175. _To make a_ Cambridge_-Pudding._

Take grated bread searced through a Cullender, then mix it with fine
Flower, minced Dates, Currans, beaten Spice, Suet shred small, a little
salt, sugar and rosewater, warm Cream and Eggs, with half their Whites;
mould all these together with a little Yest, and make it up into a Loaf,
but when you have made it in two parts, ready to clap together, make a
deep hole in the one, and put in butter, then clap on the other, and
close it well together, then butter a Cloth and tie it up hard, and put
it into water which boiles apace, then serve it in with Sack, Butter and
Sugar.

You may bake it if you please in a baking-pan.


176. _To make a Pudding of Goose Blood._

Save the blood of a Goose, and strain it, then put in fine Oatmeal
steeped in warm Milk, Nutmeg, Pepper, sweet Herbs, Sugar, Salt, Suet
minced fine, Rosewater, Limon Pill, Coriander seeds, then put in some
Eggs, and beat all these together very well, then boil them how you do
like, either in a buttered Cloth or in Skins, or rost it within the Neck
of the Goose.


177. _To make Liver Puddings._

Take a Hogs Liver boiled and cold, grate it like Bread, then take new
Milk and the Fat of a Hog minced fine, put it to the Bread and the