Directions for Cookery, in its Various Branches

a grated nutmeg. Having stirred the whole very hard, put it into a buttered dish and bake it three quarters of an hour. A SQUASH PUDDING. Pare, cut in pieces, and stew in a very little water, a yellow winter squash. When it is quite soft, drain it dry, and mash it in a cullender. Then put it into a pan, and mix with it a quarter of a pound of butter. Prepare two pounded crackers, or an equal quantity of grated stale bread. Stir gradually a quarter of a pound of powdered sugar into a quart of rich milk, and add by degrees, the squash, and the powdered biscuit. Beat nine eggs very light, and stir them gradually into the mixture. Add a glass of white wine, a glass of brandy, a glass of rose water, and a table-spoonful of mixed spice, nutmeg, mace, and cinnamon powdered. Stir the whole very hard, till all the ingredients are thoroughly mixed. Bake it three quarters of an hour in a buttered dish; and when cold, grate white sugar over it. YAM PUDDING. Take one pound of roasted yam, and rub it through a cullender. Mix with it half a pound of white sugar, a pint of cream or half a pound of butter, a tea-spoonful of powdered cinnamon, a grated nutmeg, and a wine glass of rose water, and one of wine. Set it away to get cold. Then beat six eggs very light. Stir them into the mixture. Put it into a buttered dish and bake it half an hour. Grate sugar over it when cold. CHESTNUT PUDDING, May be made in the above manner. POTATO PUDDING. Boil a pound of fine potatoes, peel them, mash them, and rub them through a cullender. Stir together to a cream, three quarters of a pound of sugar and the same quantity of butter. Add to them gradually, a wine glass of rose water, a glass of wine, and a glass of brandy; a tea-spoonful of powdered mace and cinnamon, a grated nutmeg, and the juice and grated peel of a large lemon.