f a pound of fresh Butter, and then season it as you do the other
above-named.

9. _Another way for Cheese-cakes._

Take the same quantity of Curd, and mix it with half a Pound of Rice
boiled tender in Milk, one quarter of a pound of fresh Butter, the yolks
of eight Eggs, one Pint of Cream, beaten Spice, two pounds of Currans
first plumped, Rosewater and Sugar, and a little Salt, and so bake them,
not too much.

10. _To make fresh Cheese._

Take some very tender Cheese-Curd, stamp it very well in a Mortar with a
little Rosewater, wherein whole Spice hath been steeped, then let it
stand in a little Cullender about half an hour, then turn it out into
your Dish, and serve it to the Table with Cream, Wine, and Sugar.

11. _Another way for a fresh Cheese._

Take a quart of Cream, and boil in it whole Spice, then stir in the
yolks of eight Eggs, and four whites well beaten, and when they are hot,
put in so much Sack as will give it a good taste, then stir it over the
Fire till it runneth on a Curd, then beat it in a Mortar as the other,
and serve it to the Table with Cream and Sugar.

12. _To make Oatmeal Pudding._

Take Oatmeal beaten fine, put to it some Cream, beaten Spice, Rosewater
and Sugar, some Currans, some Marrow, or Beef Suet shred fine, and a
little Salt, then Butter your pan and bake it.

13. _Puddings in Balls to stew or to fry._

Take part of a Leg of Veal, parboil it, and shred it fine with some Beef
Suet, then take some Cream, Currans, Spice, Rosewater, Sugar and a
little Salt, a little grated Bread, and one handful of Flower, and with
the yolks of Eggs make them in Balls, and stew them between two Dishes,
with Wine and Butter, or you may make some of them in the shape of
Sausages, and fry them in Butter, so serve them to the Table with Sugar
strewed over them.

14. _To boil Pigeons._

Take your largest Pigeons and cut them in halves, wash them and dry
them, then boil a little water and Salt with some whole Spice, and a
little Faggot of sweet Herbs, then put in your Pigeons and boil them,
and when they are enough, take some boiled Parsley shred small, some
sweet Butter, Claret Wine, and an Anchovy, heat them together, then put
in the yolks of Eggs, and make it thick over the Fire, then put in your
Pigeons into a Dish, garnished with pickled Barberries and raw Parsley,
and so pour over them your Sawce, and serve it to the Table.

15. _To make an Apple Tansie._

Take a Quart of C