. Bake
it full two hours.

_A plain Pudding._

Three spoonfuls of flour, a pint of new milk, three eggs, a very little
salt. Boil it for half an hour, in a small basin.

_A scalded Pudding._

Take four spoonfuls of flour, and pour on it one pint of boiling milk.
When cold, add four eggs, and boil it one hour.

_A sweet Pudding._

Half a pound of ratafia, half a pint of boiling milk, more if required,
stir it with a fork; three eggs, leaving out one white. Butter the
basin, or dish, and stick jar-raisins about the butter as close as you
please; then pour in the pudding and bake it.

_All Three Pudding._

Chopped apples, currants, suet finely chopped, sugar and bread crumb,
three ounces of each, three eggs, but only two of the whites; put all
into a well floured bag, and boil it well two hours. Serve it with wine
sauce.

_Almond Pudding._ No. 1.

Blanch half a pound of sweet almonds, with four bitter ones; pound them
in a marble mortar, with two spoonfuls of orange-flower water, and two
spoonfuls of rose-water; mix in four grated Naples biscuits, and half a
pound of melted butter. Beat eight eggs, and mix them with a pint of
cream boiled; grate in half a nutmeg, and a quarter of a pound of sugar.
Mix all well together, and bake it with a paste at the bottom of the
dish.

_Almond Pudding._ No. 2.

Take a pound of almonds, ground very small with a little rose-water and
sugar, a pound of Naples biscuits finely grated, the marrow of six bones
broken into small pieces--if you have not marrow enough, put in beef
suet finely shred--a quarter of a pound of orange-peel, a quarter of
citron-peel, cut in thin slices, and some mace. Take twenty eggs, only
half as many whites; mix all these well together. Boil some cream, let
it stand till it is almost cold; then put in as much as will make your
pudding tolerably thick. You may put in a very few caraway seeds and a
little ambergris, if you like.

_Almond Pudding._ No. 3.

Two small wine glasses of rose-water, one ounce of isinglass, twelve
bitter almonds, blanched and shred; let it stand by the fire till the
isinglass is dissolved; then put a pint of cream, and the yolks of six
eggs, and sweeten to the taste. Set it on the fire till it boils; strain
it through a sieve; stir it till nearly cold; then pour it into a mould
wetted with rose-water.

_Amber Pudding._

Half a pound of brown sugar, the same of butter, beat up as a cake, till
it becomes