batter, and fry them in butter. When enough, lay them in your dush, and pour melted butter over them.
Celery with cream.
WASH and clean fix or eight heads of celery, cut them about three inches long, boil them tender, pour away all the water, and take the yolks of four eggs beat fine, half a pint of cream, a little salt and nutmeg, pour it over, keeping the pan shaking all the while. When it begins to be thick, dish it up.
Cauliflowers fried.
TAKE two fine cauliflowers, boil them in milk and water, then leave one whole, and pull the other to pieces; take half a pound of butter, with two spoonfuls of water, a little dust of flour, and melt the butter in a stew-pan; then put in the whole cauliflower cut in two, and the other pulled to pieces, and fry it till it is of a very light brown, Season it with pepper and salt. When it is enough, lay the two halves in the middle, and pour the rest all over.
To make an oatmeal pudding.
TAKE a pint of fine oatmeal, boil it in three pints of new milk, stirring it till it is as thick as a hasty-puddings take it off, and stir in half a pound of fresh butter, a little beaten mace and nutmeg, and a gill of sack; then beat up eight eggs, half the whites, stir all well together, lay puff-paste all over the dish, pour in the pudding, and bake it half an hour. Or you may boil it with a few currants.
To make a potato pudding.
TAKE a quart of potatoes, boil them soft, peel them, and mash them with the back of a spoon, and rub them through a sieve, to have them fine and smooth; take half a pound of fresh butter melted, half a pound of fine sugar, so beat them well together till they are very smooth, beat six eggs, whites and all, stir them in, and a glass of sack or brandy. You may add half a pound of currants, boil it half an hour, melt butter with a glass of white wine; sweeten with sugar, and pour over it. You may bake it in a dish, with puff-paste all round the dish, and at the bottom.
