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

make a baked Pudding._ Take a pint of cream, warm it, and put to it eight dates minced, four eggs, marrow, rose-water, nutmegs raced and beaten, mace and salt, butter the dish, and put it in; and if you please, lay puff paste on it, and scrape sugar on it and in it. _To make a baked Pudding otherways._ Take a pint and a half of cream, and a pound of butter; set the same on fire till the butter be melted, then take three or four eggs, season it with nutmeg, rose-water, sugar, and salt, make it as thin as pankake batter, butter the dish, and baste it with a garnish of paste about it. _Otherways._ Take a penny loaf, pare it, slice it, and put it into a quart of cream with a little rose-water, break it very small, then take four ounces of almon-paste, and put in eight eggs beaten, the marrow of three or four marrow bones, three or four pippins slic't thin, or what way you please; mingle these together with a little ambergreese, and butter, then dish and bake it. _Otherways._ Take a quart of cream, put thereto a pound of beef-suet minced small, put it into the cream, and season it with nutmeg, cinamon, and rose-water, put to it eight eggs, and but four whites, and two grated manchets; mingle them well together, and put them in a butter'd dish, bake it, and being baked, scrape on sugar, and serve it. _To make black Puddings._ Take half the oatmeal, pick it, and take the blood while it is warm from the hog, strain it and put it in the oatmeal as soon us you can, let it stand all night; then take the other part of the oatmeal, pick it also, and boil it in milk till it be tender, and all the milk consumed, then put it to the blood and stir it well together, put in good store of beef or hog suet, and season it with good pudding herbs, salt, pepper, and fennil-seed, fill not the guts too full, and