made Plain and Eajy; 
215 
To make a boiled loaf. 
TAKE a penny loaf, pour over it half a pint of milk boiling 
hot, cover it clofe, let it {land till it has foaked up the milk ; 
then tie it up in a cloth, and boil it a quarter of an hour. When 
it is done, lay it in your difh, pour melted butter over it, and 
throw fugar all over; a fpoonful of wine or rofe-water does 
as well in the butter, or juice of Seville orange. A French 
manchet does bed; but there are little loaves made on porpofe 
for the ufe. A French roll or oat cake-does very well boiled 
thus. 
To make a chefnut pudding. 
PUT a dozen and a half of chefnuts into a fkillet or faucepan 
of water, boil them a quarter of an hour, then blanch and peel 
them and beat them in a marble mortar, with a little orange- 
flower or rofe-water and fack, till they are a fine thin pafte ; 
then beat up twelve eggs with half the whites, and mix them 
well, grate half a nutmeg, a little falt£ mix them with three 
pints of cream and half a pound of melted butter, fvveeten it to 
your palate and mix all together. Lay a puff-pafte ail over the 
difh, pour in the mixture and bake it. When you can’t get cream 
take three pints of milk, beat up the yolks of four eggs and fiir 
into the milk, fet it over the fire, ftirring it all the time till it 
is fcalding hot, then mix it in the room of the cream. 
To make a fine 'plain baked pudding. 
YOU mud take a quart of milk, and put three bay-leaves into 
it. When it has boiled a little, with fine flour, make it into a 
hady-pudding, with a little fait, pretty thick ; take it off the 
fire, and dir in half a pound of butter, a quarter of a pound of 
fugar, beat up twelve eggs and half the whites, fiir all well to¬ 
gether, lay a puff-pade all over the difh and pour in your duff. 
Half an hour will bake it. 
To make pretty little cheefe-curd puddings. 
YOU mud take a gallon of milk, and turn it with runnet, 
then drain all the curd from the whey, put the curd into a 
mortar, and beat it with half a pound of freih butler till the but¬ 
ter and curd are well mixed ; then beat fix eggs, half the whites* 
and drain them to the curd, two Naples bifcuits, or half a penny 
roll grated ; mix all thefe together, and fweeten to your pa¬ 
late j butter your patty-pans, and fill them with the ingredients, 
P 4 Bake 
