four or five eggs well beaten to a pint of cream, adding some pulps of
apples, sugar, spices, and sippets of white bread. It may be baked
either in a dish, or in a crust.--Another way. Beat eight eggs, leaving
out four whites, with a little rose water; strain them to two quarts of
new milk, and a small nutmeg grated, and sugar to your taste; cut a
French roll in thin slices, and lay in the bottom of a soup dish (after
buttering it) then pour over your milk and eggs, and bake it in a slow
oven.

WHITE PUDDINGS. Pour two pints and a half of scalding hot milk upon half
a pound of Naples biscuits, or bread; let it stand uncovered, and when
well soaked, bruise the bread very fine. Add half a pound of almonds
well beaten with orange-flower water, three quarters of a pound of
sugar, a pound of beef suet or marrow shred fine, a quarter of an ounce
of salt, ten yolks of eggs and five whites. Mix the whole thoroughly
together, and put it into the skins well prepared, filling them but half
full, and tying them at proper distances like sausages. The skins must
be carefully cleaned, and laid in rose water some hours before they are
used. Currants may be used instead of almonds, if preferred.

WHITE HOG'S PUDDINGS. When the skins have been well soaked and cleaned,
rinse and soak them all night in rose water, and put into them the
following preparation. Mix half a pound of blanched almonds cut into
seven or eight parts, with a pound of grated bread, two pounds of marrow
or rich suet, a pound of currants, some beaten cinnamon, cloves, mace,
and nutmeg; a quart of cream, the yolks of six and whites of two eggs, a
little orange-flower water, a little fine Lisbon sugar, and some lemon
peel and citron sliced, and half fill the skins. To know whether it be
sweet enough, warm a little in a panikin. Much care must be taken in
boiling, to prevent the puddings from bursting. Prick them with a small
fork as they rise, and boil them in milk and water. Lay them in a table
cloth till cold.

WHITE ONION SAUCE. Peel half a dozen white Spanish onions, cut them in
half, and lay them in a pan of spring water for a quarter of an hour.
Boil them an hour, or till quite tender, drain them well on a hair
sieve, and then chop and bruise them fine. Put them into a clean
saucepan with flour and butter, half a tea-spoonful of salt, and some
cream or good milk. Stir it till it boils, rub the whole through a
sieve, adding milk or cream to make it of a pr