Page:Art of Cookery 1774 edition.djvu/248

210 and pour in the ingredients. Bake it; it will take an hour baking. Or you may boil it, but then you must melt butter; and put in white wine and sugar. GET two penny loaves, pare off the crust, soak them in a quart of boiling milk, let it stand till it is cold, then grate in two or three large carrots then put in eight eggs well beat, and three quarters of a pound of fresh butter melted, grate in a little nutmeg, and sweeten to your taste. Cover your dish with puff-paste, pour in the ingredients and bake it an hour. HAVING got the flowers of a peck of cowslips, cut them small and pound them small, with half a pound of Naples biscuits grated, and three pints of cream. Boil them a little; then take them off the fire and beat up sixteen eggs, with a little cream and a little rose-water. Sweeten to your palate. Mix it all well together, butter a dish and pour it in. Bake it; and when it is enough, throw fine sugar over and serve it up. Note, New milk will do in all these puddings, when you have no cream. SCALD your quinces very tender, pare them very thin, scrape off the soft; mix it with sugar very, sweet, put in a little ginger and a little cinnamon. To a pint of cream you must put three or four yolks of eggs, and stir it into your quinces till they are of a good thickness. It must be pretty thick. So you may do apricots or white pear-plums. Butter your dish, pour it in and bake it. GET a pound of pearl barley, wash it clean, put to it three quarts of new milk and half a pound of double refined sugar, a nutmeg grated; then put it into a deep pan, and bake it with brown bread. Take it out of the oven, beat up fix eggs; mix all well together, butter a dish, pour it in, bake it again an hour, and it will be excellent.