_Very fine Hogs Puddings_:--Shred four pounds of beef-suet very fine,
mix with it two pounds of fine sugar powder'd, two grated nutmegs,
some mace beat, and a little salt, and three pounds of currants wash'd
and pick'd; beat twenty-four yolks, twelve whites of eggs, with a
little sack; mix all well together, and fill your guts, being clean
and steep'd in orange-flower-water; cut your guts quarter and half
long, fill them half full; tye at each end, and again thus oooo. Boil
them as others, and cut them in balls when sent to the table.

_To make Plumb-Porridge_:--Take a leg and shin of beef to ten gallons
of water, boil it very tender, and when the broth is strong, strain it
out, wipe the pot, and put in the broth again; slice six penny-loaves
thin, cutting off the top and bottom; put some of the liquor to it,
cover it up, and let it stand a quarter of an hour, and then put it in
your pot, let it boil a quarter of an hour, then put in five pounds of
currants, let them boil a little, and put in five pounds of raisins,
and two pounds of prunes, and let them boil till they swell; then put
in three quarters of an ounce of mace, half an ounce of cloves, two
nutmegs, all of them beat fine, and mix it with a little liquor cold,
and put them in a very little while, and take off the pot, and put in
three pounds of sugar, a little salt, a quart of sack, and a quart of
claret, the juice of two or three lemons; you may thicken with sagoe
instead of bread, if you please; pour them into earthen pans, and keep
them for use.


III.--SWEET-PUDDINGS, PIES, ETC.

_To make New-College Puddings_:--Grate a penny stale loaf, and put to
it a like quantity of beef-suet finely shred, and a nutmeg grated, a