est, three handfuls of flour, mix with water and a
little salt. Boil ten minutes in a deep pot, and cover with water when
they rise. The dough to be made about the size of an apple. The quantity
mentioned above will make a dozen of the proper size.

_Another way._

Make nice light dough, by putting your flour into a platter; make a
hollow in the middle of it, and pour in a little good small beer warmed,
an egg well beaten, and some warm milk and water. Strew salt upon the
flour, but not upon the mixture in the middle, or it will not do well.
Then make it into as light a dough as you can, and set it before the
fire, covered with a cloth, a couple of hours, to rise. Make it into
large dumplings, and set them before the fire six or seven minutes;
then put them into boiling water with a little milk in it. A quarter of
an hour will do them.

_Eggs._

Eggs left till cold will reheat to the same degree as at first. For
instance, an egg boiled three minutes and left till cold will reheat in
the same time and not be harder. It may be useful to know this when
fresh eggs are scarce.

_Whites of Eggs._

Beat up the whites of twelve eggs with rose-water, some fine grated
lemon-peel, and nutmeg; sweeten to your taste, and well mix the whole.
Boil it in four bladders, tied up in the shape of an egg, till hard;
they will take half an hour. When cold, lay them in a dish; mix half a
pint of good cream, a gill of sack, and half the juice of a Seville
orange; sweeten and mix it well, and pour it over the eggs.

_Another way._

Beat two whites in a plate in a cool place till quite stiff and they
look like snow. Lay it on the lid of a stewpan; put it in a cool oven,
and bake it of a light brown for about ten minutes.

_Figs, to dry._

Take figs when thoroughly ripe, pare them very thin, and slit them at
the top. To one pound of fruit put three quarters of a pound of sugar,
and to the sugar a pint of water; boil the syrup at first a little, skim
it very clean, and set it over coals to keep it warm. Have ready some
warm water, and when it boils put in your figs; let them boil till
tender; then take them up by the stalk, and drain them clean from water.
Put them into the syrup over the fire for two or three hours, turning
them frequently; do the same morning and evening, keeping them warm, for
nine days, till you find them begin to candy. Then lay them out upon
glasses. Turn them often the first day, on the next twice onl