ch like Puddings.

A GOOD QUAKING BAG-PUDDING

Set a quart of good morning Milk upon the fire, having seasoned it with
Salt, and sliced or grated Nutmeg. When it beginneth to boil, take it from
the fire, and put into it four peny Manchets of light French-bread sliced
very thin (If it were Kingstone-bread, which is firmer, it must be grated)
and a lump of Sweet-butter as big as a Wall-nut, and enough Sugar to season
it; and cover the possnet with a plate to keep the heat in, that the bread
may soak perfectly. Whiles this standeth thus, take ten yolks of
New-laid-eggs, with one White, and beat them very well with a spoonful or
two of Milk; and when the Milk is cooled enough, pour it (with the bread in
it,) into the bason, where the beaten Eggs are, (which likewise should
first be sweetned with Sugar to their proportion,) and put about three
spoonfuls of fine flower into the composition, and knead them well
together. If you will, you may put in a spoonful of Sack or Muscadine, and
Ambared Sugar, working all well together; as also, some lumps of Marrow or
Suet shred very small: but it will be very good without either of these.
Then put this mixtion into a deep Woodden dish (like a great Butter-box)
which must first be on the inside a little greased with Butter, and a
little Flower sprinkled thereon, to save the Pudding from sticking to the
sides of the dish. Then put a linnen cloth or handkercher over the mouth of
the dish, and reverse the mouth downwards, so that you may tye the Napkin
close with two knots by the corners cross, or with a strong thred, upon the
bottom of the dish, then turned upwards; all which is, that the matter may
not get out, and yet the boiling water get through the linnen upon it on
one side enough to bake the pudding sufficiently. Put the Woodden-dish thus
filled and tyed up into a great Possnet or little Kettle of boiling water.
The faster it boils, the better it will be. The dish will turn and rowl up
and down in the water, as it gallopeth in boiling. An hours boiling is
sufficient. Then unty your linnen, and take it off, and reverse the mouth
of the dish downwards into the Silver-dish you will serve it up in; wherein
is sufficient melted Butter thickened with beating, and sweetened to your
taste with Sugar, to serve for Sauce. You may beat a little Sack or
Muscadine, or Rose, or Orange-flower-water with the Sauce; a little of any
of which may also go into the Composition of the Pudding. If you p