23.  ALMOND PUDDING another Way.

Boil a quart of cream, when cold, mix in the whites of seven eggs well beat; blanch five ounces of almonds, beat them with rose or orange-flower water, mix in the eggs and cream; sweeten it to your taste with fine powder sugar, then mix in a little citron or orange, put a thin paste at the bottom, and a thicker round the edge of the dish.  Bake in a slow oven.—­Sauce.  Wine and sugar.

24.  Almond Cheesecakes another Way.

Six ounces of almonds, blanch’d and beat with rose-water; six ounces of butter beat to cream; half a pound of fine sugar; six eggs well beat, and a little mace.  Bake these in little tins, in cold butter paste.

25. A LEMON PUDDING another Way.

Take a quarter of a pound of almonds, three quarters of a pound of sugar, beat and searc’d, half a pound of butter; beat the almonds with a little rose-water, grate the rinds of two lemons, beat eleven eggs, leave out two whites, melt the butter an stir it in; when the oven is ready mix all these well together, with the juice of one or two lemons to your taste; put a thin paste at the bottom, and a thicker round the edge of the dish.

Sauce.  Wine and sugar.

26.  POTATOE PUDDING another Way.

Take three quarters of a pound of potatoes, when boil’d and peel’d, beat them in a mortar with a quarter of a pound of suet or butter, (if butter, melt it) a quarter of a pound of powder sugar, five eggs well beat, a pint of good milk, one spoonful of flour, a little mace or cinnamon, and three spoonfuls of wine or brandy; mix all these well together, and bake it in a pretty quick oven.

Sauce.  Wine and butter.

27.  CARROT PUDDING another Way.

Take half a pound of carrots, when boil’d and peel’d, beat them in a mortar, two ounces of grated bread, a pint of cream, half a pound of suet or marrow, a glass of sack, a little cinnamon, half a pound of sugar, six eggs well beat, leaving out three of the whites, and a quarter of a pound of macaroons; mix all well together; puff-paste round the dish-edge.

Sauce.  Wine and sugar.

28.  WHITE POTT another Way.

A layer of white bread cut thin at the bottom of the dish, a layer of apples cut thin, a layer of marrow or suet, currans, raisins, sugar and nutmeg, then the bread, and so on, as above, till the dish is fill’d up; beat four eggs, and mix them with a pint of good milk, a little sugar and nutmeg, and pour it over the top.  This should be made three or four hours before it is baked.

Sauce.  Wine and butter.

29.  HUNTING PUDDING another Way.

Take a pound of grated bread, a pound of suet and a pound of currans, eight eggs, a glass of brandy, a little sugar, and a little beat cinnamon; mix these well together, and boil it two hours at the least.

30.  ALMOND BISKETS.