26. Pudding of Carrot. Pare off ſome of the Cruſt of Manchet-Bread, and grate of half as much of the reſt as there is of the Root, which muſt alſo be grated: Then take half a Pint of freſh 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, butter'd, to keep the Ingredients from ſticking and burning; ſet it in a quick Oven for about an Hour, and ſo have you a Compoſition for any Root-Pudding.
27. Penny-royal. The Cream, Eggs, Spice, &c. as above, but not ſo much Sugar and Salt: Take a pretty Quantity of Peny-royal and Marigold flower, &c. very well ſhred, and mingle with the Cream, Eggs, &c. four spoonfuls of Sack; half a Pint more of Cream, and almoſt a Pound of Beef-Suet chopt very ſmall, the Gratings of a Two-penny Loaf, and ſtirring all well together, put it into a Bag flower'd and tie it faſt. It will be boil'd within an Hour: Or may be baked in the Pan like the Carrot-Pudding. The ſauce is for both, a little Roſe-water, leſs Vinegar, with Butter beaten together and poured on it ſweetned with the Sugar Caſter.
Of this Plant diſcreetly dried, is made a moſt wholſom and excellent Tea.
28. Of Spinage. Take a ſufficient Quantity of Spinach, ſtamp and ſtrain out the Juice; put to it grated Manchet, the Yolk of as many Eggs as in the former Compoſition of the Carrot-Pudding; ſome Marrow ſhred ſmall, Nutmeg, Sugar, ſome Corinths, (if you pleaſe) a few Carroways, Roſe, 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 Garniſh of Puff-Paſte. It will require but very moderate Baking. Thus have you Receits for Herb Puddings.
29. Skirret-Milk Is made by boiling the Roots tender, and the Pulp ſtrained out, put into Cream or new Milk boiled, with three or four Yolks of Eggs, Sugar, large Mace and other Spice, &c. And thus is compoſed any other Root-Milk. See Acetar. p. [42].
30. Tanſie. Take the Gratings or Slices of three Naples-Biſcuits, put them into half a Pint of Cream; with twelve freſh Eggs, four of the Whites caſt out, ſtrain the reſt, and break them with two Spoonfuls of Roſe-water, a little Salt and Sugar, half a grated Nutmeg: And when ready for the Pan, put almoſt a Pint of the Juice of Spinach, Cleaver, Beets, Corn-Sallet, Green Corn, Violet, or Primroſe tender Leaves, (for of any of theſe you may take your choice) with a very ſmall Sprig of Tanſie, and let it be fried ſo as to look green in the Diſh, with a Strew of Sugar and ſtore of the Juice of Orange: ſome affect to have it fryed a little brown and criſp.
31. 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 Chervile, Spinach, Beete (or what other Herb you pleaſe) being firſt par-boil'd and chop'd. Then add Macaron, or Almonds beaten to a Paſte, a little ſweet Butter, the Yolk of five Eggs, three of the Whites rejected. To theſe ſome add Corinths plump'd in Milk, or boil'd therein, Sugar, Spice at Diſcretion, and ſtirring it all together over the Fire, bake it in the Tart-Pan.
32. Thiſtle. Take the long Stalks of the middle Leaf of the Milky-Thiſtle, about May, when they are young and tender: waſh and ſcrape them, and boil them in Water, with a little Salt, till they are very ſoft, and ſo let them lie to drain. They are eaten with freſh Butter melted not too thin, and is a delicate and wholſome Diſh. Other Stalks of the ſame kind may ſo be treated, as the Bur, being tender and diſarmed of its Prickles, &c.
33. Trufles, and other Tubers, and Boleti, are roaſted whole in the Embers; then ſlic'd and ſtew'd in ſtrong Broth with Spice, &c. as Muſhroms are. Vide Acetar. p. [28].
34. Turnep. Take their Stalks (when they begin to run up to ſeed) as far as they will eaſily break downwards: Peel and tie them in Bundles. Then boiling them as they do Sparagus, are to be eaten with melted Butter. Laſtly,