just give your pudding one dip in, then untie the cloth, and it will turnout, without flicking to the cloth.
To make a batter
TAKE a quart of milk, beat up six eggs, half the whites, mix as above, six spoonfuls of flour, a tea spoonful of salt and one of beaten ginger; then mix all together, boil it an hour and a quarter, and pour melted butter over it. You may put in eight eggs, if you have plenty, for change, and half a pound of prunes or currants.
To make a batter pudding without eggs.
TAKE a quart of milk, mix six spoonfuls of flour, with a little of the milk first, a tea-spoonful of salt, two tea-spoonfuls of beaten ginger, and two of the tincture of saffron; then mix all together, and boil it an hour. You may add fruit as you think proper.
To make a grateful pudding.
TAKE a pound of fine flour, and a pound of white bread grated, take eight eggs but half the whites, beat them up, and mix with them a pint of new milk, then stir in the bread and flour, a pound of raisins stoned, a pound of currants, half a pound of sugar, a little beaten ginger; mix all well togetber, and either bake or boil it. It will take three quarters of an hour's baking. Put cream in, instead of milk, if you have it. It will be an addition to the pudding.
To make a bread pudding.
CUT off all the crust of a penny white loaf, and slice it thin into a quart of milk, set it over a chaffing-dish of coals till the bread has soaked up all the milk, then put in a piece of sweet butter, stir it round, let it stand till cold; or you may boil your milk, and pour over your bread and cover it up close, does full as well; then take the yolks of six eggs, the whites of three, and beat them up with a little rose-water and nutmeg, a little salt and sugar, if you chuse it. Mix all well together, and boil it half an hour.
