Tansy Pudding

Pour over a thick slice of the crumb of bread a quart of boiling milk; cover it till cold. Beat the yolks of four and the whites of two eggs. Pound some tansy with two or three leaves of spinach; squeeze the juice, and put as much of it as will make the pudding a good green color,;i glass of brandy, half a grated nutmeg, and four ounces of fresh butter; mix all the ingredients, sweeten, and put it into a saucepan, and stir it over the fire till it be hot. Bake it in a buttered dish for half an hour. Before serving, strew grated loaf sugar over the top.

Transparent Pudding

Put eight eggs well-beaten into a stewpan with half a pound of sugar, pounded fine, half a pound of butter, and some nutmeg grated. Set it on the fire, and keep constantly stirring till it thickens. Then set it into a basin to cool; put a rich puff paste round the edge of the dish; pour in the pudding, and bake it in a moderate oven. It will cut light and clear. candied orange and citron may be added, if you think proper.

Tapioca Pudding

Put four table spoonfuls of tapioca into a quart of milk, and let it remain all night, then put a spoonful of brandy, some lemon-peel, and a little spice; let them boil gently, add four eggs, and the whites well beaten, and a quarter of a pound of sugar. Bake it.

Treacle Pudding

Mix together a pound of stoned raisins, three-quarters of a pound of shied suet, a pound of flour, a pint of milk, a table-spoonful of treacle, grated ginger, and pounded spice; when well stirred up, tie it in a (loured cloth, and boil it four hours.

West Country Pudding

Mix, with four well-beaten eggs, half a pound of apples finely minced, the same quantity of grated bread, and of well-cleaned currants, a quarter of a pound of brown sugar, and half a tea-spoonful of grated nutmeg. This pudding may be either boiled or baked, and instead of grated bread, four ounces of whole rice may be used, which must be boiled \n milk, strained, and allowed to be cold before being mixed with the other ingredients. This puddding is boiled one hour and a half, and served with a sweet sauce.

White Pudding

Boil in a quart of milk two table-spoonfuls of rose-water; add to two well-beaten eggs, three table-spoonfuls of flour, and a little salt; stir it into the milk, and if not thick, dredge in a little more flour; just before it is taken off the fire, put in a bit of fresh butter the size of a walnut. Serve it with red currant jelly upon the top of it.

Whortleberry Pudding

This pudding may be made both of flour and in-dian meal. Use a pint of milk, some molasses, and a little salt, stirred quite stiff with meal, and a quart of berries mixed in with a spoon. Tie the bag loose, and let it boil three hours. When made of flour, prepare it like batter puddings, rather stiff to keep the berries from settling. Boil two hours. Tie the bag loose.

Wiltshire Pudding

Mix, with three well-beaten eggs and a pint of milk, as much flour as will make it a thick batter, and a little salt; beat it for some minutes, stir in gently a large tea-cupful of picked red currants; boil it in a cloth for two hours, turn it out upon the dish it is to be served in, cut it into slices about three-quarters of an inch thick, but do not separate them; put between each a thin slice of butter, and some brown sugar, and serve it hot.