it, and lay it in a dish. Then take a
piece of Green-citron sliced thin, lay it all over the dish. Then take
Cream, grated bread, your Spice, Sugar, Eggs and Salt; beat all these very
well together half a quarter of an hour, pour it on your dish where Citron
is, then cover it over with puff-paste, and let it bake in a quick oven
three quarters of an hour. Scrape Sugar on it, and serve it up.

A PIPPIN-PUDDING

Take Pippins and pare, and cut off the tops of them pretty deep. Then take
out as much of your Apple as you can take without breaking your Apple,
then fill your Apple with pudding-stuff, made with Cream, a little Sack,
Marrow, Grated bread, Eggs, Sugar, Spice and Salt; Make it pretty stiff.
Put it into the Pippins; lay the tops of the Pippins upon the Pippins
again, stick it through with a stick of Cinnamon. Set as many upright in
your dish as you can: and so fill it up with Cream, and sweeten it with
Sugar and Mace; and stew them between two dishes.

TO MAKE A BAKED OATMEAL-PUDDING

Take middle Oat-meal, pick it very clean, steep it all night in Cream, half
a Pint of Oat-meal, to a quart of Cream, make your Cream scalding hot,
before you put in your Oat-meal, so cover it close. Take a good handful of
Penny-royal, shred it very small, with a pound of Beef-suet. Put it to your
Cream with half a pound of Raisins of the Sun, Sugar, Spice, four or five
Eggs, two whites away. So bake it three quarters of an hour; and then serve
it up.

A PLAIN QUAKING-PUDDING

Take about three Pints of new morning Milk, and six or seven new laid Eggs,
putting away half the whites, and two spoonfuls of fine-flower, about a
quarter of a Nutmeg grated, and about a quarter of a pound of Sugar (more
or less, according to your taste,) After all these are perfectly mingled
and incorporated together, put the matter into a fit bag, and so put it
into boiling water, and boil it up with a quick fire. If you boil it too
long, the Milk will turn to whay in the body or substance of the Pudding,
and there will be a slimy gelly all about the outside. But in about half an
hour, it will be tenderly firm, and of an uniform consistence all over.
You need not put in any Butter or Marrow or Suet, or other Spice, but the
small proportion of Nutmeg set down, not grated bread. For the Sauce, you
pour upon it thickened melted Butter, beaten with a little Sack, or
Orange-flower water, and Sugar; or compounded in what manner you please, as
in other su