To make a boiled loaf.
TAKE a penny loaf, pour over it half a pint of milk bolling hot, cover it close, let it stand till it has soaked up the milk; then tie it up in a cloth, and boil it a quarter of an hour. When it is done, lay it in your dish, pour melted butter over it, and throw sugar all over; a spoonful of wine or rose-water dark; as well in the butter, or juice of Seville orange. A French manchet does best; but there are little loaves made on purpose for the use. A French roll or oat-cake does very well boiled thus.
To make a chestnut pudding.
PUT a dozen and a half of chestnuts into a skillet or sauce-pan of water, boil them a quarter of an hour, then blanch and peel them and beat them in a marble mortar, with a little orange-flower or rose-water and sack, till they area fine thin paste; then beat up twelve eggs with half the whites, and mix them well, grate half a nutmeg, a little salt, mix them with three pints of cream and half a pound of melted butter, sweeten it to your palate and mix all together. Lay a puff-paste all over the dish, pour in the mixture and bake it, When you can't get cream take three pints of milk, beat up the yolks of four eggs and stir into the milk, set it over the fire, stirring it all the time. till it is scalding hot, then mix it in the room of the cream.
To make a fine plain baked pudding.
YOU must take a quart of milk, and put three bay-leaves into it. When it has boiled a little, with fine flour, make it into a hasty-pudding, with a little salt, pretty thick; take it off the fire, and stir in half a pound of butter, a quarter of a pound of sugar, beat up twelve eggs and half the whites, stir all well together, lay a puff-paste all over, the dish and pour in your stuff. Half an hour will bake it.
To make pretty little cheese-curd puddings.
You must take a gallon of milk, and turn it with runnet, then drain all the curd from the whey, put the curd into a mortar, and beat it with half a pound of fresh butter till the butter and curd are well mixed; then beat six eggs, half the whites, and strain them to the curd, two Naples biscuits, or half a penny roll grated; mix all these together, and sweeten to your palate; butter your patty-pans, and fill them with the ingredients,
