Put a quart of split peas to soak for two hours into warm water; boil them in soft water, with a bit of butter, till sufficiently tender to press through a sieve; pulp them, and add the beaten yolk of one egg, a little pepper and salt, and an ounce of butter. Tie it into a buttered and floured cloth, and put it on in boiling water; boil it nearly an hour.
Stew a pound of prunes with half a pint of Port wine, a quarter of a pint of water, and a large table-spoonful of brown sugar; break the stones, and put the kernels with the fruit; spread it over a sheet of puff paste, wet the edges, and roll it into the form of a bolster; tie it firmly in a buttered and floured cloth, and boil it between two and three hours. Serve with sweet wine sauce.
Take a sufficient number of ripe quinces to yield a pound of pulp, to which put half a pound of powder-sugar, cinnamon, and ginger, of each two drachms, pounded; mix them well. Beat up the yolks of eight eggs in a pint of cream, add the quince, etc. stir the whole together, flour a cloth, tie the pudding in, and boil it.
Rub an earthenware mould with butter, and cover the bottom with bloom raisins stoned; cut thin slices of the crumb of bread, butter, and lay one or two over the raisins; upon that put a layer of ratafia cakes, then one of bread and butter, and raisins; do this till the mould is nearly full, and pour over it the following mixtures: a pint of cream well sweetened with pounded loaf sugar, and mixed with four well-beaten yolks of eggs, a glass of brandy, and two table-spoonfuls of rose-water; let it soak one or two hours; put over the top a piece of writing-paper buttered, and tie over it a cloth. Boil it for one hour and a half, and serve it with wine sauce.
Slice thin, of orange, lemon-peel, and citron, an ounce each; lay them at the bottom of a dish, lined with a light puff paste; mix with half a pound of butter melted, the yolks of seven eggs and the whites of two, and five ounces of sugar; pour this over the sweetmeats, and set it in the oven; it will take rather more than half an hour baking.
The frequent drinking of a quantity of strong tea, as is the general practice, relaxes and weakens the tone of the stomach, whence proceeds nausea and indigestion, with a weakness of the nerves, and flabbiness of the flesh, and very often a pale wan complexion. Milk, when mixed with it in some quantity, lessens its bad qualities, by rendering it softer, and nutritious; and, with a moderate quantity of sugar, it may then be a proper breakfast, as a diluent, to those who are strong, and live freely, in order to cleanse the alimentary passages, and wash off the salts from the kidneys and bladder. But persons of weak nerves ought to abstain from it as carefully as from drams and cordial drops; as it causes the same kind of irritation on the tender delicate fibres of the stomach, which ends in lowness, trembling and vapors.
It should never be drank hot by any body. Green tea is less wholesome than black or bohea.