thereon, to save the Pudding from sticking to the sides of the dish.  Then put a linnen cloth or handkercher over the mouth of the dish, and reverse the mouth downwards, so that you may tye the Napkin close with two knots by the corners cross, or with a strong thred, upon the bottom of the dish, then turned upwards; all which is, that the matter may not get out, and yet the boiling water get through the linnen upon it on one side enough to bake the pudding sufficiently.  Put the Woodden-dish thus filled and tyed up into a great Possnet or little Kettle of boiling water.  The faster it boils, the better it will be.  The dish will turn and rowl up and down in the water, as it gallopeth in boiling.  An hours boiling is sufficient.  Then unty your linnen, and take it off, and reverse the mouth of the dish downwards into the Silver-dish you will serve it up in; wherein is sufficient melted Butter thickened with beating, and sweetened to your taste with Sugar, to serve for Sauce.  You may beat a little Sack or Muscadine, or Rose, or Orange-flower-water with the Sauce; a little of any of which may also go into the Composition of the Pudding.  If you put in more Flower, or more then one white of Egg to this proportion, it will binde the Pudding too close and stiff.

In plain Bag-puddings it makes them much more savoury, to put into them a little Penny-royal shreded very small, as also other sweet-Herbs.  You must put in so little, as not to taste strong of them, but onely to quicken the other flat Ingredients.

ANOTHER BAKED PUDDING

Take a Pint and half of good Sweet-cream; set it on the fire, and let it just boil up, take a peny Manchet, not too new, cut off the crust, and slice it very thin, put it into a clean earthen pan, and pour the Cream upon it, and cover it very close an hour or thereabouts, to steep the bread; when it is steeped enough, take four New laid-eggs, yolks and whites, beat them with a spoonful of Rose-water, and two of Sack; grate into it half a Nutmeg, and put into it a quarter of a pound of good white-Sugar finely beaten, stir all this together with the Cream and Bread; then shred very small half a pound of good Beef-kidney-suet, and put this to the rest, and mingle them very well together with a slice or spoon; then size your dish, that you intend to bake it in, and rub the bottom of it with a little sweet-Butter; then put your pudding into it, and take the Marrow of two good bones, and stick it in lumps here and there all over your Pudding; so put it into the oven three quarters of an hour, in which time it will be well baked.  Strew on it some fine Sugar, and serve it.

TO MAKE BLACK PUDDINGS