PUFF PUDDING.
Beat six eggs, add six spoonsful of milk, and six of flour, butter some cups, pour in the batter, and bake them quickly; turn them out, and eat them with butter, sugar and nutmeg.
RICE PUDDING.
Boil half a pound of rice in milk, until it is quite tender; beat it well with a wooden spoon to mash the grains; add three quarters of a pound of sugar, and the same of melted butter; half a nutmeg, six eggs, a gill of wine, and some grated lemon peel; put a paste in the dish, and bake it. For change, it may be boiled, and eaten with butter, sugar, and wine.
PLUM PUDDING.
Take a pound of the best flour, sift it, and make it up before sunrise, with six eggs beaten light; a large spoonful of good yeast, and as much milk as will make it the consistence of bread; let it rise well, knead into it half a pound of butter, put in a grated nutmeg, with one and a half pounds of raisins stoned and cut up; mix all well together, wet the cloth, flour it, and tie it loosely, that the pudding may have room to rise. Raisins for puddings or cakes, should be rubbed in a little flour, to prevent their settling to the bottom--see that it does not stick to them in lumps.