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To make a Tart of the mellow of Pump∣kins, Gourds, or of Melons.
TAke the mellow of a Pumpkin, or of a Gourd, or Melon, cut it into peeces as small as a Nut, let them be half boyled in the same wa∣ter which they will yeeld, over a gen∣tle fire, and have a care sometimes to turn and stirre them that they may not burn, or stick to the pot. And that you may have the less trouble with them, and cause them to boyl
the faster, you may adde some water to them, but that will diminish their Natural taste.
When your Pumpkins are thus half boyled, you must draw them forth of the water, and laying them dry you must cause them to drop out all their moysture, or press them in your hands between a Napkin, or any other linnen cloth, after which you must bruise them, and work them fine with a spoon.
Observe, that instead of this fore∣going manner of preparing your Pumpkins, Gourds, or Melons, you may take the mellows of them raw, and pound it, and cause it to bee half boyled in water, or Mutton broth, and after it shall be thus half boyled (fit for to be fryed either in butter or oyl) you must pass it through a sieve, or coarse cloth, to take away the strings of it.
When your Pumpkins are thus prepared, you may put them into a platter, or little dish, and adde unto them a quarter of a pound and
a half of Sugar, or more, a little Spice, some beaten Cinamon, and a little Salt, you may also put some Pine-apple kernells and Cur∣rans therein, and a little preserved Lemmon-peele, out in slices, some of the Pastry Cream, or grated white-bread, or Macaroons, or Na∣ples Biscuit grated, or the bigness of an egge of sweet Almonds peeled, and pounded exactly in a Morter; you may also adde thereunto green Cheese, which hath not been un∣creamed.
Adde to all these ingredients as much melted butter as you shall judge fitting, or of Marrow, or of fat Bacon cut into small slices, and if it be on a Flesh day, instead of put∣ting Pastry cream into the said Tart, you may put some yolks of raw eggs into it.
Mixe all these ingredients toge∣ther, and make it up into the like∣ness of a Pudding; and if you meet with any difficulty in the mingling and knitting of them together, you
may adde a spoonful or two of Milk the better to incorporate them.
Your said Pudding being thus sufficiently prepared, you may put a good quantity thereof into a tart∣pan which is furnished with a dough Coffin, after which you may cover your said Tart with a lid of paste, and varnish your said Tart, and so put it into the Oven, and when it is almost baked you must powder it over with some sugar, and sprinkle it with some Rose-water.