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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1791 Excerpt:... suet; if you have none, put in a piece of frestt butter; take it off the fire, and sweeten it to your taste; season it with what spices you choose; beat fix eggs, and let the pudding be a little cold before you put them in; mix all well together, and put it into a dish, and fire it below the meat; turn the dish often, to make it of of an equal brown. Pour off all the fat before you send it to the table.. A Hajly Pudding. Order as much bread and milk, in the fame way as in the above receipt, as will fill a small bowl to fit an asset; put in a piece of fresh butter; pick and clean a handful of currants, and boil them alongst with the bread and milk; cast four eggs, and put in it; season it with cinnamon, nutmeg, and sugar: after the eggs are in, stir it a while on the fire to fasten it, but don't let it come a-boil; then butter a bowl very well, and put the pudding in it; set it before the fire, or in a whiteiron oven, turning the bowl often. If the fire is pretty hot, it will very soon fasten; turn it out of the bowl into an asset, and send up to the table with the same sauce as for the former boil'd puddings., A Carrot Pudding. Boil some good carrots; and when' they are well clean'd, weigh half a pound of them; beat them very fine in a mortar; mix two or three spoonfuls of sweet cream along with them; beat eight eggs, keeping our half of the whites, with half a pound of sugar; mix all well together, and season it with beat cinnamon, or orange grate, if you have it, as it makes it eat like an orange pudding; mix fix ounces of cast butter in it, just when you are about putting it, into the oven.--For Sauce, take take an half mutchkin of cream, sweeten it with a little sugar, and add to it the squeeze of a lemon. An Apple Dumpling' Make a good puff'd paste; r...