t, take the yolks and whites
of six eggs, beat them with two spoonfuls of powder sugar, half a
nutmeg, and a little salt, so put it to your bread; take half a pound
of currans well cleaned, put them to your eggs, then take a handful of
the mildest herbs you can get, gather them so equal that the taste of
one be not above the other, wash and chop them very small, put as many
of them in as will make a deep green, (don't put any parsley among
them, nor any other strong herb) so mix them all together, and boil
them in a cloth, make them about the bigness of middling apples; about
half an hour will boil them; put them into your dish, and have a little
candid orange, white wine, butter and sugar for sauce, so serve them
up.

171. _To make_ MARROW TARTS.

To a quart of cream put the yolks of twelve eggs, half a pound of
sugar, some beaten mace and cinnamon, a little salt and some sack, set
it on the fire with half a pound of biskets, as much marrow, a little
orange-peel and lemon-peel; stir it on the fire till it becomes thick,
and when it is cold put it into a dish with puff-paste, then bake it
gently in a slow oven.

172. _To make_ PLAIN FRUIT DUMPLINGS.

Take as much flour as you would have dumplings in quantity, put it to a
spoonful of sugar, a little salt, a little nutmeg, a spoonful of light
yeast, and half a pound of currans well washed and cleaned, so knead
them the stiffness you do a common dumpling, you must have white wine,
sugar and butter for sauce; you may boil them either in a cloth or
without; so serve them up.

173. _To make_ OYSTER LOAVES.

Take half a dozen French loaves, rasp them and make a hole at the top,
take out all the crumbs and fry them in butter till they be crisp; when
your oysters are stewed, put them into your loaves, cover them up
before the fire to keep hot whilst you want them; so serve them up.

They are proper either for a side-dish or mid-dish.

You may make cockle loaves or mushroom-loaves the same way.

174. _To make a_ GOOSEBERRY PUDDING.

Take a quart of green gooseberries, pick, coddle, bruise and rub them
through a hair-sieve to take out the pulp; take six spoonfuls of the
pulp, six eggs, three quarters of a pound of sugar, half a pound of
clarified butter, a little lemon-peel shred fine, a handful of
bread-crumbs or bisket, a spoonful of rose-water or orange-flower
water; mix these well together, and bake it with paste round the dish;
you may add sweetmeats if y