullender or strainer, that the moisture may run
clean from it, then put to it six eggs, (put away the whites of
three) half a pound of sugar, a quarter of a pint of rose-water,
a pound of currans, and a pound of beef-suet shred small, season it
with nutmeg, cinamon, and salt, then dry the small guts of a hog,
sheep, or beefer, and being, finely cleansed for the purpose, steep
and fill them, cut the guts a foot long, and fill them three
quarters full, tie both ends together, and put them in boiling
water, a quarter of an hour will boil them.

_Otherways._

Boil the rice first in water, then in milk, after with salt, in
cream; then take six eggs, grated bread, good store of marrow minced
small, some nutmeg, sugar, and salt; fill the guts and put them into
a pipkin, and boil them in milk and rose-water.

_Otherways._

Steep it in fair water all night, then boil it in new milk, and
drain out the milk through a cullender, then mince a good quantity
of beef-suet not too small, and put it into the rice in some bowl or
tray, with currans being first boil'd, yolks of eggs, nutmeg,
cinamon, sugar, and barberries, mingle all together; then wash the
second guts, fill them, and boil them.

_To make a Cinamon Pudding._

Take and steep a penny white loaf in a quart of cream, six yolks of
eggs, and but two whites, dates, half an ounce of beaten cinamon,
and some almond paste. Sometimes add rose-water, salt, and boil'd
currans, either bake or boil it for stuffings.

_To make a Haggas Pudding._

Take a calves chaldron being well scowred or boiled, mince it being
cold, very fine and small, then take four or five eggs, and leave
out half the whites, thick cream, grated bread, sugar, salt,
currans, rose-water, some beef-suet or marrow, (and if you will)
sweet marjoram, time, parsley, and mix all together; then having a
sheeps maw ready dressed, put it in