made Plain and Eajy * 2 1 1 
To make a French barley pudding. 
PUT to a quart of cream fix eggs well beaten, half th® 
whites, fweeten to your palate, a little orange-flower-water, 
or rofe-water, and a pound of melted butter 5 then put in fix 
handfuls of French barley, that has been boiled tender in milk, 
butter a difh, and put in it. It will take as long baking as a 
venifon-pafty. 
T0 make an apple pudding 6 
TAKE twelve large pippins, pare them, and take out tbs 
cores, put them into a faucepan, with four or five fpoonfuls of 
water. Boil them till they are foft and thick ; then beat them 
well, ftir in a quarter of a pound of butter, a pound of loaf fugar, 
the juice of three lemons, the peel of two lemons, cut thin and 
beat fine in a mortar, the yolks of eight eggs beat; mix all .well 
together, bake it in a flack oven ; when it is near done, throw 
over a little fine fugar. You may bake it in a puff-pafte, as you 
do the other puddings. 
To make an Italian pudding. 
TAKE a pint of cream, and flice in fome French rolls, as 
much as you think will make it thick enough, beat ten eggs fine* 
grate a nutmeg, butter the bottom of the difh, flice twelve pip¬ 
pins into it, throw fome orange-peel and fugar over, and half 
a pint of red wine ; then pour your cream, bread and eggs over 
it; firft lay a puff-pafte at the bottom of the difh and round the 
edges, and bake it half an hour. 
To make a rice pudding . 
TAKE a quarter of a pound of rice, put it into a faucepan* 
with a quart of new milk, a ftiek of cinnamon, ftir it often, to 
keep it from flicking to the faucepan., When it has boiled thick, 
pour it into a pan, ftir in a quarter of a pound of frefii butter, 
and fugar to your palate; grate in half a nutmeg, add three of 
four fpoonfuls of rofe-water, and ftir all well together; when it 
is cold, beat up eight eggs, with half the whites, beat it all well 
together, butter a difh, and pour it in and bake it. You may 
lay a puff-pafte firft all over the difh ; for change, put in a few* 
currants and fweet-meats, if you chufe it. 
P 2 
A'feeand 
