made Plain and Eafy. 
m 
A pudding made thus. 
. MIX it as before, make it up in the fhape of a pudding, and 
bake it 5 pour butter, fack arid fugar over it® 
To make potatoes like a cellar of veal or mutton . 
MAKE the ingredients as before ; make it up in the fhape of 
a collar of veal, and with fome of it make round balls. Bake 
it with the balls, fet the collar in the middle, lay the balls round, 
iet your fauce be half a pint of red wine, fugar enough to fweet- 
en it, the yolks of two eggs, beat up a little nutmeg, Air all 
ihefe together for fear of curdling; when it is thick-enough, 
pour it over the collar. This-is a pretty difh for a firft or fe- 
corid courfe. 
T0 hr oil potatoes . 
FIRST boil them, peel them, cut them in two, broil them 
till they are brown on both fides ; then lay diem ih the plate or 
difh, and pout melted butter over them. 
To fry potatoes . 
CUT them into thin llices, as big as a crown-piece, fry them 
brown, lay them in the plate or difh, pour melted butter, and 
lack arid fugar over them. Thefe are a pretty corner-plate. 
Majhed potatoes ; 
r BOIL your potatoes, peel them, and put them into a fauce- 
pan, mafli them well ; to two pounds of potatoes put a pint of 
hiilk, a little fait, Air them well together, take care they don’t 
flick to the bottom, then take a quarter of a pound of butter, 
flir it in, and ferve it up. 
To grill for imps. 
SEASON them with fait and pepper, fhred parfley^ butter, 
ih fcollop-fhells well; add fome grated bread, and let them 
fleyv for half an hour. Brown them with a hot irorij and ferv$ 
them upi 
O 
Buttered 
