ALMOND PUDDING.
Put a pound of sweet almonds in hot water till the skin will slip off them; pound them with a little orange flower or rose water, to keep them from oiling; mix with them four crackers, finely pounded, or two gills of rice flour; six eggs, a pint of cream, a pound of sugar, half a pound of butter, and four table-spoonsful of wine; put a nice paste in the bottom of your dish, garnish the edges, pour in the pudding bake it in a moderate oven.
QUIRE OF PAPER PANCAKES.
Beat sixteen eggs, add to them a quart of milk, a nutmeg, half a pound of flour, a pound of melted butter, a pound of sugar, and two gills of wine; take care the flour be not in lumps; butter the pan for the first pancake, run them as thin as possible, and when coloured, they are done; do not turn them, but lay them carefully in the dish, sprinkling powdered sugar between each layer--serve them up hot. This quantity will make four dozen pancakes.
A CURD PUDDING.
Put two quarts of milk on the fire; when it boils, pour in half a pint of white wine, strain the curd from the whey, and pound it in a mortar, with six ounces of butter, half a pound of loaf sugar, and half a pint of rice flour, or as much crackers beaten as fine as flour; six eggs made light, and half a grated nutmeg--beat all well together, and bake them in saucers in a moderate oven; turn them out carefully in your dish, stick thin slices of citron in them, and pour on rich melted butter, with sugar and wine.