gentle Oven; and when it is hot, pour some Cream either pure or artificial
over them, and serve them to the Table.



To Pickle _Marygold-Flowers._ From Mr. _T._ of _Buckingham._

Though the Marygold Flower is of old date in Pottage; yet it continues
still its stand among the useful things of the Kitchen, and cannot more
easily be worn out, according to the custom of the Country, when the
Country Folks make Broth. Mint with Pease, Fennel with Mackarel, and such
like, cannot be forgot. And as the Marygold-Flowers are used in Porridge, I
send the Receipt how to pickle them. Strip the Flower-leaves off, when you
have gather'd the Flowers, at Noon, or in the Heat of the Day, and boil
some Salt and Water; and when that is cold, put your Marygold-Flower Leaves
in a Gallypot, and pour the Salt and Water upon them; then shut them up
close till you use them, and they will be of a fine Colour, and much fitter
for Porridge than those that are dry'd.



Seed-Cake. From the same.

Make some Paste of fine Flour, such as you would make for light Bread, with
Yeast. Take five Pounds of this Dough, Without Salt in it, and cover it
before a Fire for half an Hour, to make it rise; then take two Pounds and a
half of fresh Butter melted, and five Eggs beaten well with half a Pound of
fine _Lisbon_ Sugar. Mix these well with your Paste, and work it till it is
as light as possible; and when your Oven is very hot and clean, strew into
your Cake a Pound of smooth Caraway Comfits; then put some Butter on the