A coffee cup full of boiled and strained carrots, 5 eggs, 2 ounces
sugar and butter each, cinnamon and rose water to your taste, baked in
a deep dish without paste.

_A Crookneck, or Winter Squash Pudding_.

Core, boil and skin a good squash, and bruize it well; take 6 large
apples, pared, cored, and stewed tender, mix together; add 6 or 7
spoonsful of dry bread or biscuit, rendered fine as meal, half pint
milk or cream, 2 spoons of rose-water, 2 do. wine, 5 or 6 eggs beaten
and strained, nutmeg, salt and sugar to your taste, one spoon flour,
beat all smartly together, bake.

The above is a good receipt for Pompkins, Potatoes or Yams, adding
more moistening or milk and rose water, and to the two latter a few
black or Lisbon currants, or dry whortleberries scattered in, will
make it better.

_Pompkin_.

No. 1. One quart stewed and strained, 3 pints cream, 9 beaten eggs,
sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a
dough spur, cross and chequer it, and baked in dishes three quarters
of an hour.

No. 2. One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice
and ginger in a crust, bake 1 hour.

_Orange Pudding_.

Put sixteen yolks with half a pound butter melted, grate in the rinds
of two Seville oranges, beat in half pound of fine Sugar, add two
spoons orange water, two of rose-water, one gill of wine, half pint
cream, two naples biscuit or the crumbs of a fine loaf, or roll soaked
in cream, mix all together, put it into rich puff-paste, which let be
double round the edges of the dish; bake like a custard.

_A Lemon Pudding_.

1. Grate the yellow of the peals of three lemons, then take two whole
lemons, roll under your hand on the table till soft, taking care not
to burst them, cut and squeeze them into the grated peals.

2. Take ten ounces soft wheat bread, and put a pint of scalded white
wine thereto, let soak and put to No. 1.

3. Beat four whites and eight yolks, and put to above, adding three
quarters of a pound of melted butter, (which let be very fresh and
good) one pound fine sugar, beat all together till thorougly mixed.

4. Lay paste No. 7 or 9 on a dish, plate or saucers, and fill with
above composition.

5. Bake near 1 hour, and when baked--stick on pieces of paste, cut
with a jagging iron or a doughspur to your fancy, baked lightly on a
floured paper; garnished thus, they may be served hot or cold.

_Puff Pastes for Tarts_.

No. 1. Rub one po