rt of good thick sweet cream, and put to it grated nutmeg, a race
of ginger grated, as much cinamon beaten fine, and a penny white
loaf grated also, mix them all together with a little salt, then
stamp some green wheat with some tansie herbs, strain it into the
cream and eggs, and stir all together; then take a clean frying-pan,
and a quarter of a pound of butter, melt it, and put in the tansie,
and stir it continually over the fire with a slice, ladle, or
saucer, chop it, and break it as it thickens, and being well
incorporated put it out of the pan into a dish, and chop it very
fine; then make the frying pan very clean, and put in some more
butter, melt it, and fry it whole or in spoonfuls; being finely
fried on both sides, dish it up, and sprinkle it with rose-vinegar,
grape-verjuyce, elder-vinegar, couslip-vinegar, or the juyce of
three or four oranges, and strew on good store of fine sugar.

_Otherways._

Take a little tansie, featherfew, parsley, and violets stamp and
strain them with eight or ten eggs and salt, fry them in sweet
butter, and serve them on a plate and dish with some sugar.

_A Tansie for Lent._

Take tansie and all manner of herbs as before, and beaten almond,
stamp them with the spawn of pike or carp and strain them with the
crumb of a fine manchet, sugar, and rose-water, and fry it in sweet
butter.

_Toasts of Divers sorts._

_First, in Butter or Oyl._

Take a cast of fine rouls or round manchet, chip them, and cut them
into toasts, fry them in clarified butter, frying oyl, or sallet
oyl, but before you fry them dip them in fair water, and being
fried, serve them in a clean dish piled one upon another, and sugar
between.

_Otherways._

Toste them before the fire, and run them over with butter, sugar, or
oyl.

_Cinamon Toasts._

Cut fine thin toasts, then toast them on a gridiron, and lay them in
ranks in a dish, put to them fine beaten cinamon mixed with sugar
and some claret, warm them over the fire, and serve them hot.

_French Toasts._

Cut French bread, and toast it in pretty thick toasts on a clean
gridiron, and serve them steeped in claret, sack, or any wine, with
sugar and juyce of orange.

* * * * *
* * * *

SECTION VII.

_The most Excellent Ways of making All sorts of Puddings._

_A boil'd Pudding._

Beat the yolks of three eggs, with rose-water, and half a pint of
cr