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20
To make a tansey Ant [B.w.]

to a pint of creame take 12 eggs keepe out [ha..] [...]
whits, a pint of the ince of Spenedg with a Littell [tan....] [...]
& 2 Spoomefulls of White bread crums or bisket [crum.] [...]
[season] it with nutmeg shuger & a Littell salt as you [please]

21
To Make a marrow Pooding sistersistr P: way

Lay [sipets] of white bread in the bottam of the dish, with [dots]
[&] marrow, & put som custord ^[st..t] in it, & bake ^it as you doe [custords]
when you save itt up stick oring peal in it, & scrape shuger
[on.] it if you would have frute in it; wash them & pick them
[.ry] clean & Let them be plumped & put in he custord as
[you] put it in the dish,

22
To Make a carrat Pooding [.ist.] P: way

Take 2 great carrats or 3 Littell ons; greatt them then take
a 2 penny white Lofe great it & have a pound of fine shuger
[pounded], take halfe a pound of butter melted 10 eggs but 4
whits & one nutmeg greated 2 egge shels of flower & a pint
[of] Littell more of milk, mix all theese together; then put past
[round] the dish & bake it; when it is com out of the oven
[.owr] shuger & butter over it

23
to make an oring pooding

Take the rins of 4 oringes & pareboyle them as you would for
[...ips] then sred them as, small as posable & ad 10 ounces of duble
fine shuger; then put them in a stone morter & beat them very
[w.ll] together then put to it 3 quartrs of a pound of butter, [then]
[beat] them very well agane, then take the yolks of 12 eggs & beat
[th.m] by them selvs, then put them into the morter, & bet them
[.ll] together & when you have don make the best past you can
[.e] [.ept] pufe past & roule it very thin & Lay a sheet in the bottam
[of] the dish & another over it bake it with small things an
[hour] will bake it