Transparent Pudding

Pur eight eggs well beaten into a pan, with half a pound of butter, and the same quantity of loaf sugar beat fine, with a little grated nutmeg. Set it on the fire, and keep stirring-it till of the thickness of buttered eggs. Then put it into a bason to cool, roll a rich puff paste very thin, lay it round the edge of the dish and pour in the ingredients. Bake it half an hour in a moderately heated oven, and it will cut light and clear.

French Barley Pudding

Take the yolks of six eggs and the whites of three, beat them up well, and put them into a quart of cream. Sweeten to the palate, and put in a little orange flower water, and a pound of melted butter. Then add six handfuls of French bar-ley, having first boiled it tender in milk. Then butter a dish, put it into it, and send it to the oven.

Potatoe Pudding

Boil a quarter of a pound of potatoes till they are soft, peel them, and mash them with the back of a spoon, and rub them through a sieve to have them fine and smooth. Then take half a pound of fresh butter melted, half a pound of fine sugar, and beat them well together till they are smooth. Beat six eggs, whites as well as yolks, and stir them in with a glass of sack or brandy. Half a pint of currants may be added. Boil it half an hour, melt some butter, and put into it a glass of white wine, sweeten it with sugar, and pour it over it.

Or, boil two pounds of white potatoes till they are soft, peel and beat them in a mortar, and pulp them through a sieve till quite fine. Then mix in half a pound of fresh butter melted, beat up the yolks of eight eggs, and the whites of three. Stir them in with half a pound of white sugar finely pounded, half a pint of sack, and stir them well together. Grate in half a large nutmeg, and stir in half a pint of cream. Make a puff paste, lay it all over the dish, and round the edges; pour in the pudding, and bake it till it is of a fine light brown.

Carrot Pudding

Scrape a raw carrot very clean, and grate it. Take half a pound of the grated carrot, and a pound of grated bread ; beat up eight eggs, leave out half the whites, and mix the eggs with half a pint of cream. Then stir in the bread and carrot, half a pound of fresh butter melted, half a pint of sack, three spoonsful of orange flower water, and a nutmeg grated. Sweeten it to the palate. Mix all well together, and if not thin enough, stir in a little new milk or cream. Let it be of a moderate thickness, lay a puff paste all over the dish, and pour in the ingredients. It will take an hour's baking. If intended to be boiled, melted butter, white wine and sugar, must be added.

Or, pare the crust of two penny loaves, soak them in a quart of boiling milk, and let them stand till cold. Then grate in two or three large carrots, and put in eight eggs well beaten, and three quarters of a pound of fresh butter melted. Grate in a little nutmeg, and sweeten to the taste. Cover the dish with puff paste, pour in the ingredients, and bake it an hour.