wade- Plain and Eafy ; 163 
your cre&m cool, and thicken it with the yolks of fix eggs; then 
garnifh a deep difh, and lay pafte at the bottom, then put in 
fhred artichoke-bottoms, being firft boiled, upon that a little 
melted butter. Hired citron, and candied orange ; fo do till your 
difh is near full, then pour in yOur cream, and bake it without 
a lid. When it is baked, ferape fugar over it, and ferve it up 
hot. Half an hour will bake it. 
To make kickfhaws. 
MAKE pufi>pafte, roll it thin, and if you have any moulds, 
work it upon them, make them up with preferved pippins. Yon 
may fill feme with goofeberries, fome with rafberries, or what 
you pleafe, then clofe them up, and either bake or fry them ; 
throw grated fugar over th£m, and ferve them up. 
Plain perdu , or cream toafts . 
HAVING two French rolls, cut them into flices as thick as 
your finger, crumb and cruft together, lay them on a difh, put 
to them a pint of cream and half a pint of milk ; ftrew them 
over with beaten cinnamon and fugar, turn them frequently till 
they are tender, but take care not to break them ; then take 
them from the cream with the dice, break four or five eggs, 
turn your flices of bread in the eggs, and fry them in clarified 
butter. Make them of a good brown colour,, but not black ; 
ferape a little fugar over them. They may be ferved for a fecond- 
courfe difh, but are fitted: for fupper. 
Salamongundy for a middle-di/h at fupper. 
IN the top plate in the middle, which fhould ftand higher than 
the reft, take a fine pickled herring, bone it, take off the head* 
and mince the reft fine. In the other plates round, put the fol¬ 
lowing things: in one, pare a cucumber and cut it very thin ; 
in another, apples pared and cut fmall ; in another an onion 
peeled and cut fmall, in another, two hard eggs chopped fmall, 
the whites in one, and the yolks in another; pickled girkins 
in another cut fmall ; in another, celery cut fmall; in another, 
pickled red cabbage chopped fine; take fome watercreffes 
clean wafhed and pickled, flick them all about and between , 
every plate or faucer, and throw aftertion flowers about the 
erodes. You muft have oil and vinegar, and lemon to eat 
with it. If it is prettily fet out, it will rrlake £\pretty figure 
in the middle of the table, or you may lay them in heaps in a 
difh. If you have not all thefe ingredients, fit out j our plates 
M 2 or 
