53. _To bake Collops of Bacon and Eggs._

Take a Dish and lay a Pie-plate therein, then lay in your Collops of
Bacon, and break your Eggs upon them.

Then lay on Parsley, and set them into an Oven not too hot, and they
will be rather better than fried.


54. _To make Furmity._

Take some new Milk or Cream, and boil it with whole Spice, then put in
your Wheat or Pearl Barley boiled very tender in several Waters, when it
hath boiled a while, thicken it with the yolks of Eggs well beaten, and
sweeten it with Sugar, then serve it in with fine Sugar on the Brims of
the Dish.


55. _To make Barly Broth._

Take French Barley boiled in several waters, and to a Pound of it, put
three quarts of water, boil them together a while with some whole Spice,
then put in as many Raisins of the Sun and Currans as you think fit,
when it is well boiled, put in Rosewater, Butter and Sugar, and so eat
it.


56. _To make Barley Broth with Meat._