and boil it in a wooden dish two hours. Serve it with sack and sugar,
and butter melted.

_To make a baked Sack Pudding_:--Take a pint of cream, and turn it to
a curd with a sack; then bruise the curd very small with a spoon; then
grate in two Naples-biskets, or the inside of a stale penny-loaf, and
mix it well with the curd, and half a nutmeg grated; some fine
sugar, and the yolks of four eggs, the whites of two, beaten with two
spoonfuls of sack; then melt half a pound of fresh butter, and stir
all together till the oven is hot. Butter a dish, and put it in, and
sift some sugar over it, just as 'tis going into the oven half an hour
will bake it.

_To make an Orange Pudding_:--Take two large Sevil oranges, and grate
off the rind, as far as they are yellow; then put your oranges in fair
water, and let them boil till they are tender; shift the water three
or four times to take out the bitterness; when they are tender, cut
them open, and take away the seeds and strings, and beat the other
part in a mortar, with half a pound of sugar, till 'tis a paste; then
put in the yolks of six eggs, three or four spoonfuls of thick cream,
half a Naples-biscuit grated; mix these together, and melt a pound of
very good fresh butter, and stir it well in; when 'tis cold, put a bit
of fine puff-paste about the brim and bottom of your dish, and put it
in and bake it about three quarters of an hour.

_Another sort of Orange Pudding_:--Take the outside rind of three
Sevil oranges, boil them in several waters till they are tender; then
pound them in a mortar with three quarters of a pound of sugar; then
blanch and beat half a pound of almonds very fine, with rose-water to
keep them from oiling; then beat sixteen eggs, but six whites, and