good milk, and four eggs, whites and all,
two spoonfuls of brandy or sack, and some grated nutmeg. It must boil
four hours complete, and should have good room in the bag, as it swells
much in the boiling.

_Jug Pudding._

Beat the whites and yolks of three eggs; strain through a sieve; add
gradually a quarter of a pint of milk; rub in a mortar two ounces of
moist sugar and as much grated nutmeg as would cover a sixpence; then
put in four ounces of flour, and beat it into a smooth batter by
degrees; stir in seven ounces of suet and three ounces of bread crumb;
mix all together half an hour before you put it into the pot. Boil it
three hours.

_Lemon Pudding._

Take two large lemons; peel them thin, and boil them in three waters
till tender; then beat them in a mortar to a paste. Grate a penny roll
into the yolks and whites of four eggs well beaten, half a pint of milk,
and a quarter of a pound of sugar; mix them all well together; put it
into a basin well buttered, and boil it half an hour.

_Another way._

Three lemons, six eggs, a quarter of a pound of butter, some crumb of
bread grated, with some lemon-peel and grated sugar.

_Small Lemon Puddings._

One pint of cream, one spoonful of fine flour, two ounces of sugar, some
nutmeg, and the yolks of three eggs; mix all well together; and stick in
two ounces of citron. Bake in tea-cups in a quick oven.

_Maccaroni Pudding._

Take three ounces of maccaroni, two ounces of butter, a pint and a half
of milk boiled, four eggs, half a pound of currants. Put paste round the
dish, and bake it.

_Marrow Pudding._

Boil two quarts of cream with a little mace and nutmeg; beat very light
ten eggs, leaving out half the whites; put the cream scalding to the
eggs, and beat it well. Butter lightly the dish you bake it in; then
slice some French roll, and lay a layer at the bottom; put on it lumps
of marrow; then sprinkle on some currants and fine chopped raisins, then
another layer of thin sliced bread, then marrow again, with the currants
and raisins as before. When the dish is thus filled, pour over the whole
the cream and eggs, which must be sweetened a little. An oven that will
bake a custard will be hot enough for this pudding. Strew on the marrow
a little powdered cinnamon.

_Another way._

Boil up a pint of cream, then take it off; slice two penny loaves thin,
and put them into the cream, with a quarter of a pound of fresh butter,
stirring it til