BURNT CUSTARD.
Boil a quart of milk--and when cold, mix with it the yelks of eight eggs; stir them together over the fire a few minutes; sweeten it to your taste, put some slices of savoy cake in the bottom of a deep dish, and pour on the custard; whip the whites of the eggs to a strong froth, lay it lightly on the top, sift some sugar over it, and hold a salamander over it until it is a light brown; garnish the top with raspberry marmalade, or any kind of preserved fruit.
AN ENGLISH PLUM PUDDING.
Beat eight eggs very light, add to them a pound of flour sifted, and a pound of powdered sugar; when it looks quite light, put in a pound of suet finely shred, a pint of milk, a nutmeg grated, and a gill of brandy; mix with it a pound of currants, washed, picked, and dried, and a pound of raisins stoned and floured--tie it in a thick cloth, and boil it steadily eight hours.
MARROW PUDDING.
Grate a large loaf of bread, and pour on the crumbs a pint of rich milk boiling hot; when cold, add four eggs, a pound of beef marrow sliced thin, a gill of brandy, with sugar and nutmeg to your taste--mix all well together, and either bake or boil it; when done, stick slices of citron over the top.