and put in the yolke of two or three Eggs; you may put Rose-water into
them, and so stir it altogether, and serve it to the Table when it is
cold.


_To make an Otemeale Pudding_.

Take a Porringer full of Oatmeale beaten to flower, a pint of Creame,
one Nutmeg, four Eggs beaten, three whites, a quarter of a pound of
Sugar, a pound of Beefe-suet well minced, mingle all these together and
so bake it. An houre will bake it.


_To make a green Pudding._

Take a penny loafe of stale Bread, grate it, put to halfe a pound of
Sugar, grated Nutmeg, as much Salt as will season it, three quarters of
a pound of beef-suet shred very small, then take sweet Herbs, the most
of them Marigolds, eight Spinages: shred the Herbs very small, mix all
well together, then take two Eggs and work them up together with your
hand, and make them into round balls, and when the water boyles put them
in, serve them with Rose-water, Sugar, and Butter or Sauce.


_To make good Sausages._

Take the lean of a Legge of Pork, and four pound of Beefe-suet, or
rather butter, shred them together very small, then season it with three
quarters of an ounce of Pepper, and halfe an ounce of Cloves and Mace
mixed together, as the Pepper is, a handfull of Sage when it is chopt