Mix a pound of flour with a quart of milk; beat up six eggs, and mix with it a little salt, and a spoonful of beaten ginger. Beat the whole well together till it is a fine stiff batter; put in a pound of prunes; tie the pudding in a cloth, and boil it an hour and a half. When sent to table, pour melted butter over it.
Quaking Pudding.
Boil a quart of milk with a bit of cinnamon and mace; mix about a spoonful of butter with a large spoonful of flour, to which put the milk by degrees. Add ten eggs, but only half the whites, and a nutmeg grated. Butter your basin and the cloth you tie over it, which must be tied so tight and close as not to admit a drop of water. Boil it an hour. Sack and butter for sauce.
Another way.
To three quarts of cream put the yolks of twelve eggs and three whites, and two spoonfuls of flour, half a nutmeg grated, and a quarter of a pound of sugar. Mix them well together. Put it into a bag, and boil it with a quick fire; but let the water boil before you put it in. Half an hour will do it.
Ratafia Pudding.
A quarter of a pound of sweet and a quarter of an ounce of bitter almonds, butter and loaf sugar of each a quarter of a pound; beat them together in a marble mortar. Add a pint of cream, four eggs, leaving out two whites, and a wine glassful of sherry. Garnish the dish with puff paste, and bake half an hour.
Rice Pudding.
Take a quarter of a pound of rice, a pint and a half of new milk, five eggs, with the whites of two. Set the rice and the milk over the fire till it is just ready to boil; then pour it into a basin, and stir into it an ounce of butter till it is quite melted. When cold, the eggs to be well beaten and stirred in, and the whole sweetened to the taste: in general, a quarter of a pound of sugar is allowed to the above proportions. Add about a table-spoonful of ratafia, and a little salt: a little cream improves it much. Put it into a nice paste, and an hour is sufficient to bake it.