mix with it a pound of currants, washed, picked, and dried, and a pound of raisins stoned and floured—tie it in a thick cloth, and boil it steadily eight hours.
MARROW PUDDING.
Grate a large loaf of bread, and pour on the crumbs a pint of rich milk boiling hot; when cold, add four eggs, a pound of beef marrow sliced thin, a gill of brandy, with sugar and nutmeg to your taste—mix all well together, and either bake or boil it; when done, stick slices of citron over the top.
SIPPET PUDDING.
Cut a loaf of bread as thin as possible, put a layer of it in the bottom of a deep dish, strew on some slices of marrow or butter, with a handful of currants or stoned raisins; do this till the dish is full; let the currants or raisins be at the top; beat four eggs, mix with them a quart of milk that has been boiled a little and become cold, a quarter of a pound of sugar, and a grated nutmeg—pour it in, and bake it in a moderate oven—eat it with wine sauce.
SWEET POTATO PUDDING.
Boil one pound of sweet potatos very tender, rub them while hot through a colander; add six eggs well beaten, three quarters of a pound of powdered sugar, three quarters of butter, and some grated nutmeg and lemon peel, with a glass of brandy; put a paste in the dish, and when the pudding is done, sprinkle the
