oo thick you may add a little more water; take half a
pound of currans, wash them well and plump them, and put to them your
barley, half a pound of raisins and stone them; let them boil in the
gruel whilst they are plump, when they are enough put to them a little
white wine, a little juice of lemon, grate in half a nutmeg, and
sweeten it to your taste, so serve them up.

279. _To make_ RICE GRUEL.

Boil half a pound of rice in two quarts of soft water, as soft as you
would have it for rice milk, with some slices of lemon-peel, and a
stick of cinnamon; add to it a little white wine and juice of lemon to
your taste, put in a little candid orange sliced thin, and sweeten it
with fine powder sugar; don't let it boil after you put in your wine
and lemon, put it in a china dish, with five or six slices of lemon, so
serve it up.

280. _To make_ SCOTCH CUSTARD, _to eat hot for Supper_.

Boil a quart of cream with a stick of cinnamon, and a blade of mace;
take six eggs, both yolks and whites (leave out the strains) and beat
them very well, grate a long bisket into your cream, give it a boil
before you put in your eggs, mix a little of your cream amongst your
eggs before you put 'em in, so set it over a slow fire, stirring it
about whilst it be thick, but don't let it boil; take half a pound of
currans, wash them very well, and plump them, then put them to your
custard; you must let your custard be as thick as will bear the currans
that they don't sink to the bottom; when you are going to dish it up,
put in a large glass of sack, stir it very well, and serve it up in a
china bason.

281. _To make a Dish of_ MULL'D MILK.

Boil a quart of new milk with a stick of cinnamon, then put to it a
pint of cream, and let them have one boil together, take eight eggs,
(leave out half of the whites and all the strains) beat them very well,
put to them a jill of milk, mix all together, and set it over a slow
fire, stir it whilst it begins to thicken like custard, sweeten it to
your taste, and grate in half a nutmeg; then put it into your dish with
a toast of white bread.

This is proper for a supper.

282. _To make_ LEATCH.

Take two ounces of isinglass and break it into bits, put it into hot
water, then put half a pint of new milk into the pan with the
isinglass, set it on the fire to boil, and put into it three or four
sticks of good cinnamon, two blades of mace, a nutmeg quartered, and
two or three cloves, boil it till th