Marrow Pudding

Grate a penny loaf into crumbs, and pour on them a pint of boiling hot cream. Cut very thin a pound of beef marrow, beat four eggs well, and then add a glass of brandy, with sugar and nutmeg to the taste, Mix them all well together, and then boil or bake it. Three quarters of an hour will do it. Cut two ounces of citron very thin, and when it is served, stick them all over it.

Or, having laid a thin paste in the dish, take some cream, the yolks and whites of eight eggs beat up in rose water, some sugar, and a little nutmeg. Mix them all together. Rasp some stale French rolls, and cut them in thin slices. Take a quarter of a pound of currants washed, picked, and dried ; put a layer of bread in the dish, strew some currants and marrow sliced over it, then some custard, and so on alternately until the dish is full. The dish must not be very deep. After it is boiled, strew sugar over it.

Plum Pudding Boiled

Cut a pound of suet into little pieces, but not too fins, a pound of currants washed clean, a pound of raisins stoned, eight yolks of eggs, and four whites, half a nutmeg grated, a tea-spoonful of beaten ginger, a pound of flour and a pint of milk. Beat the eggs first, then put to them half the milk, and beat them together, and by degrees stir in the flour, then the suet, spice, and fruit, as much milk as will mix it well together very thick. It will take five hours boiling.

Oxford Pudding

Take a quarter of a pound of grated biscuits, the same quantity of currants clean washed and picked, the same of suet shred small, half a large spoonful of powdered sugar, a little salt, and some grated nutmeg. Mix them all well together, and take two yolks of eggs, and make them up into balls of the size of a turkey's egg. Fry them of a fine light brown, in fresh butter, and let the sauce be melted butter and sugar, with a little white wine put into it.

Custard Pudding

From a pint of cream take two or three spoonsful, and mix them with a spoonful of fine flour. Set the rest of the cream on the fire to boil, and as soon as it is boiled, take it off, and stir it in the cold cream and flour very well. When cool beat up five yolks and two whites of eggs, and stir in a little salt and some nutmeg, two or three spoonsful of sack, and sweeten to the palate : butter a bason, and pour it into it, tie a cloth over it, and boil it half an hour. Then take it out, untie the cloth, turn the pudding into the dish, and pour on it melted butter.

Sweetmeat Pudding

Cover the dish with,a thin puff paste, then 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, pour in all the sweetmeats, and bake it something less than an hour in a moderately heated oven.

Prune Or Damson Pudding

From a quart of milk take a few spoonsful, and beat in it six yolks of eggs and three whites, four spoonsful of flour, a little salt, and two spoonsful of beaten ginger. Then, by degrees, mix in all the milk, and a pound of prunes. Boil it an hour tied up in a cloth, and pour melted butter over it. Dam sons done this way eat full as well as prunes.