59. _To make a hasty Pudding._

Take one quart of Cream and boil it, then put in two Manchets grated,
and one pound almost of Currans plumped, a little Salt, Nutmeg and
Sugar, and a little Rosewater, and so let them boil together, stirring
them continually over the Fire, till you see the butter arise from the
Cream, and then pour it into a Dish and serve it in with fine Sugar
strewed on the brims of the Dish.


60. _Another way to make a hasty Pudding._

Take good new milk and boil it, then put in Flower, plumped Currans,
beaten spice, Salt and Sugar, and stir it continually till you find it
be enough, then serve it in with Butter and Sugar, and a little Wine if
you please.


61. _To make Spanish Pap._

Boil a quart of Cream with a little whole Spice, when it is well boiled,
take out the Spice, and thicken it with Rice Flower, and when it is
well boiled, put in the yolks of Eggs, and Sugar and Rosewater, with a
very little Salt, so serve it to the Table either hot or cold, with fine
Sugar strewed on the brims of the Dish.


62. _To make Gravie Broth._