The thorough good cook

Take about half a pound of pumpion and slice it ; a handful of thyme, a little rosemary, parsley, and sweet marjoram slipped off the stalks, and chop them small ; then take cinnamon, nutmeg, pepper, and six cloves, and beat them; next, ten eggs, which also beat ; mix and beat all together, and put in as much sugar as you think fit ; fry it like a " froix " ; after it is fried, let it stand till it be cold. Then fill your pie, take sliced aj)ples, thin roundways, and lay a row of the " froix " and a layer of apples, with currants betwixt the two, until your pie is filled, putting in a good deal of sweet butter before you close it. When the pie is. baked, take six yolks of eggs, some white wine or verjuice, and make a caudle, but not too thick : cut open the lid and put this in, stir well together, and serve up. 97. Quaking Pudding. Scald a quart of cream ; when almost cold, add four eggs well beaten, a tablespoonful and a half of flour, some nutmegs, and sugar. Tie it close in a buttered cloth, boil it an hour, and turn it out with care for fear it should break. Melted butter, a little wine, and sugar, for sauce. 98. Queen's Puddings. Slice some apples as for fritters ; butter a deep mould well; then put a layer of French roll, cut very thin and dipped in melted butter, without flour or water ; next, a layer of apples, with sugar and grated lemon-peel ; fill the mould in this way. If the apples require it, add some juice of lemon, and brandy if you choose. Last of all, cover the mould before you put it into the oven. 99, Raspberry Tart. Select fresh, well-ripened raspberries, and place them in layers on a tart dish, sprinkling over each of these layers a handful of powdered sugar. Erect the fruit in a domelike shape above the level of the dish. Cover the dish with a large round of paste, ornament nicely, and bake for forty-five minutes; then let it cool. 100. Rice and Apples. Core as many nice apples as will fill the dish ; boil them in light syrup ; prepare a quarter of a pound of rice in milk, with sugar and salt ; put some of the rice into the dish, add the apples, till up the intervals with rice, and bake in an oven till of a fine colour. 101. Slice Custard. Take a quart of milk, with a small cupful of rice, and let it simmer on a slow fire until it boils ; add sugar to taste, and when the rice boils, beat up two yolks of eggs with the hot milk, and pour slowly into the boiling milk and rice, mixing the whole together, until it gets the colour of custard. Turn it into a flat glass dish, sprinkle with fine ground cinnamon, and serve either cold or hot. 102. Rice Flummery. Mix two tablesj^oonfuls of rice flour with a little cold milk, and add to it a large pint of boiled milk, sweetened and seasoned with cinnamon and lemon-peel. Two bitter almonds beaten will heighten the flavour. Boil this, and stir it constantly, and, when of proper consistence, pour it into a shape or basin. When cold turn it out, and serve with cream or custard round it, or with a sauce of wine, sugar, and lemon-juice. 103. Scotch Shortbread.