hen soaked an hour or two, beat it fine, and mix with
it two or three eggs well beaten. Put it into a bason that will just
hold it, tie a floured cloth over it, and put it into boiling water.
Send it up with melted butter poured over: it may be eaten with salt or
sugar. Prunes, or French plums, make a fine pudding instead of raisins,
either with suet or bread pudding.--Another and richer. Pour half a pint
of scalding milk, on half a pint of bread crumbs, and cover it up for an
hour. Beat up four eggs, and when strained, add to the bread, with a
tea-spoonful of flour, an ounce of butter, two ounces of sugar, half a
pound of currants, an ounce of almonds beaten with orange-flower water,
half an ounce of orange, of lemon, and of citron. Butter a bason that
will exactly hold it, flour the cloth, tie it tight over, and boil the
pudding an hour.

BREAD SAUCE. Boil a large onion quartered, with some black pepper and
milk, till the onion is quite a pap. Pour the milk on white stale-bread
grated, and cover it. In an hour put it into a saucepan, with a good
piece of butter mixed with a little flour: boil the whole up together,
and serve with it.

BREAD SOUP. Boil some pieces of bread crust in a quart of water, with a
small piece of butter. Beat it with a spoon, and keep it boiling till
the bread and water be well mixed: then season it with a little salt.

[Illustration: _PATENT BREWING MACHINE._

A _The Machine ready for use, with the Cover raised._

B _Moveable Fire place._

C _Cylindrical Boiler to be placed on_ B, _with its Cover_ D.

E _Extracting perforated Cylinder to be placed within_ C.

F _Centre for ditto._

G. G _Coolers, one to pack within the other._]

BREAD AND BUTTER PUDDING. Spread some butter on slices of bread, and lay
them in a dish, with currants between each layer. To make it rich, add
some sliced citron, orange, or lemon. Pour over an unboiled custard
of milk, two or three eggs, a few corns of pimento, and a very little
ratifia, two hours at least before it is to be baked, and lade it over
to soak the bread. A paste round the edge makes all puddings look
better, but it is not necessary.

BREAD AND RICE PUDDING. Boil a quarter of a pound of rice in some milk
till it is quite soft, put it into a bason, and let it stand till the
next day. Soak some sliced bread in cold milk, drain it off, mash it
fine, and mix it with the rice. Beat up two eggs with it, add a little
salt, and boil it an hou