art of
buttermilk: drain the whey from the curd through a hair sieve. When it
is well drained, pound it in a marble mortar very fine; then put to it
half a pound of fine beaten and sifted sugar. Boil the rind of two
lemons very tender; mince it fine; add the inside of a roll grated, a
large tea-cupful of cream, a few almonds, pounded fine, with a noggin of
white wine, a little brandy, and a quarter of a pound of melted butter.
The boats or cups you bake in must be all buttered. Turn the puddings
out when they are baked, and serve them with a sauce of sack, butter,
and sugar.

_Carrot Pudding._

Take two or three large carrots, and half boil them; grate the crumb of
a penny loaf and the red part of the carrots; boil as much cream as will
make the bread of a proper thickness; when cold, add the carrots, the
yolks of four eggs, beat well, a little nutmeg, a glass of white wine,
and sugar to your taste. Butter the dish well, and lay a little paste
round the edge. Half an hour will bake it.

_Another way._

Take raw carrots, scraped very clean, and grate them. To half a pound of
grated carrot put a pound of grated bread. Beat up eight eggs, leaving
out the whites; mix the eggs with half a pint of cream, and then stir in
the bread and carrots, with half a pound of fresh butter melted.

_Charlotte Pudding._

Cut as many thin slices of white bread as will cover the bottom and line
the sides of a baking-dish, having first rubbed it thick with butter;
put apples in thin slices into the dish in layers till full, strewing
sugar and bits of butter between. In the mean time, soak as many thin
slices of bread as will cover the whole in warm milk, over which lay a
plate and a weight to keep the bread close on the apples. Bake slowly
three hours. To a middling-sized dish put half a pound of butter in the
whole.

_Cheese Pudding._

Boil a thick piece of stale loaf in a pint of milk; grate half a pound
of cheese; stir it into the bread and milk; beat up separately four
yolks and four whites of eggs, and a little pepper and salt, and beat
the whole together till very fine. Butter the pan, and put into the oven
about the time the first course is sent up.

_Another way._

Half a pound of cheese--strong and mild mixed--four eggs and a little
cream, well mixed. Butter the pan, and bake it twenty minutes. To be
sent up with the cheese, or, if you like, with the tart.

_Citron Pudding._

One spoonful of fine flour, t