The closet of Sir Kenelm Digby Knight opened

puddings ; you must sow them all to one end ; and so fill them ; then sow up the other end, and when they are boiled, take hold of the thred, and they will all come out. You must boil them in half white Wine and half Water; with one large Mace, a few Currants, a spoonful of the Pudding stuff, the Marrow in whole lumps ; all this first boiled up, then put in your Puddings, and when half boiled, put in your Marrow. One hour will boil them. Serve them up with Sippets, and no more Liquor, then will serve them up; you must put Salt in all the Puddings. A BARLEY PUDDING Take two Ounces of Barley pick'd and washed ; boil it in Milk, till it is tender ; then let your Milk run from it; Then take half a Pint of Cream, and six spoonfuls of the boiled Barley ; eight spoonfuls of grated bread, four Eggs, two whites taken away. Spice as you please, and Sugar and Salt as you think fit, one Marrow-bone, put in the lumps as whole as you can; Then make Puff-paste, and rowl a thin sheet of it, and lay it in a dish. Then take a piece of Green-citron sliced thin, lay it all over the dish. Then take Cream, grated bread, your Spice,Sugar,Eggs and Salt; beat all these very well together half a quarter of an hour, pour it on your dish where Citron is, then cover it over with puff-paste, and let it bake in a quick oven three quarters of an hour. Scrape Sugar on it, and serve it up. A PIPPIN-PUDDING Take Pippins and pare, and cut off the tops of them pretty deep. Then take out as much of your Apple as you can take without breaking your Apple, then fill your Apple with pudding-stuff,made with Cream, a little Sack, Marrow, Grated bread, Eggs, Sugar, Spice and Salt ; Make it pretty stiff. Put it into the Pippins ; lay the tops of the Pippins upon the Pippins again,stick it through with a stick of Cinnamon. Set as many upright in your dish as you can: and so fill it up with Cream, and sweeten it with Sugar and Mace ; and stew them between two dishes. TO MAKE A BAKED OATMEAL-PUDDING Take middle Oat-meal, pick it very clean, steep it all night in Cream, half a Pint of Oat-meal, to a quart of Cream, make your Cream scalding hot, before you put in your Oat-meal, so cover it close. Take a good handful of Penny-royal, shred it very small, with a pound of Beef-suet, Put it to your Cream with half a pound of Raisins of the Sun, Sugar, Spice, four or five Eggs, two whites away. So bake it three quarters of an hour ; and then serve it up. A PLAIN QUAKING-PUDDING Take about three Pints of new morning Milk, and six or seven new laid Eggs, putting away half the whites, and two spoonfuls of fine flour, about a quarter of a Nutmeg grated, and about a quarter of a pound of Sugar (more or less, according to your taste,) After all these are perfectly mingled and incorporated together, put the matter into a fit bag, and so put it into boiling water, and boil it up with a quick fire. If you boil it too long, the Milk will turn to whey in the body or substance of the Pudding, and there will be a slimy gelly all about the outside. But in about half an hour, it will be tenderly