Take a Gill of cold-water; two whites of Eggs, and one yolk; to a quart of Flower one pound of Butter; so rowl it up, but keep out of the Flower so much as will rowl it up.

TO MAKE A PUDDING WITH PUFF-PAST

Take a new French peny-loaf, and slice it very thin, and lay it in a dish; and take three pints of Cream, and boil it with a little Mace and Nutmeg grated; sweeten it with a little Sugar, and add to it a little Salt.  Then let it stand till it be cold.  Then take ten yolks of Eggs; and beat them very well with two or three spoonfuls of the Cream; then put it into the Cream, and stir them well together:  Take the Marrow of three bones; lay half the Marrow upon the bread in good big lumps, and some Citron, and Candid Limon, and what other sweet meats you like.  Then pour it all upon the bread; then put the rest of your Marrow on the top with Citron and Candid Limon.  I forgat to tell you, that you must lay a Puff-paste at the bottom of the dish, before you put in the bread, and cover it with the same.

TO MAKE PEAR-PUDDINGS

Take a cold Turky, Capon or cold Veal.  Shred it very small; and put almost as much Beef-suet as your meat, and mince it very small.  Then put Salt and Nutmeg grated, half a pound of Currants; a little grated-bread, and a little Flower.  Then put in three yolks of Eggs, and one of the whites, beaten very well.  Then take so much Cream, as will wet them, and make them up as big as a Bon-christian pear; and as you make them up, take a little flower in your hand, that they may not cling.  Then put in little sticks at the bottom like the stems of Pears; or make them up in Balls.  Butter the dish very well, and send them up in the same dish you bake them in.  They will be baked in about half an hour:  I think the dish needeth not to be covered, whiles it baketh.  You may make minced Pyes thus:  and bake them with Puff-past in a dish like a Florenden, and use Marrow instead of Suet.

MARROW-PUDDINGS

Take the pith of Beeves; a good spoonful of Almonds very small beaten with Rose-water:  beat the pith, when the skin is taken off very well with a spoon; then mingle it with the Almonds, and put in it six yolks of Eggs well beaten, and four spoonfuls of Cream boiled and cold, it must be very thick; put in a little Ambergreece, and as much Sugar, as will sweeten them; a little Salt, and the Marrow of two good bones, cut in little pieces.  When your Beefs-guts are seasoned, fit them up and boil them.

TO MAKE RED DEAR