210 
The Art of Cookery , 
and pour in the ingredients. Bake it; it will take an hour ? s 
baking. Or you may boil it, but then you mu ft melt butter* 
and put in white wine and fugar. 
A fecond carrot pudding. 
GET two penny-loaves, pare off the cruft, foak them in a 
quart of boiling milk, let it ftand till it is cold, then grate in two 
or three large carrots, then put in eight eggs well beat, and 
three quarters of a pound of frefh butter melted, grate in a little 
nutmeg, and fweeten to your tafte. Cover your difti with puff- 
pafte, pour in the ingredients and bake it an hour. 
S to make a cow/lip pudding . 
HAVING got the flowers of a peck of cowflips, cut them 
fmall and pound them fmall, with half a pound of Naples bif- 
cuits grated, and three pints of cream. Boil them a little ; then 
take them off the fire and beat up fixteen eggs, with a little 
cream and a little rofe-water. Sweeten to your palate. Mix it 
all well together, butter a difli and pour it in. Bake it; and 
when it is enough, throw fine fugar over and ferve it up. 
Note, New milk will do in ail thefe puddings, when you 
have no cream. 
To make a quince , apricot , or while pear-plum pudding . 
SC ALD your quinces very tender, pare them very thin, fcrape 
eft the foft; mix it with fugar very fweet, put in a little ginger 
and a little cinnamon. To a pint of cream you muff put 
three or four yolks of eggs, and ftir it into your quinces till 
they are of a good thicknefs. It muft be pretty thick. So you 
may do apricots or white pear-plums. Butter your difh, pour 
it in and bake it. 
To make a pearl barley pudding . 
GET a pound of pearl barley, wa'fli it dean, put to it three 
quarts of new milk and half a pound of double refined fugar, a 
nutmeg grated; then put it into a deep pan, and bake it with 
brown bread. Take it out of the oven, beat up fix eggs; mix 
all well together, butter a dull, pour it in, bake it "again an 
hour, and it will be excellent. 
