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Of Puddings.
OF PUDDINGS.
A Marrow Pudding. Take a quart of cream and milk,
and a quarter of a pound of Naples biscuit, put them
on the fire in a stewpan, and boil them up; take the
yolks of eight eggs, the whites of four beat very fine, a
little soft sugar, some marrow chopped, a small glass of
brandy and sack, a little orange-flower-water ; mix all
well together, and put them on the fire, keep stirring till
it is thick, and put it away to get cold ; have a dish
rimmed with puff-paste, put your stufl' in, sprinkle cur-
rants that have been well washed in cold water, and
rubbed clqan in a cloth, marrow cut in slices, and some
candied lemon, orange and citron, cut in shreds, and send
it to the oven ; three quarters of an hour will bake it:
send it up hot.
A boiled Suet Pudding. A quart of milk, four spoonfuls
of flour, a pound of suet shred small, four eggs, a spoon-
ful of beaten ginger, a tea-spoonful of salt: 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 thick, and boil it two hours.
A boiled Plum Pudding. Take a pound of suet cut in
pieces, not too fine, a pound of currants, and a pound of I
raisins stoned, eight eggs, half the whites, half a nut-
meg grated, and a tea-spoonful of beaten ginger, a pound
of flour, a pint of milk; beat the eggs first, add half the tl
milk, beat them together, and by degrees stir in the flour, i
then the suet, spice, and fruit, and as much milk as will
mix it together very thick. Boil it five hours.
A Yorkshire Pudding. Take a quart of milk, four eggs, (it
and a little salt, make it up in a thick batter with flour, „
like pancake batter. Have a good piece of meat at the sr
fire : take a stewpan, and put some dripping in, set it on
the fire ; when it boils, pour in the pudding ; let it bake
on the fire till you think it is nigh enough, then turn a
plate upside down in the dripping-pan, that the dripping ,
may not be blacked ; set the stewpan on it, under the
