Take half a dozen codlins, or any other good apples, pare and core
them, make a little cold butter paste, and roll it up about the
thickness of your finger, so lap around every apple, and tie them
single in a fine cloth, boil them in a little salt and water, and let
the water boil before you put them in; half an hour will boil them; you
must have for sauce a little white wine and butter; grate some sugar
round the dish, and serve them up.


170. _To make_ HERB DUMPLINGS.

Take a penny loaf, cut off the out crust, and the rest in slices, put
to it as much hot milk as will just wet it, take the yolks and whites
of six eggs, beat them with two spoonfuls of powder sugar, half a
nutmeg, and a little salt, so put it to your bread; take half a pound
of currans well cleaned, put them to your eggs, then take a handful of
the mildest herbs you can get, gather them so equal that the taste of
one be not above the other, wash and chop them very small, put as many
of them in as will make a deep green, (don't put any parsley among
them, nor any other strong herb) so mix them all together, and boil
them in a cloth, make them about the bigness of middling apples; about
half an hour will boil them; put them into your dish, and have a little
candid orange, white wine, butter and sugar for sauce, so serve them
up.


171. _To make_ MARROW TARTS.

To a quart of cream put the yolks of twelve eggs, half a pound of
sugar, some beaten mace and cinnamon, a little salt and some sack, set