Take the yolks of twelve Eggs, and six Whites, a little Yeast, Salt and
beaten Ginger, wet some Flower with this, and make it into a Paste, let
it lie to rise a while, and then make it into Loaves, and prick them,
and bake them, then put in white wine and butter and sugar, and serve it
in.


90. _To make a Calves Chaldron Pie, and Puddings also of it._

Take a fat Calves Chaldron boiled tender, and shred it very small, then
season it with beaten spice and salt:

Then put in a pound of Currans and somewhat more, and as much Sugar as
you think fit, and a little Rosewater; then having your Pie ready, fill
it with this, and press it down; close it and bake it, then put some
Wine into it, and so eat it.

If you will make Puddings of it, you must add a little Cream and grated
bread, a little Sack, more Sugar, and the yolks of Eggs, and so you may
bake them, or boil, or fry them.


91. _To make Rice-Cream._

Boil a quart of Cream, then put in two handfuls of Rice Flower, and a
little fine Flower, as much Sugar as is fit, the yolk of an Egg, and
some Rosewater.


92. _To make a Pompion-Pie._