your Sallet, and you may also put upon it, the Oyl
and Vinegar, you soaked the Herrings in.

AN OAT-MEAL-PUDDING

Take a Pint of Milk; and put to it a Pint of large or midling Oat-meal; let
it stand upon the fire, until it be scalding hot: Then let it stand by and
soak about half an hour: Then pick a few sweet Herbs and shred them, and
put in half a pound of Currants, and half a pound of Suet, and about two
spoonfuls of Sugar, and three or four Eggs. These put into a bag, and
boiled, do make a very good Pudding.

TO MAKE PEAR-PUDDINGS

Take a cold Capon, or half-rosted, which is much better; then take Suet,
shred very small the meat and Suet together; then half as much grated
bread, two spoonfuls of Flower, Nutmegs, Clove and Mace; Sugar as much as
you please; half a Pound of Currants; the yolks of two Eggs, and the white
of one; and as much Cream, as will make it up in a stiff Paste. Then make
it up in fashion of a pear, a stick of Cinnamon for the stalk, and the head
a Clove.

TO MAKE CALL-PUDDINGS

Take three Marrow-bones, slice them; water the Marrow over night, to take
away the blood. Then take the smallest of the Marrow, and put it into the
Puddings, with a Peny-loaf grated, a spoonful of Flower, and Spice as
before; a quarter of a pound of Currants; Sugar as much as you please, four
Eggs, two of the whites taken away. Cream as much as will make it as stiff
as other Puddings. Stuff the Call of Veal cut into the bigness of little
Hogs-puddings; you must sow them all to one end; and so fill them; then
sow up the other end, and when they are boiled, take hold of the thred, and
they will all come out. You must boil them in half white Wine and half
Water; with one large Mace, a few Currants, a spoonful of the Pudding
stuff, the Marrow in whole lumps; all this first boiled up, then put in
your Puddings, and when half boiled, put in your Marrow. One hour will boil
them. Serve them up with Sippets, and no more Liquor, then will serve them
up; you must put Salt in all the Puddings.

A BARLEY PUDDING

Take two Ounces of Barley pick'd and washed; boil it in Milk, till it is
tender; then let your Milk run from it; Then take half a Pint of Cream, and
six spoonfuls of the boiled Barley; eight spoonfuls of grated bread, four
Eggs, two whites taken away. Spice as you please, and Sugar and Salt as you
think fit, one Marrow-bone, put in the lumps as whole as you can; Then make
Puff-paste, and rowl a thin sheet of