162 A GARDEN OF HERBS 



or Orange- flower water (as you best like) to make it grateful. 

 Mingle all with a little boiled Cream and set the Dish or 

 Pan in the Oven with a garmint of Puff Paste. It will 

 require but very moderate baking. Ibid. 



PUDDING OF CARROT. Pare off some of the crust of 

 Manchet bread and grate off half as much of the rest as 

 there is of the root, which must also be grated. Then take 

 half a pint of half Cream or New Milk half a Pound of fresh 

 Butter Six new laid Eggs (taking out three of the Whites) 

 mash and mingle them well with the Cream and Butter. 

 Then put in the grated Bread and Carrot with near half a 

 Pound of Sugar and a little Salt ; some grated Nutmeg and 

 beaten Spice and pour all into a convenient dish or pan 

 buttered to keep the ingredients from sticking or burning; 

 set it in a quick oven for about an Hour. And so have you 

 a Composition for any Root Pudding. The Sauce is a little 

 rose-water with Butter beaten together and sweetened with 

 the Sugar Caster. Ibid. 



TART OF HERBS. An herb tart is made thus : Boil 

 fresh cream or milk with a little grated Bread or Naples 

 Biscuit (which is better) to thicken it, a pretty quantity 

 of Chevril, Spinach, Beet (or what other herb you please) 

 being first parboil'd and chop'd. Than add Macaron or 

 Almonds beaten to a paste, a little sweet Butter the yolk 

 of five eggs (three of the whites rejected). To these add 

 some Corinths plump'd in milk or boild therein. Sugar and 

 Spice at discretion and stirring it all together over the Fire, 

 bake it in the Tart Pan. Ibid. 



A FLOWER PUDDING. Mince cowslip flowers, clove, 

 gillyflowers, rose petals and Spinach of each a handful, 

 take a slice of Manchet (white bread) and scald it with 

 cream. Add a pound of blanch'd Almonds pounded small 

 with Rose-water, a quarter of a Pound of Dates sliced and 

 cut small, the yolks of three eggs, a handful of Currants 

 and sweeten all with Sugar. When boiled pour Rose-water 



