A Baked Bread Pudding

Rasp or crumble the crumb of a penny loaf, take the same quantity of flour, the yolks of four eggs, and two whites, a tea-spoonful of ginger, half a pound of raisins stoned, half a pound of currants clean washed and picked, and a little salt. Mix first the bread and flour, ginger, salt, and sugar, to the palace, then the eggs, and as much milk as will make it like a good batter; then the fruit. Butter the dish, pour it in, and bake it.

Or, boil half a pint of milk with a bit of cinnamon; take four eggs, and he whites well beaten, the rind of a lemon grated, half a pound of cuet chopped fine, and as much bread as necessary. Pour the milk on the bread and suet, keep mixing it till cold, then put in the lemon peel, eggs, a little sugar, and some nutmeg grated fine. This pudding may be either baked or boiled.

A Spoonful Pudding. « Take a spoonful of flour, a spoonful of cream or milk, an egg, a little nutmeg, ginger, and salt. Mix all together, and boil it in a little bason half an hour. Or add a few currants.

Tansy Pudding

To four Naples biscuits grated, put as much boiling hot cream as will wet them. Then beat up the yolks of four eggs, and have ready a few chopped tansy leaves, with as much spinach as will make it a pretty green. Be careful not to put in too much tansy, as that will make it bitter. When" the cream is cold, mix all together with a little sugar, and set it over a slow fire till it is thick. Then take it off, and when cold put it in a cloth well buttered and floured. Tie it up close, and let it boil three quarters of an hour. Take it up in a bason, and let it stand one quarter of an hour. Then turn it out carefully, and put round it white wine sauce.

Or, blanch four ounces of almonds, and beat them very fine with rose-water. Pour a pint of cream boiling hot on a French roll sliced very thin. Beat four eggs well, and mix with them a little sugar and nutmeg grated, a glass of brandy, a little juice of tansy, and the juice of spinach, to make it green. Put all the ingredients into a stewpan, with a quarter of a pound of butter, and give it a gentle boil. It may be either boiled or baked.

White Puddings In Skins

Boil half a pound of rice in milk till it is soft, having first washed the rice well in warm water. Put it into a sieve to drain, and beat half a pound of Jordan almonds very fine with some rose-water. Wash and dry a pound of currants, cut into small bits a pound of hog's lard, beat up six eggs well, half a pound of sugar, a little nutmeg grated, a stick of cinnamon, a little mace, and a little salt. Mix them well together, fill the skins, and boil them.

Quince, Apricot, Or White Pear-Plumb Pudding

Having scalded the quinces till they are very tender, pare them thin, and scrape off the soft. Mix it with sugar till it is very sweet, and add a little ginger and cinnamon. To a pint of cream put three or four yolks of eggs, and stir it into the quinces till they are of a good thickness. Remember to make it pretty thick. Butter the dish, pour it in, and bake it. Apricots, or white-pear plumbs may be treated in the same manner.