Quince Pudding

Take six quinces, pare them, cut them in quarters, and stew them, in a
little water with lemon peel; cover them and let them cook gently till
soft, when mash, or rub them through a sieve; mix them with sugar till
very sweet, season with mace and nutmeg; beat up four eggs and stir in
with a pint of cream; bake it in paste.


Potato Pudding.

Take a pound and a half of well mashed potatoes; while they are warm put
in three-quarters of a pound of butter; beat six eggs with
three-quarters of a pound of sugar, rolled fine, mix all well together,
and put in a glass of brandy; season with nutmeg, mace or essence of
lemon, and bake in paste.


Cocoanut Pudding.

Take three-quarters of a pound of grated cocoanut, with the brown skin
taken off, half a pound of sugar, the same of butter, the whites of six
eggs, beaten light, half a pint of cream, a glass of brandy, or
rose-water, and a quarter of a pound of crackers, pounded fine, beat
them together and bake in paste. If you wish the pudding rich, take a
pound of butter, the same quantity of cocoanut, of sugar and whites of
eggs, omitting the crackers and cream. Season as above. This quantity
will fill six dessert plates of large size.