drain it well in a Cullender, then put to it plumped Currans, Nutmeg,
Salt, Sugar and Butter, with a little Cream, and the yolks of hard Eggs
beaten fine, then having your Paste ready laid in your baking-pan, lay
in a little butter, and then your Spinage, and then a little Butter
again; so close it, and bake it, and serve it to the Table hot, with
Sugar strewed over it.


48. _Artichoke Cream._

Take the tender bottoms of Artichokes, and beat them in a Mortar, and
pick out all the strings, then boil a quart of Cream with large Mace and
Nutmeg, then put in your bottoms, and when they have boiled a while, put
in the yolks of six Eggs well beaten, and so much Sugar as you think
fit, and heat them together over the fire, then pour it into a Dish, and
when it is cold serve it in with Sugar strewed over it.


49. _To make very fine Rolls for Noble Tables._

Take half a Peck of fine Flower, the yolks of 4 Eggs and a little Salt,
with a Pint of Ale yest, mix them together, and make them into a Paste
with warm Milk and a little Sack, them mould it well, and put it into a
warm Cloth to rise, when your Oven is hot, mould it again, and make it
into little Rolls, and bake them, then rasp them, and put them into the
Oven again for a while, and they will eat very crisp and fine.


50. _To make short Rolls._