Suet Pudding Boiled

Take four spoonsful of flour, a pound of suet shred small, four eggs, a spoonful of beaten ginger, a tea-spoonful of salt, and a quart of milk. Mix the eggs and flour with a pint of the milk very thick, and with the seasoning mix in the rest of the milk and suet. Let the batter be pretty thick, and boil it two hours.

Veal Suet Pudding

Cut the crumb of a three-penny loaf into slices; boil and pour two quarts of milk on the bread ; one pound of veal suet melted down and poured into the milk. Add to these one pound of currants, and sugar to the taste, half a nutmeg, and six eggs well mixed together. If to be baked, butter the dish well. This will do for either baking or boiling.

Cabbage Pudding

Take two pounds of beef suet, and as much of the lean part of a leg of veal. Take a little cabbage and scald it; then bruise the suet, veal, and cabbage together in a marble mortar. Season with mace, nutmeg, ginger, a little pepper and salt, some green gooseberries, grapes, or barberries. Mix them all well together, with the yolks of four or five eggs well beaten. Wrap all up together in a green cabbage leaf, and tie it in a cloth. An hour will boil it.

Lady Sunderland's Pudding

Take a pint of cream, eight eggs, leave out three whites, five spoonsful of flour, and half a nutmeg. When they are going to the oven, butter small basons, fill them half full, bake them half an hour, and grate some sugar over them. For sauce, melted butter, wine, and sugar. When they are baked, turn them out of the basons, and pour some of the sauce over them.

Pith Pudding

Put a'proper quantity of the pith of an ox all night in water, to soak out the blood, and in the morning strip it out of the skin, and beat it with the back of a spoon in orange wator till it is as fine as pap. Then take three pints of thick cream and boil in it two or three blades of mace, a nutmeg quartered, and a stick of cinnamon : add half a pound of the best Jordan almonds, blanched in cold water, and beat them with a little of the cream ; and as it dries, put in more cream. When they are all beaten, strain the* cream from them to the pith. Then take the yolks of ten eggs, and the whites of but two, and beat them well, and put them to the ingredients. Take a spoonful of grated bread, or Naples biscuit, and mix all these together, with half a pound of fine sugar, the marrow of four large bones, and a little salt. Fill them in small ox or hog's guts, or bake it in a dish, with puff paste round the edges and under it.

Citron Pudding

Take a spoonful of fine flour, two ounces of sugar, a little nutmeg, and half a pint of cream. Mix them all well together, with the yolks of three eggs. Put it in tea-cups, and stick in it two ounces of citron cut very thin. Bake them in a pretty quick oven, and turn them out upon a China dish.

Bread Pudding

Slice thin all the crumb of a penny loaf into a quart of milk, and set it over a chafing dish of coals till the bread has soaked up all the milk. Then put in apiece of butter, stir it round, and let it stand till it is cold ; or the milk may be boiled and poured over the bread, and covered up close, which will equally answer the same purpose. Then take the yolks of six eggs, and the whites of three, and beat them up with a little rose water and nutmeg, and a little salt and sugar. Mix all well together, and boil it an hour.

Or,cut thin all the crumb of astale penny Ioaf,and put it into a quart of cream. Set it over a slow fire till scalding hot, and then let it stand till cold. Beat up the bread and cream well together, and grate in some nutmeg. Take twelve bitter almonds, boil them in two spoonsful of water, pour the water to the cream, stir it in with a little salt, and sweeten it to the taste. Blanch the almonds, and beat them in a mortar, with two spoonsful of rose or orange-flower water till they are a fine paste. Then mix them by degrees with the cream-, and when well mixed, take the yolks of eight eggs, and the whites of four; beat them well, and mix them with the cream, and then mix them all together. A bowl or bason will be best to boii it in ; but if a cloth is used, dip it in the hot water, and flour it well. Tie it loose,and boil it an hour. Take care that the water boil when it is put in, and that it keep boiling all the time. When enough, turn it into the dish. . Melt some butter, and put into it two or three spoonsful of white wine or sack ; give it a bod, and pour it over the pudding. Then strew a good deal of fine sugar all over the pudding and dish, and send it hot to tab]