large bones, and a little salt; fill them in a small ox or hog's guts, or bake it in a dish, with a puff-paste under it and round the edges.
To make a marrow pudding.
TAKE a quart of cream, and three Naples biscuits, a nutmeg grated, the yolks of ten eggs, the whites of five well beat, and sugar to your taste; mix all well together, and put a little bit of butter in the bottom of your sauce-pan, then put in your stuff, set it over the fire, and stir it till it is pretty thick, then pour it into your pan. with a quarter of a pound of currants that have been plumped in hot water, stri it together, and let it stand all night. The next day make some fine paste, and lay at the bottom of your dish and round the edges; when the oven is ready, pour in your stuff, and lay long pieces of marrow on the top. Half an hour will bake it. You may use the stuff when cold.
A boiled suet pudding.
TAKE a quart of milk, a pound of suet shred small, four eggs, two spoonfuls of beaten ginger, or one of beaten pepper, a tea-spoonful of salt; mix the eggs and flour with a pint of the milk very thick, and with the seasoning mix in the rest of the milk and suet. Let your batter be pretty thick, and boil it two hours.
A boiled plum pudding.
TAKE a pound of suet cut in little pieces, not too fine, a pound of currants and a pound of raisins stoned, eight eggs, half the whites, the crumb of a penny loaf granted fine, half a nutmeg grated, and a tea spoonful of beaten ginger, a little salt, a pound of flour, a pint of milk; beat the eggs first, then half a the milk, beat them together, and by degrees stir in the flour and bread together, then the suet, spice, and fruit, and as much milk as will mix it well together very thick. Boil it five hours.
A Yorkshire pudding.
TAKE a quart of milk, four eggs, and a little salt, make it up into a thick batter with flour, like a pancake batter. You must have a good piece of meat at the fire, take a stew-pan and put some dripping in, set it on the fire; when it boils, pour in your pudding; let it bake on the fire till you think it is night enough, then turn a plate upside down in the dripping pan, that
