er for about ten
minutes, when these ingredients are well incorporated together; then
flour the cloth well, put the pudding in, and tie it up as tight as
possible, and boil it an hour longer. It is as good with boiled beef as
it is with boiled pork; and why not with roasted pork?

_Obs._--This is a very good accompaniment to cold pork or cold beef.

N.B. Stir this pudding into two quarts of the liquor meat or poultry has
been boiled in; give it a boil up, and in five minutes it will make
excellent extempore pease soup, especially if the pudding has been
boiled in the same pot as the meat (see No. 218, &c.) Season it with
pease powder, No. 458.

_Plain Bread Pudding._--(No. 556.)

Make five ounces of bread-crumbs; put them in a basin; pour three
quarters of a pint of boiling milk over them; put a plate over the top
to keep in the steam; let it stand twenty minutes, then beat it up quite
smooth with two ounces of sugar and a salt-spoonful of nutmeg. Break
four eggs on a plate, leaving out one white; beat them well, and add
them to the pudding. Stir it all well together, and put it in a mould
that has been well buttered and floured; tie a cloth over it, and boil
it one hour.

_Bread and butter Pudding._--(No. 557.)

You must have a dish that will hold a quart: wash and pick two ounces of
currants; strew a few at the bottom of the dish; cut about four layers
of very thin bread and butter, and between each layer of bread and
butter strew some currants; then break four eggs in a basin, leaving out
one white; beat them well, and add four ounces of sugar and a drachm of
nutmeg; stir it well together with a pint of new milk; pour it over
about ten minutes before you put it in the oven; it will take three
quarters of an hour to bake.

_Pancakes and Fritters._--(No. 558.)

Break three eggs in a basin; beat them up with a little nutmeg and salt;
then put to them four ounces and a half of flour, and a little milk;
beat it of a smooth batter; then add by degrees as much milk as will
make it of the thickness of good cream: the frying-pan must be about the
size of a pudding plate, and very clean, or they will stick; make it
hot, and to each pancake put in a bit of butter about as big as a
walnut: when it is melted, pour in the batter to cover the bottom of the
pan; make them the thickness of half a crown; fry them of a light brown
on both sides.

The above will do for apple fritters, by adding one spoonful more of
flo