206 The Art of Cookery , 
batter, and fry them in butter. When enough, lay them in 
your difh, and pour melted butter over them. 
Celery with cream . 
WASH and clean fix or eight heads of celery, cut them about 
three inches long, boil them tender, pour away all the water, 
and take the yolks of four eggs beat fine, half a pint of cream, 
a little fait and nutmeg, pour it over, keeping the pan fhaking 
all the while. When it begins to be thick, difh it up. 
Cauliflowers fried . 
TAKE two fine cauliflowers, boil them in milk and water, 
then leave one whole, and pull the other to pieces ; take half 
a pound of butter, with tyvo fpoonfuls of water, a little duft of 
flour, and melt the butter in a ftew-pan ; then put in the whole 
cauliflower cut in two, and the other pulied to pieces, and fry it 
till it is of a very light brown. Seafon it with pepper and fait. 
When it is enough, lay the two halves in the middle, and pour 
the reft all over. 
To make an oatmeal pudding. 
TAKE a pint of fine oatmeal, boil it in three pints of new 
milk, ftirring it till it is as thick a^ a hafty-puddlng ; take it off, 
and ftir in half a pound of frefh butter, a little beaten mace and 
nutmeg, and a gill of fack ; then beat up eight eggs, half the 
whites, ftir all well together, lay puft-pafte all over the difh, 
pour in the pudding, and bake it half an hour. Or you may 
boil it with a few currants. 
To make a potato pudding . 
TAKE a quart of potatoes, boil them foft, peel them, and 
mafh them with the back of a fpoon, and rub them through at 
fieve, to have them fine and fmooth ; take half a pound of frefh 
butter melted, half a pound of fine fugar, fo beat them well 
together till they are very fmooth, beat fix eggs, whites and all, 
ftir them in, and a glafs of fack or brandy. You may add half 
a pound of currants, boil it half an hour, melt butter with a 
glafs of white wine j fweeten with fugar, and pour over it. 
You may bake it in a difh, with puft-pafte all round the difh* 
and at the bottom* 
