181. _To make a_ Sussex _Pudding._
Take a little cold Cream, Butter and Flower, with some beaten Spice,
Eggs, and a little Salt, make them into a stiff Paste, then make it up
in a round Ball, and as you mold it, put in a great piece of Butter in
the middle; and so tye it hard up in a buttered Cloth, and put it into
boiling water, and let it boil apace till it be enough, then serve it
in, and garnish your dish with Barberries; when it is at the Table cut
it open at the top, and there will be as it were a Pound of Butter, then
put Rosewater and Sugar into it, and so eat it.
In some of this like Paste you may wrap great Apples, being pared
whole, in one piece of thin Paste, and so close it round the Apple, and
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.
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