220 
The Art of Cookery 9 
flour it; then put in your mixture, tie it not too clofe, and 
boil it half an hour fa ft. Be fare the water boils before you 
put it in. 
j to make a cream pudding• 
TAKE a quart of cream, boil it with a blade of mace, and 
half a nutmeg grated, let it cool, beat up eight eggs, and 
three whites, if rain them well, mix a fpoonful of flour with 
them, a quarter of a pound of almonds blanched, and beat very 
fine, with a fpoonful of orange-flower or rofe-water, mix with 
the eggs, then by degrees mix in the cream, beat all well toge¬ 
ther, take a thiek cloth, wet it and flour it well, pour in your 
fluff, tie it dofe, and boil it half an hour. Let th£ water boil 
all the time fail; when it is done, turn it into your diflh, pour 
melted batter over, with a little fack, and throw fine fugar all 
over it. 
To make a prune pudding . 
TAKE a quart of milk, beat fix eggs, half the whites, with t 
half a pint of the milk and four fpoonfuls of flour, a little fait 
and two fpoonfuls of beaten ginger; then by degrees mix in all 
the milk, and a pound of prunes, tie it in a doth, boil it an 
hour, melt butter and pour over it. Damfons eat well done this 
way in the room' of prunes. 
To make a fpoonful pudding . 
TAKE a fpoonful of flour, a fpoonful of cream or milk, 
an egg, a little nutmeg, ginger and fait; mix all together, and 
boil it in a little wooden difh half an hour. You may add a 
few currants. 
To make an apple pudding . 
MAKE a good puff-pafte, roll it out half an inch thick, pare 
your apples, and core them, enough to fill the cruft, and 
clofe it up, tie it in a cloth and boil it. If a fmali pudding, two 
hours: if a large one, three or four hours. When it is enough 
turn it into your difli, cut a piece of the cruft out of the top, 
butter and fugar it to your palate ; lay on the cruft again, and 
fend it to table hot. A pear pudding make the fame way. And 
thus you may make a' clamfon pudding, or any fort of plums, a- 
pricots, cherries, or mulberries, and are very fine. 
To 
