fhade Plain tind Eajy. 201) 
thin puff-pafte and lay all over the difh, pour in the ingredients 
and bake it. 
To boil an almond 'pudding . 
BEAT a pound of fweet almonds as fmall as poffible, with 
three fpoonfuls of rofe-water, and a gill of fack or white wine, 
and mix in half a pound of frefli butter melted, with five’yolks 
of eggs and two whites, a quart of cream, a quarter of a pound 
of fugar, half a nutmeg grated, one fpoonful of flour and three 
fpoonfuls of crumbs of white bread ; mix all well together, and 
boil it. It will take half an hour boiling. 
To make a fagoe pudding , 
LET half a pound of fagoe be waflied well in three or four hot 
waters, then put to it a quart of Hew milk, and let it boil to¬ 
gether till it is thick; ftir it carefully, (for it is apt to burn) put 
in a flick of cinnamon when you let it on the fire : when it is 
boiled take it out ; before you pour it out, fiir in half a pound 
of frefh butter, then pour it into a pan, and beat up nine eggs, 
with five of the whites and four fpoonfuls of fack ; ftir all to¬ 
gether, and fweeten to your tafte. Put in a quarter of a pound 
of currants clean waihed and rubbed, and juft plumped in two 
fpoonfuls of fack and two of rofe-water : mix all well together, 
lay a pufF-pafte over a difh, pour in the ingredients and bake it. 
To make a millet pudding . 
YOU mull get half a pound of millet feed, and after it is 
waflied and picked dean, put to it half a pound of fugar, a 
whole nutmeg grated, and three quarts of milk. Wh£n you 
have mixed all well together, break in half a pound of frefh 
butter ; butter your difh, pour it in and bake it. 
T0 make a carrot pudding . 
YOU mufttake a raw carrot, fcrape it very clean, and grate 
it: Take half a pound of the grated carrot, and a pound of 
grated bread, beat up eight eggs, leave out half the whites* 
and mix the eggs with half a pint of cream : then ftir in the 
bread and carrot, half a pound of frefli butter melted, half a 
pint of fack, and three fpoonfuls of orange-flower-water, a nut¬ 
meg grated. Sweeten to your palate. Mix all well together, and 
if it is not thin enough, ftir in a little new milk or cream. Let 
it be of a moderate thicknefs, lay a puff-pafte all over the diih, 
P and 
