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Oxford Dumplings - - Ditto

Take half a pint of grated bread, sifted thro' a coarse Seive
half a pound of beef suet chopt very fine, half a pound of currants
5 yolks & 2 whites of eggs, a nutmeg grated, a spoonfull
of sack or brandy - 2 spoonfulls of cream, a little salt &
sugar to your taste a few almonds, blanch'd and sliced -
work all these well together, Then let them stand before
the fire a little to rise, then roll 'em with your hands -
into peices about the shape of an egg and the same size
fry 'em in beef suet then sauce is melted butter

A Sack Poppett - - - - - Ditto

Take a quart of good cream and boil it, and 10 Eggs, leave out 3
or 4 whites beat them well - then put to them a pint of Sack
sweeten it to your taste, then put your Eggs & Sack over the
fire keeping it stiring one-way till it begins to be thick like
a custard, dont let it curdle, then pour in your cream boiling
hot into your bason Stiring it well together till it froths -
Then send it up, boil a nutmeg in the Cream whole

To make Little Cakes - - - - Ditto

Take a pound of flour well dry'd, rub in half a pound of butter, 3/4 of
apound of fine powdered Sugar 1 oz. of Carryway seeds, the yolks -
of 4 Eggs, beat well with a little rose water - make it into
a Stiff paste - Then make it into little Cakes - put them
on tins - bake them in an Oven about hot enough for
manchant bread