the skins; if you find it be too thick put to it a little cream; you
may boil them near half an hour, it will make them keep the better.


160. _To make_ BLACK PUDDINGS.

Take two quarts of whole oatmeal, pick it and half boil it, give it
room in your cloth, (you must do it the day before you use it) put it
into the blood while it is warm, with a handful of salt, stir it very
well, beat eight or nine eggs in about a pint of cream, and a quart of
bread-crumbs, a handful or two of maslin meal dress'd through a
hair-sieve, if you have it, if not put in wheat flour; to this quantity
you may put an ounce of Jamaica pepper, and ounce of black pepper, a
large nutmeg, and a little more salt, sweet-marjoram and thyme, if they
be green shred them fine, if dry rub them to powder, mix them well
together, and if it be too thick put to it a little milk; take four
pounds of beef-suet, and four pounds of lard, skin and cut it it think
pieces, put it into your blood by handfuls, as you fill your puddings;
when they are filled and tied prick them with a pin, it will keep them
from bursting in the boiling; (you must boil them twice) cover them
close and it will make them black.


161. _An_ ORANGE PUDDING _another Way_.

Take two Seville oranges, the largest and cleanest you can get, grate
off the outer skin with a clean grater; take eight eggs, (leave out two
of the whites) half a pound of loaf sugar, beat it very fine, put it to
your eggs, and beat them for an hour, put to them half a pound of
clarified butter, and four ounces of almonds blanch'd, and heat them