Dread Pudding

To be made as a marrow pudding, only omitting the Naples biscuits and a quarter of a pound of beef marrow, adding as a substitute the crumb of French bread.

A Rich Plum Pudding

Take one pound of raisins stoned, one pound of currants washed and picked, one pound of beef suet chopped, two ounces of Jordan almonds blanched and pounded, citron, candied orange and lemon peel pounded, two ounces of each, a little salt, some grated nutmeg and sugar, one pound of sifted flour, a gill of brandy, and eight eggs well beaten. Mix all together with cream or milk, and let it be of a good thickness; then tie it in a cloth, boil ii five hours, and serve it up with melted butter over: or the above mixture may be put into a mould and baked.

Batter Pudding

To half a pound of flour sifted add a little salt and a gill of milk, mix them till smooth, beat well six eggs, and add them together with more milk till the batter is of a proper thickness; then put the mixture into a bason rubbed with fresh butter, tie a cloth over, boil it an hour and a quarter, turn it out of the bason, and serve it up with melted butter, sugar, and grated nutmeg, in a sauce boat; to which may be added also (if approved) a table spoonful of white wine, or a dessert spoonful of vinegar.

N. B. When puddings arc put into the pot, the water in general should boil.

Boiled Apple Pudding

Make a paste with flour, chopped beef suet, or marrow, a little salt and water; then knead it well, roll it out thin, sheet a bowl or bason with it, fill it with good baking apples pared, cut into quarters and cored; add lemon peel grated, cloves, nutmeg, and cinnamon pounded fine, a small quantity of each. Lay a thin paste on the top, tie the bason in a cloth, and let the pudding boil till well done. When it is to be served up cut a piece out of the top and mix with the apples, sugar to the palate, and add a bit of fresh butter and a little syrup of quinces.

Peas Pudding, To Be Eaten With Boiled Pork

Lay a pint of best split peas into water for half an hour; strain, pick, and put them into a cloth, tie them tight, and boil them gently for three hours. Then put the peas out of the cloth into a stewpan, mash them well with a wooden spoon, add a bit of fresh butter, a little pepper and salt, the yolks of two eggs, and mix all well together. Put the mixture into a clean cloth, tie it up, and let it hang near a fire for half an hour: then turn it out on a dish, and pour melted butter over,

Baked Apple Pudding

Stew the apples as for a tourte or tartlets, and when they are cold add to them six eggs well beaten; put the mixture into a dish with puff paste round the rim, and bake it.

Damson Pudding

Make paste and sheet a bason in the same manner as for an apple pudding; then fill it with ripe or bottled damsons, cover it with paste, boil it, and when it is to be served up cut a piece out of the top, mix with the fruit, sifted sugar to the palate, and a small quantity of pounded cinnamon or grated nutmeg.

N. B. Puddings made with gooseberries, currants, or bullies, may be done in the same manner.