nger, lay
butter on your paste, and lay a rank of frog, and a rank of Eel,
some currans, gooseberries or grapes, raisins, pine-apple seeds,
juyce of orange, sugar, and butter; thus do three times, close up
your dish, and being baked ice it.

Make your paste of almond milk, flour, butter, yolks of eggs, and
sugar.

In the foresaid dish you may add fryed onions, yolks of hard eggs,
cheese-curds, almond-paste, or grated cheese.

_To make a made Dish of Marrow._

Take the marrow of two or three marrow-bones, cut it into pieces
like great square dice, and put to it a penny manchet grated fine,
some slic't dates, half a quartern of currans, a little cream,
rosted wardens, pippins or quinces slic't, and two or three yolks of
raw eggs, season them with cinamon, ginger, and sugar, and mingle
all together.

_A made Dish of Rice in Puff Paste._

Boil your rice in fair water very tender, scum it, and being boil'd
put it in a dish, then put to it butter, sugar, nutmeg, salt,
rose-water, and the yolks of six or eight eggs, put it in a dish, of
puff paste, close it up and bake it, being baked, ice it, and caste
on red and white biskets, and scraping sugar.

Sometimes for change you may add boil'd currans and beaten cinamon,
and leave out nutmeg.

_Otherways of Almond-Paste, and boiled Rice._

Mix all together with some cream, rose-water, sugar, cinamon, yolks
of eggs, salt, some boil'd currans, and butter; close it up and bake
it in puff-paste, ice it, and cast on red and white biskets and
scrape on sugar.

_Otherways a Made Dish of Rice and Paste._

Wash the rice clean, and boil it in cream till it be somewhat thick,
then put it out into a dish, and put to it some sugar, butter, six
or eight yolks of eggs, beaten cinamon, slic't dates, currans,
rose-water, and salt, mix all together, and bake it in puff paste or
short paste, being baked ice it, and cast biskets on it.

_To make a made Dish of Rice, Flour, and Cream._

Take half a pound of rice, dust and pick it clean, then wash it, dry
it, lay it abroad in a dish as thin as you can or dry it in a
temperate oven, being well dried, rub it, and beat it in a mortar
till it be as fine as flour; then take a pint of good thick cream,
the whites of three new laid eggs, well beaten together, and a
little rose-water, set it on a soft fire, and boil it till it be
very thick, then put it in a platter and let it stand till it be
cold, then slice it out like