made Plain and Eajj\ 
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To make a fuet-padding . 
GET a pound of fuet flired fine, a pound of flour, a pound 
of currants picked dean, half a pound of raifins {toned, two 
tea-fpoonfuls of beaten ginger, and a fpoonfu! of tin&ure of .faf- 
fron ; mix all together with fait water very thick ; then either 
boil or bake it. 
A liver-pudding boiled . 
GET the liver of a fheep when you kill one, and cut it as 
thin as you can, and chop it 5 mix it with as much fuet flhred 
fine, half as many crumbs of bread or bifcuit grated, feafon it 
with fome fweet-herbs {hred fine, a little nutmeg grated, a little 
beaten pepper, and an anchovy fhred fine; mix all together with 
a little fait, or the anchovy liquor, with a piece of butter, fill 
the cruft and clofe it. Boil it three hours. 
To make an oatmeal-pudding . 
GET a pint of oatmeal once cut, a pound of fuet flired fine, 
a pound of currants, and half a pound of raifins ftoned 5 mix all 
together well with a little fait, tie it in a cloth, leaving room for 
the fwelling. 
To bake an oatmeal-pudding . 
BOIL a quart of water, feafon it with a little fait; when the 
water boils, ftir in the oatmeal till it is fo thick you can’t eafily 
ftir your fpoon ; then take it off the fire, ftir in two fpoonfuls of 
brandy, or a gill of mountain, and fweeten it to your palate. 
Grate in a little nutmeg, and ftir in half a pound of currants 
clean wafhed and picked $ then butter a pan, pour it in,, and 
bake it half an hour. 
A ricepudding baked . 
BOIL a pound of rice juft till it is tender ; then drain all the 
water from it as dry as you can, but don’t fqueeze it 5 then ftir 
in a good piece of butter, and fweeten to your palate. Grate 
a fmall nutmeg in, ftir it all well together, butter a pan, and 
pour it in and bake it. You may add a few currants for change. 
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