bread be very warm, then take a ladle or
spoon and beat it very well together, put to this twelve Eggs, but not
above foure whites, put in Beef Suet, or Marrow, according to your
discretion, put a pretty quantity of Currans and Raisins, season the
Pudding with Nutmeg, Mace, Salt, and Sugar, but very little flower for
it will make it sad and heavy; make a piece of puff past as much as will
cover your dish, so cut it very handsomely what fashion you please;
Butter the bottome of your Dish, put the pudding into the Dish, set it
in a quick Oven, not too hot as to burne it, let it bake till you think
it be enough, scrape on Sugar and serve it up.

_To boyle Cream with French Barly._

Take the third part of a pound of French Barley, wash it well with fair
water, and let it lie all night in fair water, in the morning set two
skillets on the fire with faire water, and in one of them put your
Barley, and let it boyle till the water look red, then put the water
from it, and put the Barley into the other warme water, thus boyl it and
change with fresh warm water till it boyl white, then strain the water
clean from it, then take a quart of Creame, put into it a Nutmeg or two
quartered, a little large Mace and some Sugar, and let it boyl together
a quarter of an hour, and when it hath thus boyled put into it the yolks
of three or foure Eggs, well beaten with a little Rose-water, then dish
it forth, and eat it cold.

_To make Cheese-Cakes._

Take three Eggs and beat them very well, and as you beat them, put to
them as much fine flower as will make them thick, then put to them three
or four Eggs more, and beat them altogether; then take one quart of
Creame, and put into it a quarter of a pound of sweet butter, and set
them over the fire, and when it begins to boyle, put to it your Eggs and
flower, stir it very well, and let it boyle till it be thick, then
season it with Salt, Cinamon, Sugar, and Currans, and bake it.

_To make a Quaking Pudding._

Take a pint and somewhat more of thick Creame, ten Egges, put the whites
of three, beat them very well with two spoonfuls of Rose-water; mingle
with your Creame three spoonfuls of fine flower, mingle it so well, that
there be no lumps in it, put it altogether, and season it according to
your Tast; Butter a Cloth very well, and let it be thick that it may not
run out, and let it boyle for half an hour as fast as you can, then take
it up and make Sauce with Butter, Rose-water and S