little Rosewater, wherein whole Spice hath been steeped, then let it
stand in a little Cullender about half an hour, then turn it out into
your Dish, and serve it to the Table with Cream, Wine, and Sugar.


11. _Another way for a fresh Cheese._

Take a quart of Cream, and boil in it whole Spice, then stir in the
yolks of eight Eggs, and four whites well beaten, and when they are hot,
put in so much Sack as will give it a good taste, then stir it over the
Fire till it runneth on a Curd, then beat it in a Mortar as the other,
and serve it to the Table with Cream and Sugar.


12. _To make Oatmeal Pudding._

Take Oatmeal beaten fine, put to it some Cream, beaten Spice, Rosewater
and Sugar, some Currans, some Marrow, or Beef Suet shred fine, and a
little Salt, then Butter your pan and bake it.


13. _Puddings in Balls to stew or to fry._

Take part of a Leg of Veal, parboil it, and shred it fine with some Beef
Suet, then take some Cream, Currans, Spice, Rosewater, Sugar and a
little Salt, a little grated Bread, and one handful of Flower, and with
the yolks of Eggs make them in Balls, and stew them between two Dishes,
with Wine and Butter, or you may make some of them in the shape of
Sausages, and fry them in Butter, so serve them to the Table with Sugar
strewed over them.