t on a plate, quarter it, and put on the juyce of an orange and
sugar.

_Quelque shose otherways._

Take ten eggs, and beat them in a dish with a penny manchet grated,
a pint of cream, some beaten cloves mace, boil'd currans, some
rose-water, salt, and sugar; beat all together, and fry it either in
a whole form of a tansie, or by spoonfuls in little cakes, being
finely fried, serve them on a plate with juyce of orange and
scraping sugar.

_Other Fricase or Quelque shose._

Take twenty eggs, and strain them with a quart of cream, some
nutmeg, salt, rose-water, and a little sugar, then have sweet butter
in a clean frying-pan, and put in some pieces of pippins cut as
thick as a half crown piece round the apple being cored; when they
are finely fried, put in half the eggs, fry them a little, and then
pour on the rest or other half, fry it at two times, stir the last,
dish the first on a plate, and put the other on it with juyce of
orange and sugar.

_Other Fricase of Eggs._

Beat a dozen of eggs with cream, sugar, nutmeg, mace, and
rose-water, then have two or three pippins or other good apples, cut
in round slices through core and all, put them in a frying-pan, and
fry them with sweet butter; when they be enough, take them up and
fry half the eggs and cream in other fresh butter, stir it like a
tansie, and being enough put it out into a dish, put in the other
half of the eggs and cream, lay the apples round the pan, and the
other eggs fried before, uppermost; being finely fried, dish it on a
plate, and put to it the juyce of an orange and sugar.

* * * * *
* * * *

SECTION XXII.

_The best Ways for the Dressing of Artichocks._

_To stew Artichocks._

The artichocks being boil'd, take out the core, and take off all the
leaves, cut the bottoms into quarters splitting them in the middle;
then have a flat stewing-pan or dish with manchet toasts in it, lay
the artichocks on them, then the marrow of two bones, five or six
large maces, half a pound of preserved plumbs, with the sirrup,
verjuyce, and sugar; if the sirrup do not make them sweet enough,
let all these stew together 2 hours, if you stew them in a dish,
serve them up in it, not stirring them, only laying on some
preserves which are fresh, as barberries, and such like, sippet it,
and serve it up.

Instead of preserved, if you have none, stew ordinary plumbs which
will be c