made Plain and Eafy . 21 7 
all well together, and fweeten it to your palate ; grate a little 
lemon-peel in, imd dry two large blades of mace and beat them 
fine. You may, for change, add a pound of currants nicely 
wafhed and picked clean ; butter the pan or difh you bake it in, 
and then pour in your mixture* It will take an hour and a half 
baking ; but the oven muft not be too hot. If you lay a good 
thin cruft round the bottom of the difh or iides, it will be 
better. 
Puddings for 'little difhes. 
YOU muft take a pint of cream and boil it, and flit a half¬ 
penny loaf, and pour the cream hot over it, and cover it clofe 
till it is cold ; then beat it fine, and grate in half a large nutmeg, 
a quarter of a pound of fugar, the yolks of four eggs, but two 
whites well beat, beat it all well together. With the half of 
this fill four little wooden difhes ; colour one yellow with faf- 
fron, one red with cochineal, green with the juice of fpinach, and 
blue with fyrup of violets ; the reft mix with an ounce of fweet 
almonds blanched and beat fine, and fill a difh. Your difhes 
muft be fmail, and tie your covers over very clofe with pack¬ 
thread. When your pot boils, put them in. An hour will boil 
them ; when enough, turn them out in a difh, the white one in 
the middle, and the four coloured ones round. When they are 
enough, melt fome frefh butter with a glafs of lack, and pour 
over, and throw fugar all over the difh. The white pudding- 
difh muft be of a larger fize than the reft ; and be fure to but¬ 
ter your difhes well before you put them in, and don’t fill them 
too full. 
To make a fweel-meat pudding, 
PUT a thin puff-pafte alj over your difh ; then have candied 
orange, and lemon-peel, and citron, of each an ounce, fiice 
them thin, and lay them all over the bottom of your difh ; then 
beat eight yolks of eggs, and two whites, near half a pound of 
fugar, and half a pound of melted butter. Beat all well toge¬ 
ther ; when theoyen is ready, pour it on your fweet-meats. An 
hour or lefs will bake it. The oven muft not be too hot. 
To make a fine plain pudding* 
GET a quart of milk, put into it fix laurel-leaves, boil it, 
then take out your leaves, and ftir in as much flour as will 
make it a hafty-pudding pretty thick, take it off, and then ftir 
in half a pound of butter* then a quarter of a pound of fugar, a 
fmail nutmeg grated, and twelve yolks and fi^ whites of eggs 
well 
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