Pare and core twelve pippins, slice them tolerably thick, put a pound of loaf sugar in a stew pan, with a pint of water and twelve cloves:  boil and skim it, then put in the apples, and stew them till clear, and but little of the syrup remains—­lay them in a deep dish, and take out the cloves; when the apples are cold, pour in a quart of rich boiled custard—­set it in water, and make it boil till the custard is set—­take care the water does not get into it.

* * * * *

Boiled loaf.

Pour a quart of boiling milk over four little rolls of bread—­cover them up, turning them occasionally till saturated with the milk; tie them very tight in cloths, and boil them an hour; lay them in the dish, and pour a little melted butter over them; for sauce, have butter in a boat, seasoned with wine, sugar, and grated nutmeg.

* * * * *

Transparent pudding.

Beat eight eggs very light, add half a pound of pounded sugar, the same of fresh butter melted, and half a nutmeg grated; sit it on a stove, and keep stirring till it is as thick as buttered eggs—­put a puff paste in a shallow dish, pour in the ingredients, and bake it half an hour in a moderate oven; sift sugar over it, and serve it up hot.

* * * * *

Flummery.

One measure of jelly, one of cream, and half a one of wine; boil it fifteen minutes over a slow fire, stirring all the time; sweeten it, and add a spoonful of orange flower or rose water; cool it in a mould, turn it in a dish, and pour around it cream, seasoned in any way you like.

* * * * *

Burnt custard.

Boil a quart of milk—­and when cold, mix with it the yelks of eight eggs; stir them together over the fire a few minutes; sweeten it to your taste, put some slices of savoy cake in the bottom of a deep dish, and pour on the custard; whip the whites of the eggs to a strong froth, lay it lightly on the top, sift some sugar over it, and hold a salamander over it until it is a light brown; garnish the top with raspberry marmalade, or any kind of preserved fruit.

* * * * *

An English plum pudding.

Beat eight eggs very light, add to them a pound of flour sifted, and a pound of powdered sugar; when it looks quite light, put in a pound of suet finely shred, a pint of milk, a nutmeg grated, and a gill of brandy; mix with it a pound of currants, washed, picked, and dried, and a pound of raisins stoned and floured—­tie it in a thick cloth, and boil it steadily eight hours.

* * * * *

Marrow pudding.

Grate a large loaf of bread, and pour on the crumbs a pint of rich milk boiling hot; when cold, add four eggs, a pound of beef marrow sliced thin, a gill of brandy, with sugar and nutmeg to your taste—­mix all well together, and either bake or boil it; when done, stick slices of citron over the top.