*54 
The Art ®f Coohry\ 
T 9 make firmity . 
TAKE a quart of ready-boiled wheat* two quarts of mill:* m 
quarter of a pound of currants clean picked and wallied : ftir 
thefe together and boil them* beat up the yolks of three or four 
eggs* a little nutmeg, with two or three fpeonfulsof milk, add 
to the wheat; ftir them together lor a few minutes* Then 
fweeten. to your palate* mi fend it to table. 
T? make plum porridge* or barley grueL 
, TAKE a gallon of water* half a pound of barley* a quarter 
of a pound of raifms clean- walked* a quarter of a pound of cur¬ 
rants dean walked and picked. Boil thefe till above half the 
water is wailed* with two or three blades of mace. Then 
fweeten it to your, palate* and add half a pint of white wine* 
To make butter d wheat. 
PUT your.wheat into a faucepar*; when it is hot* ftir in 
good piece of butter* a little grated nutmeg* and fweeten it to 
your palate. 
To make plum grueL 
TAKE two quarts of water* two large fpoonfuls of oatmeal* 
fiir it together* a blade or two of mace* a little piece of lemon- 
peel boil it for five or fix minutes (take care' it don't boil over) 
then (train it off* and put it into the faueepan again* with half 
a pound of currants clean waffled and picked. Let them boil 
about ten minutes* add a glafs 6 f white wine* a little grated nut- 
peg* and fweeten to your palate. 
To make a flour hafty pudding. 
TAKE a quart of milk, and four bay-leaves*, fet.it on the 
fire to boil* beat up the yolks of. two eggs*; and ftir m a little 
fait. Take two or three fpoonfuls of milk* and beat up with 
your eggs* and ftir in your milk, then* with a wooden fpoon in 
one hand* and the Hour in the other* ftir it in till it is of a good 
fhicfcnefs^ but not too thick. Let it boil* and keep it dining* 
then pour it into adiih; and flick pieces of butter here and there. 
You may omit the egg if you don/t like it; but it is a great ad¬ 
dition to the pudding*, and a little piece of butter ftirred in the 
milk makes it eat fhort and fine* Take out the bay-leaves 
before yoiqput iflthsfkmr f 
To 
