made Plain and Eafy . 2 13 
juft give your pudding one dip in, then untie the cloth, and it 
will turn out, without flicking to the cloth. 
T0 make a batter pudding . 
TAKE a quart of milk, beat up fix eggs, half the whites* 
mix as above, fix fpoonfuls of flour, a tea-fpoonful of fait apd 
one of beaten ginger; then mix all together, boil it an hour and 
a quarter, and pour melted butter over it. You may put in 
eight eggs, if you have plenty, for change, and half a pound 
of prunes or currants. 
To make a batter pudding without 'eggs 
TAKE a quart of milk, mix fix fpoonfuls of flour, with a 
little of the milk firft, a tea fpoonful of fait, two tea-fpoonfuls 
of beaten ginger, and two of the tindure of faffron ; then mix 
all together, and boil it an hour. You may add fruit as you 
think proper. 
To make a grateful pudding. 
TAKE a pound of fine flour, and a pound of white bread 
grated, take eight eggs but half the whites, beat them up, and 
mix with them a pirn of new milk, then ftir in the bread and 
flour, a pound of raifins ftoned, a pound of currants, half a 
pound* of fugar, a little beaten ginger; mix all well together, 
and either bake or boil it. It will take three quarters of an 
hour’s baking. Put cream in, inftead of milk, if you have it. 
It will be an addition to the pudding. 
T0 make a bread pudding . 
GUT off all the cruft of a penny white loaf, and flice it thin 
into a quart of milk, let it over a chaffing-difh of coals til! the 
bread has foaked up all the milk, then put in a piece of fweet 
butter, ftir it round, let it ftand till cold ; or you may boil your 
milk, and pour over your bread and cover it up clofe, does full 
as well: then take the yolks of fix eggs, the whites of three, 
and beat them up with a little rofe-water and nutmeg, a little 
fait and fugar, if you chufe it. Mix all well together, and boil 
it half an hour. 
' p 3 r* 
