n small cups: a
quarter of an hour will be quite sufficient: and the oven should be so
quick as to brown both top and bottom. If well baked, they will be more
than as large again. For sauce--melted butter, sack, and sugar. The
above quantity will make fourteen puffs.

_Spanish Puffs._

Take one pint of skim milk, and thicken it with flour; boil it very well
till it is tough as paste, then let it cool, put it into a mortar, and
beat it very well. Put in three eggs, and beat it again, then three eggs
more, keeping out one white. Put in some grated nutmeg and a little
salt. Have your pan over the fire, with some good lard; drop the paste
in; fry the puffs a light brown, and strew sugar over them when you send
them up.

_Pudding._

Boil one pint of milk; beat up the yolks of five eggs in a basin with a
little sugar, and pour the milk upon them, stirring it all the time.
Prepare your mould by putting into it sifted sugar sufficient to cover
it; melt it on the stove, and, when dissolved, take care that the syrup
covers the whole mould. The flavour is improved by grating into the
sugar a little lemon-peel. Pour the pudding into your mould, and place
it in a vessel of boiling water; it must boil two hours; it may then be
turned out, and eaten hot or cold.

_Another way._

Grate a penny loaf, and put to it a handful of currants, a little
clarified butter, the yolk of an egg, a little nutmeg and salt; mix all
together, and make it into little balls. Boil them half an hour. Serve
with wine sauce.

_A good Pudding._

Take a pint of cream, and six eggs, leaving out two of the whites. Beat
up the eggs well, and put them to the cream or milk, with two or three
spoonfuls of flour, and a little nutmeg and sugar, if you please.

_A very good Pudding._

Scald some green gooseberries, and pulp them through a colander; to six
spoonfuls of this pulp add half a pound of butter beaten to a cream,
half a pound of finely beaten and sifted sugar, put to the butter by
degrees, ten eggs, half the whites, a little grated lemon-peel, a little
brandy or sack: beat all these ingredients as light as possible; bake in
a thin crust.

_An excellent Pudding._

Cut French rolls in thin slices; boil a pint of milk, and poor over
them. Cover it with a plate and let it cool; then beat it quite fine.
Add six ounces of suet chopped fine, a quarter of a pound of currants,
three eggs beat up, half a glass of brandy, and some moist sugar