Take a penny loaf, take off the outside, then cut one half in thin
slices; take the marrow of two bones, half a pound of currans well
cleaned, shred your marrow, and strinkle a little marrow and currans
over the dish; if you have not marrow enough you may add to it a little
beef-suet shred fine; take five eggs and beat them very well, put to
them three jills of milk, grate in half a nutmeg, sweeten it to your
taste, mix all together, pour it over your pudding, and save a little
marrow to strinkle over the top of your pudding; when you send it to
the oven lye a puff-paste around the dish edge.


135. _A_ CARROT PUDDING.

Take three or four clear red carrots, boil and peel them, take the red
part of the carrot, beat it very fine in a marble mortar, put to it the
crumbs of a penny loaf, six eggs, half a pound of clarified butter, two
or three spoonfuls of rose water, a little lemon-peel shred, grate in a
little nutmeg, mix them well together, bake it with a puff-paste round
your dish, and have a little white wine, butter and sugar, for the
sauce.


136. _A_ GROUND RICE PUDDING.

Take half a pound of ground rice, half cree it in a quart of milk, when
it is cold put to it five eggs well beat, a jill of cream, a little
lemon-peel shred fine, half a nutmeg grated, half a pound of butter,
and half a pound of sugar, mix them well together, put them into your
dish with a little salt, and bake it with a puff-paste round your dish;
have a little rose-water, butter and sugar to pour over it, you may