The Empress's Pudding.

Cut four slices of sponge-cake about an inch thick, and of an oval shape, each slice a little smaller than the others. Spread a thick layer of apricot jam upon the first and largest slice, then lay the next sized slice upon it; spread this with strawberry jam, and cover with the next piece; spread with apple jam, and cover with the smallest size. Press the top lightly with the hand, and with a sharp knife cut away the middle part, so as to leave a wall about two inches and a half thick. Mash up the part removed with equal quantities of white wine. and brandy, enough to flavour well, and stir in some thick custard. Then pour this into the middle of the cake. Whip the whites of two eggs into a froth; pour over the whole; shake a little sifted sugar over. Place in a quick oven for a few minutes.

Transparent Pudding.

Put into a pan four well-beaten eggs, with a quarter of a pound of fresh butter and a quarter of a pound of powdered white sugar; stir over the fire until it begins to thicken. Let it cool; edge a pie-dish with puff-paste; pour in the mixture; grate a little nutmeg over, and bake for twenty minutes.

The General's Pudding.

Eight ounces of bread crumbs, six ounces of suet

Mix

chopped fine, three and a half ounces of sugar, three beaten eggs, the rind and juice of two lemons. all well together, and bake in a buttered dish. Turn out before serving.

Thick Cream.

Boil a laurel, peach, or nectarine leaf in a pint of cream; strain it; and when cold add the yolks of three eggs well beaten, two ounces of white sugar, and half a wine-glass of brandy stirred quickly in. Scald over the fire till thick, stirring all the time. Have ready a glass or china dish with four macaroon cakes at the bottom. Pour in the cream; when cold ornament the top with ratafia cakes.

Tapioca Pudding, Steamed.

Boil one pint of milk with a piece of lemon peel, then add two ounces of tapioca; boil till tender; add two eggs and one, ounce of butter, ditto of sugar. Pour into a buttered mould, and steam for half an hour.

Turkish Pudding.

Boil a tea-cupful of rice as you would for currie; when cold mix it with the same quantity of figs chopped up, an ounce of butter, or two ounces of suet cut very fine, three ounces of moist sugar, and one egg well beaten.

Mix all together, and tie it up

in a well-floured cloth. Boil one hour, and serve

with sweet sauce.

Tea-Cake Pudding.

Cut a tea-cake in four pieces, and slightly butter each slice; place the top slice at the bottom of a buttered basin; cut up an ounce of candied peel, and sprinkle some on the cake; put in another slice of cake and more peel, and so on until the basin is nearly full; then beat up two eggs with half a pint of milk sweetened to taste, and pour gently on to the cake. Tie a floured cloth over the top, and boil one hour.

The Lady of Arundel's Pudding.

Take a quart of cream; put thereto a pound of beef-suet minced small; season it with nutmeg, cinnamon, and rose-water; put to it eight eggs and but four of the whites; add two grated manchets. Mingle them all well together, and put them in a buttered dish. Bake it, and being baked sift on sugar and serve.

University Pudding.

Take one pound of bread crumbs, half a pound of finely-chopped beef-suet, half a pound of beefmarrow, half a pound of raisins stoned, half a pound of cleaned currants, two ounces of sweet almonds pounded, one table-spoonful of flour, a quarter of a

pound of citron cut in small pieces, a salt-spoonful of salt, half an ounce of ground ginger, half a nutmeg grated, half a pound of moist sugar, five eggs well beaten. Boil it in a shape for four hours.

Universal Pudding.

Take a pound of flour, and half a pound of suet chopped fine, and a pinch of salt.

gether; then add half a pound of

Well mix to

raisins. Mix

with water to a stiff paste, roll in the shape of a bolster. Tie it in a floured cloth, and boil two hours.

Vermicelli Pudding.

A quarter of a pound of vermicelli, two ounces of loaf sugar, four eggs, one pint of milk. Boil the milk with a little lemon peel and cinnamon; strain, and add it to the vermicelli, which must be simmered in it about ten minutes. When lukewarm add the eggs; stir till well mixed, and bake for half an hour in a gentle oven.

Victoria Pudding.

Four ounces of citron, four ounces of preserved cherries, nine of green-gages split, three ounces of fresh butter, half an ounce of Jordan almonds, two table-spoonfuls of moist sugar, four penny spongecakes soaked in milk, two eggs, and a small quantity of nutmeg, lemon peel, and juice; the citron to be

cut in small pieces, almonds split. To be made in a plain mould lined with the ingredients, and part mixed. To be steamed two hours, and served with sauce of equal parts of thin arrowroot and redcurrant jelly.

Velvet Cream.

To a pint of cream put a quarter of an ounce of isinglass, a little sugar, stirring it over the fire until dissolved; take it off the fire, and strain it when almost cold. Have your dish prepared with three table-spoonfuls of lemon juice and a little peel grated, some apricot jam, and two table-spoonfuls of white wine. Pour your cream over it. This is better

made the day before wanted.

Vicarage Pudding.

A quarter of a pound of flour, a quarter of a pound of chopped suet, a quarter of a pound of currants, a quarter of a pound of raisins, one tablespoonful of moist sugar, half a tea-spoonful of ground ginger, half a tea-spoonful of salt. Stone the raisins; mix all the ingredients well with a clean knife; dip the pudding-cloth into boiling water; wring it out, and put in the mixture. Boil for three hours, and serve with sifted sugar.

Venice Pudding.

Make a custard of five eggs, half a pint of milk