Part 37 (2/2)

Toste them before the fire, and run them over with b.u.t.ter, sugar, or oyl.

_Cinamon Toasts._

Cut fine thin toasts, then toast them on a gridiron, and lay them in ranks in a dish, put to them fine beaten cinamon mixed with sugar and some claret, warm them over the fire, and serve them hot.

_French Toasts._

Cut French bread, and toast it in pretty thick toasts on a clean gridiron, and serve them steeped in claret, sack, or any wine, with sugar and juyce of orange.

SECTION VII.

_The most Excellent Ways of making All sorts of Puddings._

_A boil'd Pudding._

Beat the yolks of three eggs, with rose-water, and half a pint of cream, warm it with a piece of b.u.t.ter as big as a walnut, and when it is melted mix the eggs and that together, and season it with nutmeg, sugar, and salt; then put in as much bread as will make it as thick as batter, and lay on as much flour as will lie on a s.h.i.+lling, then take a double cloth, wet it, and flour it, tie it fast, and put it in the pot; when it is boil'd, serve it up in a dish with b.u.t.ter, verjuice, and sugar.

_Otherways._

Take flour, sugar, nutmeg, salt, and water, mix them together with a spoonful of gum-dragon, being steeped all night in rose-water, strain it, then put in suet, and boil it in a cloth.

_To boil a Pudding otherways._

Take a pint of cream or milk, and boil it with a stick of cinamon, being boil'd let it cool, then put in six eggs, take out three whites, and beat the eggs before you put them in the milk, then slice a penny-roul very thin and being slic't beat all together, then put in some sugar, and flour the cloth; being boil'd for sauce, put b.u.t.ter, sack, and sugar, beat them up together, and sc.r.a.pe sugar on it.

_Other Pudding._

Sift grated bread through a cullender, and mix it with flour, minc't dates, currans, nutmeg, cinamon, minc't suet, new milk warm, sugar and eggs, take away some of the whites and work all together, then take half the pudding for one side, and half for the other side, and make it round like a loaf, then take b.u.t.ter and put it into the midst, and the other side aloft on the top, when the liquor boils, tie it in a fair cloth and boil it, being boil'd, cut it in two, and so serve it in.

_To make a Cream Pudding to be boil'd._

Take a quart of cream and boil it with mace, nutmeg and ginger quartered, put to it eight eggs, and but four whites beaten, a pound of almonds blanched, beaten, and strained in with the cream, a little rose-water, sugar, and a spoonful of fine flower; then take a thick napkin, wet it and rub it with flour, and tie the pudding up in it: being boil'd make sauce for it with sack, sugar, and b.u.t.ter beat up thick together with the yolk of an egg, then blanch some almonds, slice them, and stick the pudding with them very thick, and sc.r.a.pe sugar on it.

_To make a green boil'd Pudding of sweet Herbs._

Take and steep a penny white loaf in a quart of cream and only eight yolks of eggs, some currans, sugar, cloves, beaten mace, dates, juyce of spinage, saffron, cinamon, nutmeg, sweet marjoram, tyme, savory, peniroyal minced very small, and some salt, boil it in beef-suet, marrow, (or none.) These puddings are excellent for stuffings of roast or boil'd Poultrey, Kid, Lamb, or Turkey, Veal, or b.r.e.a.s.t.s of Mutton.

<script>