131. _To make a Pumpion Pie._

Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten
Eggs and Herbs shred small, and fry it till it be enough, then lay it
into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the
bottom some sharp Apples; when it is baked, butter it and serve it in.


132. _To make an Artichoke Pudding._

Boil a quart of Cream with whole Spice, then put in half a pound of
sweet Almonds blanched, and beaten with Rosewater; when they have boiled
well, take it from the fire, and take out the Spice, when it is almost
cold, put in the yolks of ten Eggs, some Marrow and some bottoms of
Artichokes, then sweeten it with Sugar and put in a little Salt, then
butter a Dish, and bake it in it, serve it to the Table stuck full of
blanched Almonds, and fine Sugar strewed over it.


133. _To pickle Sprats like Anchovies._

Take a Peck of the biggest Sprats without their heads, and salt them a
little over night, then take a Pot or Barrel, and lay in it a Lay of Bay
salt, and then a lay of Sprats, and a few Bay leaves, then salt again;
thus do till you have filled the Vessel, put in a little Limon Pill also
among your Bay leaves, then cover the Vessel and pitch it, that no Air
get in, set it in a cool Cellar, and once in a week turn it upside down;
in three Months you may eat of them.