made 'Plain and Eafy . 
HS 
To make an oatmeal hafly-pudding . 
TAKE a quart of water, fet it on to boil, put in a piece of 
butter, and fome fait; when it boils, ftir in the oatmeal as you 
do the flour, till it is of a good thicknefs. Let it boil a few mi¬ 
nutes, pour it in your difh, and ftiek pieces of butter in it : or 
eat with wine and fugar, or ale and fugar, or cream, or new 
milk. This is beft made with Scotch oatmeal. 
To make an excellent fack poffet. 
BEAT fifteen eggs, whites and yolks very well, and {train 
them ; then put three quarters of a pound of white fugar into a 
pint of canary, and mix it with your eggs in a bafon ; fet it over 
a chaffing-diih of coals, and keep continually ftirring it till it 
is fealding hot. In the mean time grate fome nutmeg in a quart 
of milk and boil it ; then pour it into your eggs and wine, they 
being fealding hot. Hold your hand very high as you pour it, 
and fomebody furring it all the time you are pouring in the 
milk : then take it off the chaffing-difti, fet it before the iffe half 
an hour, and ferve it up. 
To make another fack poffet. 
TAKE a quart of new milk, four Naples bifeuits, crumble 
them, and when the milk boils throw them in. Juft give 
it one boil, take it off, grate in fome nutmeg, and fweeten to 
your palate : then pour in half a pint of fack, ftirring it all the 
time, and ferve it up. You may crumble white bread, inftead 
of bifeuit. 
Or make it thus. 
BOIL a quart of cream, or new milk, with the yolks of twc& 
eggs: fir ft take a French roll, and cut it as thin as poffibly 
you can in little pieces; lay it in the difh you intend for the 
poffet. When the milk boils (which you muft keep ftirring ajf 
the time) pour it over the bread, and ftir it together; cover it 
clofe, then take a pint of canary, a quarter of a pound of fugar^ 
and grate in fome nutmeg. When it boils pour it into the 
pii]k, ftirring it all the time, and ferve it up. 
To make a fine hafly-pudding, 
BREAK an egg into fine flour, ana with your band work up 
as much as you can into as {tiff pafte as is poffible, then mince 
ft as fmall as herbs to the pot, as fmall as if it were to be 
fitted i 
