throw them into boiling water, and let them boil till they are enough,
you may also put some green Goosberries into some, and when either of
these are boiled, cut them open and put in Rosewater Butter and Sugar.


182. _To make_ French _Puffs._

Take Spinage Parsley and Endive, with a little Winter savory, and wash
them, and mince them very fine; season them with Nutmeg, Ginger and
Sugar, season them with Eggs, and put in a little Salt, then cut a Limon
into thin round slices, and upon every slice of Limon lay one spoonful
of it.

Then fry them, and serve them in upon some Sippets, and pour over them
Sack, Sugar and butter.


183. _To make Apple Puffs._

Take a Pomewater, or any other Apple that is not hard or harsh in taste,
mince it with a few Raisins of the Sun stoned, then wet them with Eggs,
and beat them together with the back of a Spoon, season them with
Nutmeg, Rosewater, Sugar, and Ginger, drop them into a frying pan with a
Spoon into hot Butter, and fry them, then serve them in with the juice
of an Orange and a little Sugar and Butter.


184. _To make Kickshaws, to bake or fry in what shape you please._

Take some Puff-paste and roul it thin, if you have Moulds work it upon