If you will make Puddings of it, you must add a little Cream and grated bread, a little Sack, more Sugar, and the yolks of Eggs, and so you may bake them, or boil, or fry them.

91. To make Rice-Cream.

Boil a quart of Cream, then put in two handfuls of Rice Flower, and a little fine Flower, as much Sugar as is fit, the yolk of an Egg, and some Rosewater.

92. To make a Pompion-Pie.

Having your Paste ready in your Pan, put in your Pompion pared and cut in thin slices, then fill up your Pie with sharp Apples, and a little Pepper, and a little Salt, then close it, and bake it, then butter it, and serve it in hot to the Table.

93. To fry Pompion.

Cut it in thin slices when it is pared, and steep it in Sack a while, then dip it in Eggs, and fry it in Butter, and put some Sack and Butter for Sauce, so serve it in with salt about the Dish brims.

94. To make Misers for Children to eat in Afternoons in Summer.

Take half a Pint of good small Beer, two spoonfuls of Sack, the Crum of half a penny Manchet, two handfuls of Currans washed clean and dried, and a little of grated Nutmeg, and a little Sugar, so give it to them cold.

95. To fry Toasts.

Take a twopenny white Loaf, and pare away the Crust, and cut thin slices of it, then dip them first in Cream, then in the yolks of Eggs well beaten, and mixed with beaten Cinamon, then fry them in Butter, and serve them in with Verjuice, Butter and Sugar.

96. To boil or rather stew Carps in their own Blood.

Take two fair Carps, and scowr them very well from slime with water and a little salt, then lay them in a Dish and open their bellies, take away their Guts, and save the Blood and Rows in the Dish, then put in a Pint of Claret Wine, some whole Spice and some Salt, with a little Horse-Radish Root, then cover them close, and let them stew over a Chafingdish of Coals, and when they are enough, lay them into a Dish which must be rubbed with a Shelots, and Sippets laid in, then take a little of the Liquor, and an Anchovie or two, with a little Butter, heat them together, and pour it over them, then garnish your Dish with Capers, Oranges or Limons, and serve it in very hot.

97. To make Fritters.

Take half a Pint of Sack and a Pint of Ale, a little Yest, the yolks of twelve Eggs, and six Whites, with some beaten Spice and a very little salt, make this into thick Batter with fine Flower, then boil your Lard, and dip round thin slices of Apples in this Batter, and fry them; serve them in with beaten spice and sugar.

98. To pickle Coleflowers.

Take some white wine Vinegar and salt, with some whole Spice, boil them together very well, then put in your Coleflowers, and cover them, and let them stand upon Embers for one hour, then take them out, and when they are cold, put them into a Pot, and boil the Liquor again with more Vinegar, and when it is cold, put it to them, and keep them close from the Air.