an Ounce of Nitre, or Salt-Petre, it will strike a redness into the Beef;
but the Salt-Petre must be beat fine, and well mix'd with the common Salt.



_Potatoe-_Puddings, made with Sweet-meats. From Mr. _Moring, Temple-Bar._

Take some clean Potatoes, boil them tender, and when they are so, and clean
from their Skins, break them in a Marble Mortar, till they become a Pulp;
then put to them, or you might beat with them some slices of candy'd Lemons
and Oranges, and beat these together with some Spices, and Lemon-Peel
candy'd. Put to these some Marrow, and as much Sugar, with Orange-Flower
Water, as you think fit. Mix all together, and then take some whole candy'd
Orange-Peels, and stuff them full of the Meat, and set them upon a Dish, in
a gentle Oven; and when they have stood half an hour, serve them hot, with
a Sauce of Sack and Butter, and fine Sugar grated over them.



_Potatoe-_Pudding baked. From _Mr. Shepherd_ of _Windmill-Street._

Boil some fair Potatoes till they are tender; then, when they are made
clean, bruise them in a Marble Mortar, till they become a Paste, with some
Mace powder'd, some Sugar, and the Pulp of Oranges, with a _Naples_ Biscuit
or two grated in, and a large Carrot grated. Add to these some Orange-Flower
Water; and when all these are well mix'd, put to them some butter'd Eggs,
with some slices of Butter laid upon your Pudding, when it is put into the
Dish, or Pan. A little baking will serve for it; and when it is enough,
serve it hot, with a garnish of sliced Lemon or Orange. Some will put this
into a Paste, but not cover it.