ream and boil it with whole Spice a while, then put in
some grated Bread, and cover it off the Fire, that it may scald a
little; then put in eight Eggs well beaten, and sweeten it with Sugar;
then put in a Pint or more of whole Rasberries, and so boil it in a
Cloth, and take heed you do not boil it too much, then serve it in with
Wine, Butter and Sugar.

You may sometimes leave out the Rasberries, and put in Cowslip Flowers,
or Goosberries.

283. _To make a Calves foot Pudding._

Take those which are tenderly boiled and shred them small with
Beef-Suet, then put to four Feet one quart of Cream and eight Eggs well
beaten, a little Salt, some Rosewater and Sugar, some beaten Spice, and
one pound of Currans; mix all these well together, and boil it or bake
it; but if you would Butter it, then do not put in Suet.

284. _To make a Pudding to rost._

Take a Pint of Cream, scald a little grated Bread in it, then put in
three Eggs beaten, a little Flower, Currans, beaten Spice, Suet, Sugar
and Salt, with some Beef Suet finely shred, make it pretty stiff, and
wrap it in a Lambs Caul, and rost it on a Spit with a Loin of Lamb; if
you please, you may put in a little Rosewater.

285. _To make Cream of divers things._

Take a Quart of Cream and boil it a while, then put in eight yolks of
Eggs, and six Whites well beaten, put them in over the Fire, and stir
them lest they turn, then when it is almost enough, put in some Candied
Eringo Root, Orange or Limon Pill Candied, and cut thin, preserved
Plums, without the Stones, Quince, Pippin, Cherries, or the like; if you
do not like it so thick, put fewer Eggs into it.

286. _To make Cream of Artichoke Bottoms._

Take a Quart of Cream and boil it with a little whole Mace a while; then
have your Artichoke Bottoms boiled very tender, and bruise them well in
a Mortar, then put them into the Cream, and boil them a while, then put
in so many yolks of Eggs as you think fit, and sweeten it to your taste;
when you think it is enough, pour it out, and serve it in cold.

287. _To pickle Barberries._

Take your Barberries and pick out the fairest Bunches of them, then take
the Refuse, and with some Water and Salt, so strong as will bear an Egg,
boil them together for half an hour or more, then lay your fair Bunches
into a Pot, and when the Liquor is cold, pour it over them.

288. _To pickle French Beans._

Take them before they be too old, and boil them tender, then put them