The accomplisht cook: or, The art & mystery of cookery

preserved orange-peel thin sliced, run it over with beaten butter, and scraping sugar. _To make an Almond Pudding._ Blanch and beat a pound of almonds, strain them with a quart of cream, a grated, penny manchet searsed, four eggs, some sugar, nutmeg grated, some dates, & salt; boil it, and serve it in a dish with beaten butter, stick it with some muskedines, or wafers, and scraping sugar. _Otherways._ Take a pound of almond-paste, some grated bisket-bread, cream, rose-water, yolks of eggs, beaten cinamon, ginger, nutmeg, some boil'd currans, pistaches, and musk, boil it in a napkin, and serve it as the former. _To make an Almond Pudding in Guts._ Take a pound of blanched almonds, beat them very small, with rosewater, and a little good new milk or cream with two or three blades of mace, and some sliced nutmegs; when it is boil'd take the spice clean from it, then grate a penny loaf and searse it through a cullender, put it into the cream, and let it stand till it be pretty cool, then put in the almonds, five or six yolks of eggs, salt, sugar and good store of marrow or beef-suet finely minced, and fill the guts. _To make a Rice Pudding to bake._ Boil the rice tender in milk, then season it with nutmeg, mace, rose-water, sugar, yolks of eggs, with half the whites, some grated bread, and marrow minced with amber-greese, and bake it in a buttered dish. _To make Rice Puddings in guts._ Boil half a pound of rice with three pints of milk, and a little beaten mace, boil it until the rice be dry, but never stir it, if you do, you must stir it continually, or else it will burn, pour your rice into a cullender or strainer, that the moisture may run clean from it, then put to it six eggs, (put away the whites of three) half a pound of sugar, a quarter of a pint of rose-water, a pound of currans, and a pound of beef-suet shred small, season it with nutmeg, cinamon, and salt, then