flour it; then put in your mixture, tie it not too close, and boil it half at hour fast. Be sure the water boils before you put it in.
To make a cream pudding.
TAKE a quart of cream; boil it with a blade of mace, and half a nutmeg grated, let it cool, beat up eight eggs, and three whites, strain them well, mix a spoonful of flour with them, a quarter of a pound of almonds blanched, and beat very fine, with a spoonful of orange- flower or rose-water, mix with the eggs, then by degrees mix in the cream, beat all well together, take a thick cloth; wet it and flour it well, pour in your stuff, tie it close, and boil it half an hour. Let the water boil all the time salt; when it is done, turn it into your dish, pour melted butter over, with a little sack, and throw fine sugar all over it.
To make a prune pudding.
TAKE a quart of milk, beat six eggs; half the whites, with half a pint of the milk and four spoonfuls of flour, a little salt and; two spoonfuls of beaten ginger; then by degrees mix in all the milk, and a pound of prunes, tie it in a cloth, boil it an hour, melt butter and pour over it. Damsons eat well done this way in the room of prunes.
To make a spoonful pudding.
TAKE a spoonful of flour, a spoonful of cream or milk, an egg, a little nutmeg, ginger and salt; mix all together, and boil it in a little wooden dish half an hour. You may add a few currants.
To make an apple pudding.
MAKE a good puff paste, roll it out half an inch thick, pare your apples, and core them, enough to fill the cruft, and close it up, tie it in a cloth and boil it. If a small pudding, two hours: if a large one, three or four hours. When it is enough turn it into your dish, cut a piece of the crust out of the top, butter and sugar it to your palate; lay on the crust again, and fend it to table, hot. A pear pudding make the same way. And thus you may make a damson pudding, or any fort of plums, apricots, cherries, or mulberries, and are very fine.
