Zi6 The Art of Cookery , 
Bake them, but don’t let your oven be too hot; when they are 
done, turn them out into a difh, eut citron and candied orange- 
peel into little narrow bits, about an inch long, and blanched 
almonds cut in long flips, ftick them here and there on the tops 
of the puddings, juft as you fancy ; pour melted butter with a 
little facie in it into the difh, and throw fine fugar all over the 
puddings and difh. They make a pretty -fide-difh, 
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To make an apricot pudding. 
CODDLE fix large apricots very tender, break them very 
fmall, fweeten them to your tafte. When they are cold, add fix 
eggs, only two whites well beat; mix them well together with 
a pint of good cream, lay a puiT-pafte all over your difh and 
pour in your ingredients. Bake it half an hour, don’t let the 
oven be too hot; when it is enough, throw a little fine fugar all 
over it, and fend it to table hot. 
To make the Jpfwich almond pudding , 
STEEP fomewhat aboye three ounces of the crumb of white 
bread fltced, in a pint and a half of cream, or grate the bread, 
then beat half a pint of blanched almonds very fine till they 
are like a pafte, with a little orange»flower-water, beat up the 
yolks of eight eggs and the whites of four: mix all well together, 
put in a quarter of a pound of white fugar, and ftir in a little 
melted butter, about a quarter of a pound ; lay a fheet of pufF- 
pafte at the bottom of your difh and pour in the ingredients, 
Half an hour will bake it* 
To make a vermicelli pudding. 
YOU muft take the yolks of two eggs, and mix it up with as 
much flour as will make it pretty ftiff, fo as you can roll it out 
very thin, like a thin wafer; and when it is fo dry as you can 
roll it up together without breaking, roll it as dole as you can ; 
then with a fbarp knife begin at one end, and cut it as thin as 
you can, have fame water boiling, with a little fait in it, put in 
the pafte, and juft give it a boil for a minute or two ; then, throw 
it into a fieve to drain, then take a pan, lay a. layer of vermi- 
ceila and a layer of butter, and fo on. When it is cool , beat it 
up well together, and melt the reft of the butter and pour on it-; 
beat it well (a pound of butter is enough, mix half with the pafte, 
and the other half melt) grattf the crumb of a penny loaf, and 
mix in $ heat up ten eggs, and mix in a fmall nutmeg grated, a 
