The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...

To make an Oatmeal Pudding.

TAke two handfuls of great Oatmeale, and beat it ex∣ceeding small in a Morter, set on three pintes of Milk in a skillet, put into it two or three sticks of Cinamon, and large Mace, stir in this Oatmeal into your Milk be∣fore it is hot, so much as will make it reasonable thick, fit to be eaten; boyl it for the space of half an hour, but keep it stirring; put therein a good handful of Beef suet shred small; then take it off the fire, and put it in an earthen Pan, and let it stand until it is almost cold; if it grows thick, thin it with a little more Milk; beat in four eggs, with almost a handful of Sugar, a grated Nurmeg, and some Rose-water; butter the bottom of your dish, and pour in your Pudding, for it ought to be as thin as batter; bake it softly; it will ask but half an hours time; so scrape on Sugar, and send it up.