r. It may be made smaller or larger, by allowing one
egg to one tea-spoonful of flour and a quarter of a pint of milk, and
proportionately shortening the time of boiling. It may be prepared for
boiling any time, or immediately before it is put into the saucepan, as
maybe most convenient. The basin must be quite filled, or the water will
get in.

_Custard Pudding._ No. 2.

Set on the fire a pint of milk, sweetened to your taste, with a little
cinnamon, a few cloves, and grated lemon-peel. Boil it up, and pour it
the moment it is taken off the fire upon the yolks of seven eggs and the
whites of four, stirring it well, and pouring it in by degrees. Boil it
in a well buttered basin, which will hold a pint and a half. Pour wine
sauce over it.

_Custard Pudding._ No. 3.

Boil a pint of milk and a quarter of a pint of good cream; thicken with
flour and water perfectly smooth; break in the yolks of five eggs,
sweetened with powdered loaf sugar, the peel of a lemon grated, and half
a glass of brandy. Line the dish with good puff paste, and bake for half
an hour.

_Custard Pudding._ No. 4.

Take six eggs, one table-spoonful of flour, and a sufficient quantity of
milk to fill the pan. Boil it three quarters of an hour.

_Fish Pudding._

Pound fillets of whiting with a quarter of a pound of butter; add the
crumb of two penny rolls, soaked in cold milk, pepper and salt, with
seasoning according to the taste. Boil in a mould one hour and a
quarter, and then turn it out, and serve up with sauce.

_French Pudding._

Beat twelve eggs, leaving out half the whites, extremely well; take one
pound of melted butter, and one pound of sifted sugar, one nutmeg
grated, the peel of a small orange, the juice of two; the butter and
sugar to be well beaten together; then add to them the eggs and other
ingredients. Beat all very light, and bake in a thin crust.

_Gooseberry Pudding._

Scald a quart of gooseberries, and pass them through a sieve, as you
would for gooseberry fool; add three eggs, three table-spoonfuls of
crumb of bread, three table-spoonfuls of flour, an ounce of butter, and
sugar to your taste. Bake it in a moderate oven.

_Another._

Scald the gooseberries, and prepare them according to the preceding
receipt; mix them with rice, prepared as for a rice pudding, and bake
it.

_Hunter's Pudding._

One pound of raisins, one pound of suet, chopped fine, four spoonfuls of
flour, four of sugar, four of