all well together, and sweeten it to your palate; grate a little lemon-peel in, and dry two large blades of mace and beat them fine. You may, for change, add a pound of currants nicely washed and picked clean; butter the pan or dish you bake it in, and then pour in your mixture. It will take an hour and a half baking; but the oven must not be too hot. If you lay a good thin crust round the bottom of the dish or sides, it will be better.
Puddings for little dishes.
YOU must take a pint of cream and boil, and slit a half-penny loaf, and pour the cream hot over it, and cover it close till it is cold; then beat it fine, and grate in half a large nutmeg, a quarter of a pound of sugar, the yolks of four eggs, but two whites well beat, beat it all well together. With the half of this fill four little wooden dishes; colour one yellow with saffron, one red with cochineal, green with the juice of spinach, and blue with syrup of violets; the rest mix with an ounce of sweet almonds blanched and beat fine, and fill a dish. Your, dishes must be small, and tie your covers over very close with pack-thread. When your pot boils, put them in. An hour will boil them; when enough, turn them out in a dish, the white one in the middle, and the four coloured ones round. When they are enough, melt some truth butter with a glass of sack, and pour-over, and throw sugar all over the dish. The white pudding-dish must be of a larger size than the rest; and be sure to butter your dishes well before you put them in, and don’t fill them too full.
To make sweet-meat pudding.
PUT a thin puff-paste all over your dish; then have candied, orange, and lemon-peel, and citron, of each an ounce, slice them thin, and lay them all over the bottom of your dish; then beat eight yolks of eggs, and two whites, near half a pound of sugar, and half a pound of melted butter. Beat all well together; when the oven is ready, pour it on your sweetmeats. An hour or less will bake it. The oven must not be too hot.
To make a fine plain pudding.
GET a quart of milk, put into it six laurel-leaves, boil it, then take out your leaves, and stir in as much flour as wilt make it a hasty-pudding pretty thick, take it off, and then stir in half a pound of butter, then a quarter of a pound of sugar, a small nutmeg grated, and twelve yolks and six whites of eggs
