ards.

_Another way._

Take five ounces of grated bread, a pint of milk, five eggs, a little
nutmeg, the juice of tansy and spinach, to your taste, a quarter of a
pound of butter, some sugar, and a little brandy; put it in a saucepan,
and keep it stirring on a gentle fire till thick. Then put it in a dish
and bake it; when baked, turn it out, and dust sugar on it.

_Tapioca Pudding._

Take a small tea-cupful of tapioca, and rather more than half that
quantity of whole rice; let it soak all night in water, just enough to
cover it; then add a quart of milk: let it simmer over a slow fire,
stirring it every five minutes till it looks clear. Let it stand till
quite cold; then add three eggs, well beaten with sugar, and grated
lemon-peel, and bake it. It is equally good cold or hot.

_Neat's Tongue Pudding._

Boil a neat's tongue very tender; when cold, peel and shred it very
fine, after grating as much as will cover your hand. Add to it some beef
suet and marrow. Take some oranges and citron, finely cut, some cloves,
nutmeg, and mace, not forgetting salt to your taste, twenty-four eggs,
half the whites only, some sack, a little rose-water, and as much boiled
cream as will make the whole of proper thickness. Then put in two pounds
of currants, if your tongue be large.

_Quatre Fruits._

Take picked strawberries, black currants, raspberries, and the little
black cherries, one pound of each, and two quarts of brandy. Infuse the
whole together, and sweeten to taste. When it has stood a sufficient
time, filter through a jelly-bag till the liquor is quite clear.

_Quinces, to preserve._

Put a third part of the clearest and largest quinces into cold water
over the fire, and coddle till tender, but not so as to be broken. Pare
and cut them into quarters, taking out the core and the hard part, and
then weigh them. The kernels must be taken out of the core, and tied up
in a piece of muslin or gauze. The remaining two-thirds of the quinces
must be grated, and the juice well squeezed out; and to a pound of the
coddled quinces put a pint of juice; pound some cochineal, tie it up in
muslin, and put it to the quinces and juice. They must be together all
night; next day, put a pound of lump sugar to every pound of coddled
quinces; let the sugar be broken into small lumps, and, with the quince
juice, cochineal, and kernels, be boiled together until the quinces are
clear and red, quite to the middle of each quarter. Ta