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Puddings &

A Potatoe Pudding

Take 3 p^d of Potatoes roast & grate them very fine, mix with them by
degrees a pint of boiling milk till 'tis very fine & without Lumps, then
melt a p^d & 1/2 of Butter, & mix with it, & sweeten it to y^r taste, add Salt, nutmeg,
a little Sack as you think proper, this may be either baked or boyled, it
is best baked.

An Oatmeal Pudding Savoury

A Pint of Gruts of Oatmeal 3/4 of a p^d of Beef Suet, Shred fine,
a little parsly, Thyme, Winter Savoury, penny royal, Shred fine,
some salt, mix them all well tye it up in a Cloth & boyl it full
3 hours, you may add a very little bit of the white of a Leek if you
please, shred very small.

Cheese Loaves

Take 3 p^ts of Milk, put to it a Spoonfull of Runnet, when it is Come to
a Curd Squeeze it, put to the Curd 1/4 of a p^d of Butter, some Sugar,
Nutmeg, 3 Eggs, a little grated bread, break it all together bake it
upon thin plates. Melt butter & Sack to put over them.

Almond Tarts

Take a pound of Almonds, blanch them & half beat them putting to them
a wine Glass of Orange flower water & 3/4 of a p^d of Sugar in the beating
then put the Yolks of 2 Eggs, a wine Glass of Cream, a quarter of a p^d of
melted butter stir them all together, then make your paste of a p^d of fine
flour, & a p^d of fresh butter, cold Water & 2 Eggs, make it no stiffer then
batter, & bake them in Patty Pans.

To make Paste for Tarts, Mrs Friday 1774 -

Take of fresh Butter, and Flour, in equal Quantity's, according to the
size of the Tart, and with Clean hands, rub the Flour, and butter together
untill, it is as finely mixed, as if it were powder of Almonds; then take
as little water as possible to make it a proper Consistance for Roling, then
Role it, five or six times. --------