k. Mix this
afterwards with the boiling milk. All these must become cold before you
put in the eggs; then beat together three eggs, a little nutmeg and
sugar, and the arrow-root, and strain through a sieve. Butter your
mould, and boil the pudding half an hour. The mould must be quite full;
serve with wine sauce, butter a paper to put over it, and then tie over
a cloth.

_Pearl Barley Pudding._

Boil three table-spoonfuls of pearl barley in a pint and a half of new
milk, with a few bitter almonds, and a little sugar, for three hours.
Strain it; when cold add two eggs; put some paste round the dish, and
bake it.

_Batter Pudding._

Make a batter, rather stiffer than pancake batter; beat up six eggs,
leaving out three of the whites, and put them to the batter, with a
little salt and nutmeg. This quantity is for a pint basin, and will take
one hour to boil.

_Another._

Three table-spoonfuls of flour, two eggs, and about a tea-cupful of
currants; beat up well with a pint of milk, and bake in a slow oven.

_Plain Batter Pudding, or with Fruit._

Put six large spoonfuls of flour into a pan, and mix it with a quart of
milk, till it is smooth. Beat up the yolks of six and the whites of
three eggs, and put in; strain it through a sieve; then put in a
tea-spoonful of salt, one of beaten ginger, and stir them well
together. Dip your cloth in boiling water; flour it, and pour in your
pudding; tie it rather close, and boil it an hour. When sent to table,
pour melted butter over it. You may put in ripe currants, apricots,
small plums, damsons, or white bullace, when in season; but with fruit
it will require boiling half an hour longer.

_Norfolk Batter Pudding._

Yolks and whites of three eggs well beaten, three table-spoonfuls of
flour, half a pint of milk, and a small quantity of salt; boil it half
an hour.

_Green Bean Pudding._

Boil and blanch old beans; beat them in a mortar, with very little
pepper and salt, some cream, and the yolk of an egg. A little
spinach-juice will give a fine colour; but it is good without. Boil it
for an hour in a basin that will just hold it, and pour over it parsley
and butter. Serve bacon to eat with it.

_Beef Steak Pudding._

Cut rump-steaks, not too thick, into pieces about half the size of your
hand, taking out all the skin and sinews. Add an onion cut fine, also
potatoes (if liked,) peeled and cut in slices a quarter of an inch
thick; season with pepper and sa