Grate the crumb of a twopenny-loaf, and mix it with as much beef-suet finely shredded; adding two eggs beaten up with two spoonfuls of sack, a nutmeg grated, a large spoonful of sugar, and a little salt. Mix them all well together, and make the dumplings of the size of a turkey's egg; fiat them and throw them into boiling water. The sauce may be melted butter with a little sack; throw sugar over the whole.

How To Make Suet-Dumplings With Currants

Take half a pint of milk, and mix it with flour enough to make a thick batter; then beat in four eggs, with three tea-spoonfuls of ginger, and two of salt. Then mix a pound of suet and a pound of currants, with another half pint of milk, and add it to the batter by degrees. This done, put in more flour, to make it like a thick paste; break it into pieces as big as a turky's egg, roll them in flour, flat them, and throw them into boiling water for half an hour.

How To Make Apple-Dumplings

Pare large apples, cut them in quarters, and take out the cores; join every one together again, and wrap them separately in good puss-paste, making them round like a ball, with a little flour in your hand. Dip cloths in boiling water, throw a little flour over them, and tie up each dumpling by it-self. Put them into boiling water for little more than half an hour, and they will be done. If they are very large, they will take an hour. Then lay them in a dish, throw fine sugar over them, and send them to the table, with melted butter in a cup, and fine sugar in a saucer.

How To Make Black Puddings

Take a peck of groats, and boil them in water for half an hour; then drain them and put them in a large pan; this done, take two quarts of the blood of a hog just killed, and keep it stirring till it is quite cold; then mix it with the groats and stir them well together. Then take equal quantities of nutmegs, mace, and cloves, beaten into powder; take an ounce of it, with a large spoonful of salt, and throw into the mixture. Take like wise some penny royal stripped off the stalks, a little savory, sweet-marjoram, and thyme, enough to give them a flavour and no more: Mix them well, and the next day take the leaf of the hog and cut it into dice; then take the guts of the hog, scrape them and wash them clean; tie them at one end and begin to fill them, mixing in the fat at the same time. Fill the skins three parts full, and tie the upper end. Then tie them into puddings of any length, prick them with a pin, and throw them into boiling water; let them boil gently for an hour, then take them out and lay them in clean straw.

How To Make White Hogs-Pud Dings

Take four pounds of beef-suet, three pounds of grated bread, two pounds of currants well cleaned, a pound and a half of sugar, a quart of cream, a pint of sack, twenty eggs, half with the whites and half without, well beaten up, cinnamon, cloves, and mace beaten into a fine powder, of each a quarter of an ounce, a little rose-water, and a little salt. Mix all these well together, and fill the guts of a proper length, half full; tie them up, boil them a little, and prick them as they boil, other wise they will burst the guts. Take them up, lay them on clean cloths, and then into the dish. Or if they lie till they are cold, they may be boiled a few minutes at the time of using.

How To Make A Hasty-Pudding With Flour

Boil four bay-leaves in a quart of milk for a short time; then take them out, and throw in a little salt.. This done, take flour in one hand, and a spoon in the other, and as you put the flour in, stir it about; repeat this till the mixture is of a proper thickness; let it boil a little, keeping it stirring all the time. When it is done, pour it into a dish, sticking butter here and there. Some put in two yolks of eggs, beaten up with two or three spoon-fuls of milk; and mix it with the milk before the flour is put in.

How To Make A Hasty-Pudding With Oatmel

Boil a quart of water with a piece of butter and a little salt; then stir in the oatmel in the same manner as you did the flour, to make the former pudding, till it is of a good thickness. When it has boiled a few minutes pour it into a dish, and stick pieces of butter here and there.