1004. Oatmeal Pudding

Take a pint of the best fine oatmeal, pour a quart of boiling milk over it, and let it soak all night; the next day put it in a basin just large enough to hold it, add two eggs beaten, and a little salt, cover it tight with a floured cloth, and boil it an hour and a half. It may be eaten hot, with cold butter and salt; or cold, sliced and toasted.

1005. Orange Pudding

To half a pound of lump sugar press the juice of three Seville oranges; take half a pound of butter melted thick and the yolks of ten eggs well beaten, mix all thoroughly together with four ounces of blanched almonds well pounded with a little orange-flower water, and the peel of one of the oranges grated. Place a thin crust in the bottom of the dish.

1006. Peas Pudding

Wash and soak well in warm water, a pint of split peas, tie them in a clean cloth, put it into a saucepan of hot water, and boil until soft, before serving beat it up to a mash with a little butter and salt it is served with boiled pork or beef.

1011. Potato Pudding

Take two pounds of potatoes, wash and boil them; when cold add a pint of new milk, three eggs well beaten, two ounces of moist sugar, and a little nutmeg. Bake it.

1012. Pudding - Derbyshire

Mix gradually two table-spoonfuls of flour with a pint of milk, boil it till thick, and when cold add three ounces of butter beaten to a cream, a quarter of a pound of fine sugar, the rind of a lemon grated, the yolks of five and whites of three eggs, and a little salt; mix all well together, put it a dish lined round with paste, and bake it in a quick oven. This pudding is very nice cold.

1013. Puddings In Haste

To grated bread add suet shred, a few currants, the yolks of four eggs and the whites of two, some grated lemon peel, and ginger; mix and form it into balls about the size and shape of an egg with a little flour. Put them into boiling water, and boil them for twenty minutes.

1014. Pudding - Quaking

Take a quart of cream, scald it, and when nearly cold, put to it four eggs well beaten, a spoonful and a half of flour, some nutmeg and sugar; tie it tight in a buttered cloth, boil it an hour, and turn it out carefully. Serve with melted butter, a little wine and sugar.

1015. Quince Pudding

Take as many ripe quinces as will yield a pound of pulp; to this add half a pound of powdered sugar, cinnamon, and ginger (two drams of each) pounded; mix them well, and add them to the yolks of eight eggs beaten in a pint of cream, stir all together, and boil it in a floured cloth.

1020. Sago Pudding

Take half a pound of sago, wash it in several waters (warm), then boil it with a pint of milk and a little cinnamon, stirring it often till it becomes thick; pour it into a pan, and beat it up with half a pound of fresh butter; add the yolks of eight eggs, and the whites of four, beaten separately, a little flour, half a glass of white wine, and sugar to liking; mix all well, and boil it. Serve with sweet sauce.