Cowslip Pudding

Cut and pound small the flowers of a peck of cowslips, with half a pound of Naples biscuits grated, and three pints of cream. Boil them a little, then take them off the fire, and beat up sixteen eggs with a little cream and rose-water. Sweeten to the palate. Mix it all well together, butter a dish, and pour it in. Bake it, and when enough, throw fine sugar over it, and serve it up. New milk will do well enough for these sorts of puddings, if cream cannot be had.

Pearl Barley Pudding

Wash a pound of pearl barley clean, put to it three quarts of new milk, half a pound of double refined sugar and a nutmeg grated; then put it into a deep pan, and bake it with brown bread. Take it out of the oven, beat up six eggs, and mix all well together. Butter a dish, pour it in, bake it again an hour, and it will be very good.

French Barley Pudding

To six eggs well beaten put a quart of cream, half the whites, sweeten to the palate, a little orange flower or rose-water, and a pound of melted butter. Then put in six hand-fuls of French barley, which has been boiled tender in milk. Butter the dish, and put it in. It will take as long baking as a venison pasty.

Chesnut Pudding

Boil a dozen and a half of chesnuts in a saucepan of water for a quarter of an hour. Then blanch, peel, and beat them in a marble mortar, with a little orange-flower or rose-water and sack, till they come to a fine thin paste. Then beat up twelve eggs with half the whites, and mix them well. Grate half a nutmeg, a little salt, and mix them with three pints of cream, and half a pound of melted butter. Sweeten it to the palate, and mix all together. Put it over the fire, and keep stirring it till it is thick. Lay a puff paste all over the dish, pour in the mixture, and bake it. When cream cannot be had, take three pints of milk. Beat up the yolks of four eggs, and stir it into the milk. Set it over the, fire, stirring all the time till it is scalding hot, and then mix it instead of cream.

Sweetmeat Pudding

Having put a thin puff paste all over the dish, take candied orange, lemon peel, and citron, of each an ounce. Slice them thin, and lay them all over the bottom of the dish, then beat eight yolks of eggs and two whites, near half a pound of sugar, and half a pound of melted butter. Beat all well together, and pour it on the sweetmeats as soon as the oven is ready, which must not be too hot. An hour or less will bake it.

Bread And Butter Pudding

Cut a penny loaf into thin slices of bread and butter, as for tea. Butter the dish, and lay slices all over it. Then strew a few currants washed and picked clean, then a row of bread and butter, then a few currants, and so on till the bread and butter is all in : take a pint of milk, beat up four eggs, a little salt, and half a nutmeg grated. Mix all together with sugar to the taste: then pour it over the bread, and bake it half an hour. A puff paste underdoes best. Two spoonsful of rose-water may be added, if approved of.