To make a French barley pudding.
PUT to quart of cream and eggs well beaten, half the whites, sweeten to your palate, a little orange-flower-water, or rose-water, and a pound of melted butter; then put in six handfuls of French barley, that has been boiled tender in milk, butter a dish, and put it in. It will take as long baking at a venison-pasty.
To make an apple pudding.
TAKE twelve large pippins, pare them, and take out the cores, put them into a sauce-pan, with four or five spoonfuls of water. Boil them till they are soft and thick; then beat them well, stir in a quarter of a pound of butter, a pound of loaf sugar, the juice of three lemons, the peel of two lemons, cut thin and beat fine in a mortar, the folks of eight eggs beat; mix all well 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 the other paddings.
To make an Italian puddings.
TAKE a pint of cream, and slice in some French rolls, at much as you think will make it thick enough, beat ten eggs fine, grate a nutmeg, butter the bottom of the dish, slice twelve pippins into it, throw some orange-peel and sugar over, and half a pint of red wine; then pour your cream, bread, and eggs over it; first lay a puff-paste at the bottom of the dish and round the edges, and bake it half an hour.
To make a rice pudding.
TAKE a quarter of a pound of rice, put it Into a sauce-pan, with a quart of new milk, a stick of cinnamon, stir it often, to keep it from sticking to the sauce-pan. When it has boiled thick, pour it into a pan, stir in a quarter of a pound of fresh butter, and sugar to your palate; grate in half a nutmegs add three or four spoonfuls of rose-water, and stir all well together; when it is cold, beat up eight eggs, with half the whites, beat it all well, together, butter a dish, and pour it in and bake it. You may lay a puff-paste first all over the dish; for change, put in a few currants and sweet-meats; if you chuse it.
