* * * * *

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 top with sugar, and cover it with bits
of citron. Irish potato pudding is made in the same manner, but is not
so good.

* * * * *

AN ARROW ROOT PUDDING.

Boil a quart of milk, and make it into a thick batter, with arrow root;
add six eggs, half a pound of butter, the same of pounded sugar, half a
nutmeg, and a little grated lemon peel; put a paste in the dish, and
bake it nicely; when done, sift sugar over it, and stick slips of citron
all over the top.

* * * * *

SAGO PUDDING.

Wash half a pound of sago in several waters; put it on to boil in a
quart of milk, with a stick of cinnamon; stir it very frequently, for it
is apt to burn: when it becomes quite thick, take out the cinnamon, stir
it in half a pound of butter, and an equal quantity of sugar, with a
gill of wine; when cold, add six eggs and four ounces of currants that
have been plumped in hot water--bake it in a paste.

* * * * *

PUFF PUDDING.

Beat six eggs, add six spoonsful of milk, and six of flour, butter some
cups, pour in the batter, and bake them quickly; turn them out, and eat
them with butter, su