Having your Paste ready in your Pan, put in your Pompion pared and cut
in thin slices, then fill up your Pie with sharp Apples, and a little
Pepper, and a little Salt, then close it, and bake it, then butter it,
and serve it in hot to the Table.


93. _To fry Pompion._

Cut it in thin slices when it is pared, and steep it in Sack a while,
then dip it in Eggs, and fry it in Butter, and put some Sack and Butter
for Sauce, so serve it in with salt about the Dish brims.


94. _To make Misers for Children to eat in Afternoons in Summer._

Take half a Pint of good small Beer, two spoonfuls of Sack, the Crum of
half a penny Manchet, two handfuls of Currans washed clean and dried,
and a little of grated Nutmeg, and a little Sugar, so give it to them
cold.


95. _To fry Toasts._

Take a twopenny white Loaf, and pare away the Crust, and cut thin slices
of it, then dip them first in Cream, then in the yolks of Eggs well
beaten, and mixed with beaten Cinamon, then fry them in Butter, and
serve them in with Verjuice, Butter and Sugar.