l; work all
these well together, with yolks of eggs; if you boil it, put it in the
caul of a breast of veal, and tie it over with a cloth; it must boil
four hours. For sauce, melt butter, with a little sack and sugar; if
you bake it, put some paste in the bottom of the dish, but none on the
brim; then melt half a pound of butter, and mix with your stuff, and
put it in your dish, and stick lumps of marrow in it; bake it three or
four hours; scrape sugar over it, and serve it hot.

_To make a Chestnut Pudding_:--Take a dozen and half of chestnuts, put
them in a skillet of water, and set them on the fire till they will
blanch; then blanch them, and when cold, put them in cold water, then
stamp them in a mortar, with orange-flower-water and sack, till they
are very small; mix them in two quarts of cream, and eighteen yolks of
eggs, the whites of three or four; beat the eggs with sack, rose-water
and sugar; put it in a dish with puff-paste; stick in some lumps of
marrow or fresh butter, and bake it.

_To make a Brown-bread Pudding_:--Take half a pound of brown bread,
and double the weight of it in beef-suet; a quarter of a pint of
cream, the blood of a fowl, a whole nutmeg, some cinnamon, a spoonful
of sugar, six yolks of eggs, three whites: mix it all well together,
and boil it in a wooden dish two hours. Serve it with sack and sugar,
and butter melted.

_To make a baked Sack Pudding_:--Take a pint of cream, and turn it to
a curd with a sack; then bruise the curd very small with a spoon; then
grate in two Naples-biskets, or the inside of a stale penny-loaf, and
mix it well with the curd, and half a nutmeg grated; some fine
sugar, and the yolks of four eggs, the whites of two, beaten with two
spoonfuls of sack; then melt half a pound of fresh butter, and stir
all together till the oven is hot. Butter a dish, and put it in, and
sift some sugar over it, just as 'tis going into the oven half an hour
will bake it.

_To make an Orange Pudding_:--Take two large Sevil oranges, and grate
off the rind, as far as they are yellow; then put your oranges in fair
water, and let them boil till they are tender; shift the water three
or four times to take out the bitterness; when they are tender, cut
them open, and take away the seeds and strings, and beat the other
part in a mortar, with half a pound of sugar, till 'tis a paste; then
put in the yolks of six eggs, three or four spoonfuls of thick cream,
half a Naples-biscuit grated; mix