ate oven.

_Butter Pudding._

Take six ounces of fine flour, a little salt, and three eggs; beat up
well with a little milk, added by degrees till the batter is quite
smooth; make it the thickness of cream; put into a buttered pie-dish,
and bake three quarters of an hour; or into a buttered and floured
basin, tied over tight with a cloth: boil one and a half hour, or two
hours.

_Newmarket Pudding._

Put on to boil a pint of good milk, with half a lemon-peel, a little
cinnamon, and a bay-leaf; boil gently for five or ten minutes; sweeten
with loaf sugar; break the yelks of five, and the whites of three eggs,
into a basin; beat them well, and add the milk: beat all well together,
and strain through a fine hair-sieve, or tamis: have some bread and
butter cut very thin; lay a layer of it in a pie-dish, and then a layer
of currants, and so on till the dish is nearly full; then pour the
custard over it, and bake half an hour.

_Newcastle, or Cabinet Pudding._

Butter a half melon mould, or quart basin, and stick all round with
dried cherries, or fine raisins, and fill up with bread and butter, &c.
as in the above; and steam it an hour and a half.

_Vermicelli Pudding._

Boil a pint of milk, with lemon-peel and cinnamon; sweeten with
loaf-sugar; strain through a sieve, and add a quarter of a pound of
vermicelli; boil ten minutes; then put in the yelks of five, and the
whites of three eggs; mix well together, and steam it one hour and a
quarter: the same may be baked half an hour.

_Bread Pudding._

Make a pint of bread-crumbs; put them in a stew-pan with as much milk as
will cover them, the peel of a lemon, a little nutmeg grated, and a
small piece of cinnamon; boil about ten minutes; sweeten with powdered
loaf-sugar; take out the cinnamon, and put in four eggs; beat all well
together, and bake half an hour, or boil rather more than an hour.

_Custard Pudding._

Boil a pint of milk, and a quarter of a pint of good cream; thicken with
flour and water made perfectly smooth, till it is stiff enough to bear
an egg on it; break in the yelks of five eggs; sweeten with powdered
loaf-sugar; grate in a little nutmeg and the peel of a lemon: add half a
glass of good brandy; then whip the whites of the five eggs till quite
stiff, and mix gently all together: line a pie-dish with good puff
paste, and bake half an hour.

N.B. Ground rice, potato flour, panada, and all puddings made from
powders, are, or may b