flour, rub into it three quarters of a pound of fresh butter, till
'tis like grated bread, something more than half a pound of sugar,
half a nutmeg, and half a race of ginger grated; three eggs, yolks
and whites beaten very well, and put to them half a pint of thick
ale-yeast, three or four spoonfuls of sack. Make a hole in your flour,
and pour in your yeast and eggs, and as much milk just warm, as will
make it into a light paste. Let it stand before the fire to rise half
an hour; then make it into a dozen and half of wigs; wash them over
with eggs just as they go into the oven; a quick oven, and half an
hour will bake them.

_To make Carrot or Parsnip Puffs_:--Scrape and boil your carrots or
parsnips tender; then scrape or mash them very fine, add to a pint of
pulp the crumb of a penny-loaf grated, or some stale biscuit, if
you have it, some eggs, but four whites, a nutmeg grated, some
orange-flower-water, sugar to your taste, a little sack, and mix it up
with thick cream. They must be fry'd in rendered suet, the liquor very
hot when you put them in; put in a good spoonful in a place.

_A Tansy_:--Boil a quart of cream or milk with a stick of cinamon,
quarter'd nutmeg, and large mace; when half cold, mix it with twenty
yolks of eggs, and ten whites; strain it, then put to it four grated
biskets, half a pound of butter, a pint of spinage-juice, and a little
tansy, sack, and orange-flower-water, sugar, and a little salt; then
gather it to a body over the fire, and pour it into your dish, being
well butter'd. When it is baked, turn it on a pye-plate; squeeze on
it an orange, grate on sugar, and garnish it with slic'd orange and a
little tansy. Made in a dish; cut as you please.

_To make Sack Cream_:--Take the yolks of two eggs, and three spoonfuls