Flour Hasty Pudding

Put four bay-leaves into a quart of milk, and set it on the fire to boil; then beat up the yolks of two eggs, and stir in a little salt: take two or three spoonsful of milk, and beat up with the eggs, and stir in the milk: then with a wooden spoon in one hand, and the flour in the other, stir it in till it be of a good thickness, but not too thick. Let it boil, and keep it stirring; then pour it into a dish, and stick pieces of butter here and there. The eggs may be omitted, but they are a good addition to the pudding. A little piece of butter stirred in the milk makes it eat short and fine. Before the flour is put in, take out the bay-leaves.

Fine Hasty Pudding

Having broken an egg into fine flour, with the hand work up as much as possible into a stiff paste, and thus mince it as small as possible. Then put it into a quart of boiling milk, and add a little salt, a little beaten cinnamon, a little sugar, a piece of butter as big as a walnut, and stir all one way. When it is as thick as required, stir in such another piece of butter, then pour it into the dish, and stick pieces of. butter in different places.

Millet Pudding

Wash and pick clean half a pound of millet seed, put to it half a pound of sugar, a whole nutmeg grated, and three quarts of milk, and break in half a pound of fresh butter. Butter the dish, pour it into it, and send it to the oven.

Apricot Pudding

Take six large apricots, and coddle them till tender, break them very small, and sweeten them to the taste. When cold, add to them six yolks and two whites of eggs: mix them well together with a pint of good cream, lay a puff paste all over the dish, and pour in the ingredients. Bake it half an hour, in a moderately heated oven, and when enough, throw a little fine sugar all over it.

Quaking Puddings

Beat well together the yolks of six and the whites of three eggs, with a pint of cream, and mix them well together. Grate in a little nutmeg, a little salt, and add a little rose water. Grate in the crumb of a halfpenny roll, or a spoonful of flour, first mixed with a little of the cream, or a spoonful of the flour of rice. Butter a cloth well, and flour it. Then put in the mixture, tie it rather loose than tight, and boil it half an hour briskly; but remember the water must boil before the pudding is put in.

Oat Pudding Baked

Take two pounds of decorticated oats, and drown them in new milk: eight ounces of raisins of the sun stoned, the same quantity of currants well picked and washed, a pound of sweet suet shred finely, and six new-laid eggs well beaten up. Season with nutmeg, beaten ginger, and salt, and mix them all well together.

An Oatmeal Pudding, After The New England Manner

Take a pint of whole oatmeal, and steep it in a quart of boiled milk over night. In the morning take half a pound of beef suet shred fine, and mix with the oatmeal and boiled milk, some grated nutmeg, and a little salt, with the yolks and whites of three eggs, a quarter of a pound of currants, a quarter of a pound of raisins, and as much sugar as will sweeten it. Stir it well together, tie it pretty close, and boil it two hours. For tauce use melted butter.