ar, and butter; stir the
potatoes in the milk, with the yolks of three eggs; beat the whites to a
strong froth, and add them to the pudding. Bake it in a quick oven.

_Potato Pudding._ No. 3.

Boil three or four potatoes; mash and pass them through a sieve; beat
them up with milk, and let it stand till cold. Then add the yolks of
four eggs and sugar; beat up the four whites to a strong froth, and stir
it in very gently before you put the pudding into the mould.

_Potato Pudding._ No. 4.

One pound of potatoes, three quarters of a pound of butter, one pound of
sugar, eight eggs, a little mace, and nutmeg. Rub the potatoes through a
sieve, to make them quite free from lumps. Bake it.

_Potato Pudding._ No. 5.

Mix twelve ounces of potatoes, boiled, skinned, and mashed, one ounce of
suet, one ounce, or one-sixteenth of a pint, of milk, and one ounce of
Gloucester cheese--total, fifteen ounces--with as much boiling water as
is necessary to bring them to a due consistence. Bake in an earthen pan.

_Potato Pudding._ No. 6.

Potatoes and suet as before, and one ounce of red herrings, pounded fine
in a mortar, mixed, baked, &c. as before.

_Potato Pudding._ No. 7.

The same quantity of potatoes and suet, and one ounce of hung beef,
grated fine with a grater, and mixed and baked as before.

_Pottinger's Pudding._

Three ounces of ground rice, and two ounces of sweet almonds, blanched
and beaten fine; the rice must be boiled and beaten likewise. Mix them
well together, with two eggs, sugar and butter, to your taste. Make as
thin a puff paste as possible, and put it round some cups; when baked,
turn them out, and pour wine sauce over them. This quantity will make
four puddings.

_Prune Pudding._

Mix a pound of flour with a quart of milk; beat up six eggs, and mix
with it a little salt, and a spoonful of beaten ginger. Beat the whole
well together till it is a fine stiff batter; put in a pound of prunes;
tie the pudding in a cloth, and boil it an hour and a half. When sent to
table, pour melted butter over it.

_Quaking Pudding._

Boil a quart of milk with a bit of cinnamon and mace; mix about a
spoonful of butter with a large spoonful of flour, to which put the milk
by degrees. Add ten eggs, but only half the whites, and a nutmeg grated.
Butter your basin and the cloth you tie over it, which must be tied so
tight and close as not to admit a drop of water. Boil it an hour. Sack
and butter for s