rve it up you may stick a
little citron or candid orange, or any sweetmeats you please.

134. _A_ MARROW PUDDING.

Take a penny loaf, take off the outside, then cut one half in thin
slices; take the marrow of two bones, half a pound of currans well
cleaned, shred your marrow, and strinkle a little marrow and currans
over the dish; if you have not marrow enough you may add to it a little
beef-suet shred fine; take five eggs and beat them very well, put to
them three jills of milk, grate in half a nutmeg, sweeten it to your
taste, mix all together, pour it over your pudding, and save a little
marrow to strinkle over the top of your pudding; when you send it to
the oven lye a puff-paste around the dish edge.

135. _A_ CARROT PUDDING.

Take three or four clear red carrots, boil and peel them, take the red
part of the carrot, beat it very fine in a marble mortar, put to it the
crumbs of a penny loaf, six eggs, half a pound of clarified butter, two
or three spoonfuls of rose water, a little lemon-peel shred, grate in a
little nutmeg, mix them well together, bake it with a puff-paste round
your dish, and have a little white wine, butter and sugar, for the
sauce.

136. _A_ GROUND RICE PUDDING.

Take half a pound of ground rice, half cree it in a quart of milk, when
it is cold put to it five eggs well beat, a jill of cream, a little
lemon-peel shred fine, half a nutmeg grated, half a pound of butter,
and half a pound of sugar, mix them well together, put them into your
dish with a little salt, and bake it with a puff-paste round your dish;
have a little rose-water, butter and sugar to pour over it, you may
prick in it candid lemon or citron if you please.

Half of the above quantity will make a pudding for a side-dish.

137. _A_ POTATOE PUDDING.

Take three or four large potatoes, boil them as you would do for
eating, beat them with a little rose-water and a glass of sack in a
marble mortar, put to them half a pound of sugar, six eggs, half a
pound of melted butter, half a pound of currans well cleaned, a little
shred lemon-peel, and candid orange, mix altogether and serve it up.

138. _An_ APPLE PUDDING.

Take half a dozen large codlins, or pippens, roast them and take out
the pulp; take eight eggs, (leave out six of the whites) half a pound
of fine powder sugar, beat your eggs and sugar well together, and put
to them the pulp of your apples, half a pound of clarified butter, a
little lemon-peel shred fi