made Plain and Eafy . 133 
fruit, if you pleafe, and you may for change add half an ounce 
of citron, and half an ounce of candied orange-peel flared fine. 
Suet dumplings . 
TAKE a pint of milk, four eggs, a pound of fuet, and a 
pound of currants, two tea-fpoonfuls of fait, three of ginger 5 
firft take half the milk, and mix it like a thick batter, then put 
the eggs, and the fait and ginger, then the reft: of the milk by 
degrees, with the fuet and currants, and flour to make it like 
a light pafte. When the water boils, make them in rolls as big 
as a large turkey’s egg, with a little flour ; then fiat them, and 
throw them into boiling water. Move them foftly, that they 
don’t flick together, keep the water boiling all the time, and 
half an hour will boil them. 
An Oxford pudding. 
A quarter of a pound of bifcuit grated, a quarter of a pound of 
currants clean washed and picked, a quarter of a pound of fuet 
Hired fmaU, half a large fpoonful of powder-fugar, a very little 
fait, and fome grated nutmeg ; mix all well together, then take 
two yolks of eggs, and make it up in balls as big as a turkey’s 
egg. Fry them in frefh butter of a fine light brown; for Luce 
have melted butter and fugar, with a little facie or white wine. 
You muft mind to keep the pan (baking about, that they may be 
all of a fine light brown. 
All other puddings you have in the Lent chapter. 
Rules to be obferved in making puddings, 
IN boiled puddings, take great care the bag or cloth be very 
..dean, not foapy, but dipped in hot water, and well floured. 
If a bread pudding, tie it loofe ; if a batter pudding, tie it clofe, 
and be fure the water boils when you put the pudding in, and you 
fhould move the puddings in the pot now and then, for fear they 
ftick. When you make a batter pudding, firft mix the flour well 
with a little milk, then put in the ingredients by degrees, and ic 
will be fmooth and not have lumps ; but for a plain batter pud - 
ding, the beft way is to drain it through a coarfe hair-fie ve, that 
it rnay neither have lumps, nor the treadles of the eggs : and 
all other puddings, drain the eggs when they are beat. If vou 
boil them in wooden bowls, or china diihes, butter the infide 
before you put in your batter; and for all baked puddings, 
butter the pan or difh before the pudding is put in, 
K3 CfjAP, 
