Mix together three pints of milk and six eggs, well beaten; stir in as much flour as will make a thick batter; have a pudding bag, which wash and flour well; pour in the batter, tie the bag tight, but far enough from the batter to give it room to swell; turn the bag frequently, and do not allow it to cease boiling until done. To be eaten with wine sauce.
APPLE PUDDING.
Pare and core half a peck of apples; stew and mash them fine; add lemon peel, sugar, and nutmeg to the taste; beat five eggs very light, and mix all together, and bake in a paste.
A RICH CUSTARD PUDDING.
Make a custard of one quart of milk and three eggs, and sugar to the taste; cut some slices of bread, butter them, and lay them in the bottom of the pan, which cover with raisins: do this till the pan is half full, then pour over the custard, and bake slowly.
A BIRD’S NEST PUDDING.
Pare and core some good cooking apples; make a batter of one quart of milk, a little flour, four eggs, and sugar to the taste; pour this around the apples and bake.
GREEN CORN PUDDING.
Grate one dozen ears of corn; then make a batter of a quart of milk and four eggs, a little flour, and sugar to the taste, and a very small piece of butter; bake slowly one hour. To be eaten with sugar and butter beaten up very light.