thin puff-paste and lay all over the dish, pour in the ingredients and bake it.
To boil an almond pudding.
BEAT a pound of sweet almonds as small as possible, with three spoonfuls of rose-water, and a gill of sack or white wine, and mix in half a pound of fresh butter melted, with five yolks of eggs and two whites, a quart of cream, a quarter of a pound of sugar, half a nutmeg grated, one spoonful of flour and three spoonfuls of crumbs of white bread mix all well together, and boil it. It will take half an hour boiling.
To make a sagoe pudding.
LET half a pound of fagoe be washed well in three or four hot- waters, then put to it a quart of new milk, and let it boil together till it is thick; stir it carefully, (for it is apt to burn) put in a stick of cinnamon when you set it on the fire; when it is boiled take it out; before you pour it out, stir in half a pound of fresh butter, then pour it into a pan, and beat up nine eggs, with five of the whites and four spoonfuls of sack; stir all together, and sweeten to your taste. Put in a quarter of a pound of currants clean washed and rubbed, and just plumped in two, spoonfuls of sack and two of rose-water; mix all well together, lay a puff-paste over a dish, pour in the ingredients and bake it.
To make a millet pudding.
YOU must get half a pound of millet feed, and after it is washed and picked clean, put to it half a pound of sugar, a whole nutmeg grated, and three quarts of milk. When you have mixed all well together, break in half a pound of fresh butter; butter your dish, pour it in and bake it.
To make a carrot pudding.
YOU must take a raw carrot, scrape it very clean and grate it. Take half a pound of the grated carrot, and a pound of grated bread, beat up eight eggs, leave out half the whites and mix the eggs with half a pint of cream; then stir in the bread and carrot, half a pound of fresh butter melted, half a pint of sack, and three spoonfuls of orange-flower-water, a nutmeg grated. Sweeten to your palate. Mix in all well together, and if it is not thin enough, stir in a little new milk or cream. Let it be of a moderate thickness, lay a puff-paste all over the dish,
