a pound of fresh butter; beat all these together very well till 'tis
light and hollow; then put it in a dish, with a sheet of puff-paste at
the bottom, and bake it with tarts; scrape sugar on it, and serve it
up hot.

_To make a French-Barley Pudding_:--Take a quart of cream, and put to
it six eggs well beaten, but three of the whites; then season it with
sugar, nutmeg, a little salt, orange-flower-water, and a pound of
melted butter; then put to it six handfuls of French-barley that has
been boiled tender in milk: butter a dish, and put it in, and bake it.
It must stand as long as a venison-pasty, and it will be good.

_To make a Skirret Pye_:--Boil your biggest skirrets, and blanch them,
and season them with cinamon, nutmeg, and a very little ginger and
sugar. Your pye being ready, lay in your skirrets; season also the
marrow of three or four bones with cinamon, sugar, a little salt and
grated bread. Lay the marrow in your pye, and the yolks of twelve hard
eggs cut in halves, a handful of chesnuts boiled and blanched, and
some candied orange-peel in slices. Lay butter on the top, and lid
your pye. Let your caudle be white-wine, verjuice, some sack and
sugar; thicken it with the yolks of eggs, and when the pye is baked,
pour it in, and serve it hot. Scrape sugar on it.

_To make a Cabbage-Lettuce Pye_:--Take some of the largest and hardest
cabbage-lettuce you can get; boil them in salt and water till they are
tender; then lay them in a colander to drain dry; then have your paste
laid in your pattipan ready, and lay butter on the bottom; then lay
in your lettuce and some artichoke-bottoms, and some large pieces of
marrow, and the yolks of eight hard eggs, and some scalded sorrel;
bake it, and when it comes out of the oven, cut open the lid; and pour