made Plain and Eafy 9 
2©7 
¥o make a fecond potato pudding . 
BOIL two pounds of potatoes, and beat them in a mortar 
fine, beat in half a pound of melted butter, boil it half an hour, 
pour melted butter over it, with a glafs of white wine or the 
juice of a Seville orange, and throw fugar all over the pudding 
and difh. 
¥o make a third fort of potato pudding . 
TAKE two pounds of white potatoes, boil them foft, peel 
and beat them in a mortar, or ftrain them through a fieve till 
they are quite fine; then mix in half a pound of frelh butter 
melted, then beat up the yolks of eight eggs and three whites, 
ftir them in, and half a pound of white fugar finely pounded, 
half a pint of fack, ftir it well together, grate in half a large 
nutmeg, and ftir in half a pint of cream, make a pufF-pafte, 
and lay all over your difh and round the edges; pour in the pud*- 
ding, and bake it of a fine light brown. 
For change, put in half a pound of currants; or you may 
ftrew over the top half an ounce of citron and orange-peel cut 
thin, before you put it into the oven. 
¥o make an orange puddingl 
TAKE the yolks of fixteen eggs, beat them well, with half 
a pound of melted butter, grate in the rind of two fine Seville 
oranges, beat in half a pound of fine fugar, two fpoonfuls of 
orange-flour-water, two of rofe-water, a gill of fack, half a 
pint of cream, two Naples bifcuits, or the crumb of a halfpenny 
foil foaked in the cream, and mix all well together. Make a 
thin pufF-pafte, and lay all over the difh and round the rim, 
pour in the pudding and bake it. It will take about as long 
baking as a cuftard. 
¥o make a fecond fort of orange puddingi 
YOU muft take fixteen yolks of eggs, beat them fine, mix 
them with half a pound of frefh butter melted, and half a pound 
of white fugar, a little rofe-water, and a little nutmeg. Cut 
the peel of a fine large Seville orange fo thin as none of the 
white appears, beat it fine in a mortar till it is like apafte, and 
by degrees mix in the above ingredients all together ; then lay a 
puff-pafte all over the difh, pour in the ingredients, and bake it. 
