It is as good cold as hot.
Baked Apple Pudding.
Pare and quarter four large apples; boil them tender, with the rind of a lemon, in so little water that when done, none may remain: beat them quite fine in a mortar: add the crumbs of a small roll, four ounces of butter melted, the yelks of five and whites of three eggs, juice of half a lemon, and sugar to taste. Beat all together, and lay it in a dish with paste to turn out.
Oatmeal Pudding.
Pour a quart of boiling milk over a pint of the best fine oatmeal; let it soak all night. Next day beat two eggs, and mix a little salt: butter a bason that will just hold it: cover it tight with a floured cloth, and boil it an hour and a half. Eat it with cold butter and salt.
When cold, slice and toast it, and eat it as oatcake buttered.
Dutch Pudding or Souster.
Melt one pound of butter in half a pint of milk; mix it into two pounds of flour, eight eggs, four spoonfuls of yeast: add one pound of currants, a quarter of a pound of sugar beaten and sifted.
This is a very good pudding hot; and equally so as a cake when cold. If for the latter, carraways may be used instead of currants. An hour will bake it in a quick oven.