and pour in the ingredients. Bake it; it will take an hour baking. Or you may boil it, but then you must melt butter; and put in white wine and sugar.
A second carrot pudding.
GET two penny loaves, pare off the crust, soak them in a quart of boiling milk, let it stand till it is cold, then grate in two or three large carrots then put in eight eggs well beat, and three quarters of a pound of fresh butter melted, grate in a little nutmeg, and sweeten to your taste. Cover your dish with puff-paste, pour in the ingredients and bake it an hour.
To make a a cowslip pudding.
HAVING got the flowers of a peck of cowslips, cut them small and pound them small, with half a pound of Naples biscuits grated, and three pints of cream. Boil them a little; then take them off the fire and beat up sixteen eggs, with a little cream and a little rose-water. Sweeten to your palate. Mix it all well together, butter a dish and pour it in. Bake it; and when it is enough, throw fine sugar over and serve it up.
Note, New milk will do in all these puddings, when you have no cream.
To make a quince, apricot, of white pear-plum puddings.
SCALD your quinces very tender, pare them very thin, scrape off the soft; mix it with sugar very, sweet, put in a little ginger and a little cinnamon. To a pint of cream you must put three or four yolks of eggs, and stir it into your quinces till they are of a good thickness. It must be pretty thick. So you may do apricots or white pear-plums. Butter your dish, pour it in and bake it.
To make a pearl barley pudding.
GET a pound of pearl barley, wash it clean, put to it three quarts of new milk and half a pound of double refined sugar, a nutmeg grated; then put it into a deep pan, and bake it with brown bread. Take it out of the oven, beat up fix eggs; mix all well together, butter a dish, pour it in, bake it again an hour, and it will be excellent.
