Orange Pudding

Peel four Seville oranges thin, boil them till tender, rub them through a hair sieve, and preserve the fine pulp. Take a pound of Naples biscuits, a little grated nutmeg, two ounces of fresh butter, and pour over them a quart of boiling milk or cream in which a stick of cinnamon has been boiled. When the ingredients are cold mix with them the pulp and eight eggs well beaten, sweeten to the palate, and (if approved) add half a gill of brandy. Edge a dish with puff paste, put in the mixture, garnish the top with strings of paste as for tartlets, and bake it in a moderately heated oven.

N. B. A lemon pudding may be made in the same manner.

Rice Pudding

To a pint and a half of cream or new milk add a few coriander seeds, a bit of lemon peel, a stick of cinnamon, and sugar to the palate. Boil them together ten minutes, and strain it to two ounces of ground rice, which boil for ten minutes more. Let it stand till cold, and then put to it two ounces of oiled fresh butter, a little brandy, grated nutmeg, six eggs well beaten, and a gill of syrup of pippins. Mix all together, put it into a dish with puff paste round it, and bake it, taking care it is not done too much. Should the pudding be made with whole rice it should be boiled till nearly done before the cream is strained to it, and if approved a few currants may be added.

N. B. Millet or sago (whole or ground) may be done in the same manner.

Tansey Pudding

Blanch and pound very fine a quarter of a pound of Jordan almonds; then put them into a stevvpan, add a gill of the syrup of roses, the crumb of a French roll, a little grated nutmeg, half a gill of brandy, two table spoonfuls of tansey juice, three ounces of fresh butter, and some slices of citron. Pour over it a pint and a half of boiling cream or milk, sweeten to the palate, and when, it is cold mix it well, add the juice of a lemon and eight eggs beaten. It may be either boned ox baked.

Almond Pudding

To be made as a tansey pudding, only omitting the French bread and tansey juice, and adding as substitutes a quarter of a pound of Naples biscuits and a spoonful of orange (lower water.

Marrow Pudding

Boil with a quart of new milk cinnamon and lemon peel, and strain it to half a pound of beef marrow finely chopped, a few currants washed and picked, some slices of citron and orange peel candied, a little grated nutmeg, brandy, syrup of cloves, a table spoonful of each, and half a pound of Naples biscuits. When the mixture is cold add eight eggs beat up, omitting five of the whites, and bake it in a dish with puff paste round it.

Game Pudding

Bone either a hare or other game, then add to the flesh a pound of fat bacon or beef suet, chopt parsley, thyme, basil, eschalots, garlick, beaten spices, pepper and salt, a little of each, a gill of red port, and a spoonful of lemon juice. Put all together over a fire for ten minutes, afterwards pound it in a marble mortar; then add the crumb or two penny French rolls, a gill of cream, and the yolks of four eggs: mix all the ingredients well together, put the mixture into a pudding mould or cloth, boll it two hours and a half.

When it is to be served up, pour over it a cullis made with the hones taken out of the game.

N. B. The above mixture may be made into sausages, by putting it into clean calves' clutter-lings; then fried fresh, or smoked for a week.