To make firminty.
TAKE a quart of ready-boiled wheat; two quarts of milk, a quarter of a pound of currants clean picked and washed: stir these together and boil them, beat up the yolks of three or four eggs, a little nutmeg, with two or three spoonfuls of milk, add to the wheat; stir them together for a few minutes. Then sweeten to your palate, and send it to table.
To make plum porridge, or barley gruel.
TAKE a gallon of water, half a pound of barley, a quarter of a pound of raisins clean washed, a quarter of a pound of currants clean washed and picked. Boil these till above half the water is wasted, with two or three blades of mace. Then sweeten it to your palate, and add half a pint of white wine.
To make butter'd wheat.
PUT your wheat into a sauce-pan; when it is hot, stir in a good piece of butter, a little grated nutmeg, and sweeten it to your palate.
To make plum gruel.
TAKE two quarts of water, two large spoonfuls of oatmeal, stir it together, a blade or two of mace, a little piece of lemon-peel; boil it for five or six minutes (take care it don't boil over). then strain it off, and put it into the sauce-pan again, with half a pound of currants clean washed and picked. Let them boil about ten minutes, add a glass of white wine, a little grated nutmeg, and sweeten to your palate.
To make a flour hasty-pudding.
TAKE a quart of milk, and four bay-leaves, set it on the fire to boil, beat up the yolks of two eggs, and stir in a little salt. Take two or three spoonfuls of milk, and beat up with your eggs, and stir in your milk, then, with a wooden spoon in one hand, and the flour in the other, stir it in till it is of a good thickness, but not too thick. Let it boil, and keep it stirring, then pour it into a dish, and stick pieces of butter here and there. You may omit the egg if you don't like it; but it is a great addition to the pudding, and a little piece of butter stirred in the milk makes it eat short and fine. Take out the bay-leaves before you put in the flour.
