_To make an Almond Pudding._

Take two or three French-Rowles, or white penny bread, cut them in
slices, and put to the bread as much Cream as wil cover it, put it on
the fire till your Cream and bread be very warm, then take a ladle or
spoon and beat it very well together, put to this twelve Eggs, but not
above foure whites, put in Beef Suet, or Marrow, according to your
discretion, put a pretty quantity of Currans and Raisins, season the
Pudding with Nutmeg, Mace, Salt, and Sugar, but very little flower for
it will make it sad and heavy; make a piece of puff past as much as will
cover your dish, so cut it very handsomely what fashion you please;
Butter the bottome of your Dish, put the pudding into the Dish, set it
in a quick Oven, not too hot as to burne it, let it bake till you think
it be enough, scrape on Sugar and serve it up.


_To boyle Cream with French Barly._

Take the third part of a pound of French Barley, wash it well with fair
water, and let it lie all night in fair water, in the morning set two
skillets on the fire with faire water, and in one of them put your
Barley, and let it boyle till the water look red, then put the water
from it, and put the Barley into the other warme water, thus boyl it and
change with fresh warm water till it boyl white, then strain the water
clean from it, then take a quart of Creame, put into it a Nutmeg or two
quartered, a little large Mace and some Sugar, and let it boyl together
a quarter of an hour, and when it hath thus boyled put into it the yolks
of three or foure Eggs, well beaten with a little Rose-water, then dish
it forth, and eat it cold.