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Puddings.
and two whites, a quart of cream, a quarter of a pound
of sugar, half a nutmeg grated, one spoonful of flour,
and three of crumbs of bread ; mis all well together,
and boil it. It will take half an hour boiling.
A Sago Pudding. Let half a pound of sago he washed
in three ot four hot waters, put to it a quart of new milk,
and let it boil together till it is thick ; stir it careful-
ly, (for it is apt to burn,) put in a stick of cinnamon
when you set it on the fire ; when it is boiled take it out;
before you pour it out, stir in half a pound of fresh but-
ter, then pour it in a pan, and beat up nine eggs, with
five of the whites, and four spoonfuls of sack; stir all.
together, and sweeten to your taste. Put in a quarter
of a pound of currants, washed and rubbed, and plump-
ed in two spoonfuls of sack, and two of rose-water;
mix all together, stir it over a slow fire till it is thick,
lay a puff paste over a dish, pour in the ingredients, and
bake it.
A Millet Pudding. You must get half a pound of mil-
let-seed, after it is washed and picked clean, put to it
half a pound of sugar, a whole nutmeg grated, and three
quarts of milk. When you have mixed all well together, j
break in half a pound of fresh butter in your dish, pour J
it in, and bake it.
An Apple Pudding. Take twelve large pippins, pare]
them, take out the cores, and put them in a saucepan,
.with four or five spoonfuls of water ; boil them till they i
arc soft and thick; beat them well, stir in a pound of j
loaf sugar, the juice of three lemons, the peel of tw'oj
lemons cut thin, and beat fine in a mortar, the yolks of I
eight eggs beat: mix all together, bake it in a slack!
oven ; when it is near done, throw over a little fine!
sugar. You may bake it in a puff-paste, as you do tbel
other puddings.
A Rice Pudding. In half a pound of rice put threrl
quarts of milk, stir in half a pound'of sugar, grate in tl
small nutmeg, and break in half a pound of tresh butter I
butter a dish, pour it in, and bake it. You may add ;I
