leach, cast some bisket upon it, and so
serve it.

_To make a made Dish of Rice, Prunes, and Raisins._

Take a pound of prunes, and as many raisins of the sun, pick and
wash them, then boil them with water and wine, of each a like
quantity; when you first set them on the fire, put rice flour to
them, being tender boil'd strain them with half a pound of sugar,
and some rose-water, then stir the stuff till it be thick like
leach, put it in a little earthen pan, being cold slice it, dish it,
and cast red and white bisket on it.

_To make a made Dish of Blanchmanger._

Take a pint of cream, the whites of six new laid eggs, and some
sugar; set them over a soft fire in a skillet and stir it
continually till it be good and thick, then strain it, and being
cold, dish it on a puff-paste bottom with a cut cover, and cast
biskets on it.

_A made Dish of Custard stuff, called an Artichock Dish._

Boil custard stuff in a clean scowred skillet, stir it continually,
till it be something thick, then put it in a clean strainer, and let
it drain in a dish, strain it with a little musk or ambergriese,
then bake a star of puff paste on a paper, being baked take it off
the paper, and put it in a dish for your stuff, then have lozenges
also ready baked of puff paste, stick it round with them, and scrape
on fine sugar.

_A made Dish of Butter and eggs._

Take the yolks of twenty four eggs, and strain them with cinamon,
sugar, and salt; then put melted butter to them, some fine minced
pippins, and minced citron, put it on your dish of paste, and put
slices of citron round about it, bar it with puff paste, and the
bottom also, or short paste in the bottom.

_To make a made dish of Curds._

Take some tender curds, wring the wehy from them very well, then put
to them two raw eggs, currans, sweet butter, rose-water, cinamon,
sugar, and mingle all together, then make a fine paste with flour,
yolks of egs, rose-water, & other water, sugar, saffron, and butter,
wrought up cold, bake it either in this paste or in puff-paste,
being baked ice it with rose-water, sugar, and butter.

_To make a Paste of Violets, Cowslips, Burrage, Bugloss, Rosemary
Flowers,_ &c.

Take any of these flowers, pick the best of them, and stamp them in
a stone mortar, then take double refined sugar, and boil it to a
candy height with as much rosewater as will melt it, stir it
continually in the boiling, and being boiled thick, cast it into