How To Boil A Custard-Pudding

Take a pint of cream, of which take three spoon-fuls and mix with a spoonful of flour; set the reft over the fire, and when it boils take it off, and stir in the cold cream and flour. When it is cold, mix it with five yolks of eggs and two whites beaten up. Stir in a little nutmeg, salt, and two or three spoon-fuls of sack, with sugar to your liking. Butter a wooden bowl and put the mixture into it, tying a cloth over it, and boil it half an hour.

How To Make A Rice-Pudding

Tie half a pound of raisins, sloned, and a quarter of a pound of rice together in a cloth. Allow a great deal of room for the rice to swell, and boil it for two hours. Then take it up and put it in a dish, with melted butter, sugar, and a little nutmeg.

How To Make A Plain Rice-Pudding

Tie a quarter of a pound of rice in a cloth, and allow room for it to swell; let it boil an hour, then take it up and untie it, and stir in a quarter of a pound of butter with a spoon; grate in some nutmeg, add a little sugar, tie it close up again, and let it boil another hour. This done, take it up, put it in a dish, and pour melted buter over it.

How To Make A Baked Rice-Pudding

Put half a pound of rice into three quarts of milk, with half a pound of sugar, and a little grated nutmeg. Then break in half a pound of fresh butter; pour the mixture into a butter'd dish, and bake it.

Another Baked Rice-Pudding

Boil a pound of rice till it is tender, and drain off as much of the water as you can, without squeez-ing. Then stir in a good piece of butter, with what sugar you please. Grate in a small nutmeg, and pour the mixture into a butter'd dish, and bake it.

How To Make A Mutton-Pudding

Take some mutton chops cut thin; season them with pepper and salt, and put them into a thick craft, made with good dripping, or mutton-suet shredded fine; close it up, put it in a cloth, and boil it for two or three hours, according to the big-ness.

The same kind of pudding may be made with lamb, beef, or pork.

How To Make A Rich Baked Rice-Pudding

Put a quarter of a pound of rice into a sauce-pan, with a quart of new milk and a flick of cinnamon; set it over the fire, and stir it often. When it is boiled thick, throw in a quarter of a pound of fresh butter, and stir them together. Grate in half a nutmeg; add three or four spoonfuls of rose-water, and mix them well. Sweeten the whole to your liking, and let it stand to cool. Then beat up eight eggs, four with the whites, and four without. Add these to the reft, and put in a few currants, and sweet-meats. Pour the mixture into a butter-dish, and bake it.

How To Make A Yorkshire-Pudding

Make a thick batter with a quart of milk, four eggs, a little salt, and a sufficient quantity of flour. Then take a stew-pan with some dripping, and when the dripping boils pour in the batter. Keep it on the fire till the pudding is baked near enough; then turn a plate upside down in the dripping-pan, which is set under a good piece of meat, while it is roasting, in such a manner, that the meat may drip upon it; and at the same time it must be near enough the fire to be finely brown'd. When the meat is done, drain as much of the fat as you can from the pudding, and set it on the fire again to dry a little; slide it into a dish, and put a cup with melted butter on the middle of the pudding.