hem into cakes; fry
them of a light brown in butter. Serve them with butter, sugar, and
wine.

_New College Pudding._

Grate a penny white loaf, and put to it a quarter of a pound of
currants, nicely picked and washed, a quarter of a pound of beef suet,
minced small, some nutmeg, salt, and as much cream and eggs as will make
it almost as stiff as paste. Then make it up in the form of eggs: put
them into a stewpan, with a quarter of a pound of butter melted in the
bottom; lay them in one by one; set them over a clear charcoal fire;
and, when they are brown, turn them till they are brown all over. Send
them to table with wine sauce.

Lemon-peel and a little juice may be added to the pudding.

_Another way._

Take one pound of suet, half a pound of the best raisins, one pound of
currants, half a pound of sugar, half a pound of flour, one nutmeg, a
tea-spoonful of salt, two table-spoonfuls of brandy, and six eggs. Make
them up the size of a turkey's egg; bake or fry them in butter.

_Cottage Pudding._

Two pounds of potatoes, boiled, peeled, and mashed, one pint of milk,
three eggs, and two ounces of sugar. Bake it three quarters of an hour.

_Currant Pudding._

Take one pound of flour, ten ounces of currants, five of moist sugar, a
little grated ginger, nutmeg, and sliced lemon-peel. Put the flour with
the sugar on one side of the basin, and the currants on the other. Melt
a quarter of a pound of butter in half a pint of milk; let it stand till
lukewarm; then add two yolks of eggs and one white only, well beaten,
and three tea-spoonfuls of yest. To prevent bitterness, put a piece of
red-hot charcoal, of the size of a walnut, into the milk; strain it
through a sieve, and pour it over the currants, leaving the flour and
the sugar on the other side of the basin. Throw a little flour from the
dredger over the milk; then cover it up, and leave it at the fire-side
for half an hour to rise. Then mix the whole together with a spoon; put
it into the mould, and leave it again by the fire to rise for another
half hour.

_Custard Pudding._ No. 1.

Take three quarters of a pint of milk, three tea-spoonfuls of flour, and
three eggs: mix the flour quite smooth with a little of the milk cold;
boil the rest, and pour it to the mixed flour, stirring it well
together. Then well beat the eggs, and pour the milk and flour hot to
them. Butter a basin, pour in the pudding. Tie it close in a cloth, and
boil it half an hou