sweetened to taste, and flavoured with lemon or bay leaf. When nearly cold pour it into a mould, soak a sponge biscuit and a half in brandy or wine; let it float on the custard. When quite set cut some preserved fruit, such as pine, in pieces, and drop into the mould. To be turned out when required.

Vanilla Soufflé.

Mix a quarter of a pound of butter with half a pound of flour. Place in a stew-pan a pint of milk, a stick of vanilla, and two ounces of white sugar. Let it boil; take it off the fire, and when nearly cold pour the milk on the flour and butter; place it on the fire, and let it boil five minutes; then stir in the yolks of four eggs; take it off the fire, and let it stand to get cold; then stir in quickly the whites of four eggs well whipped. Place the mixture in a dish edged with puff-paste. Bake three quarters of an hour.

Serve directly.

Venus Pudding.

One pint of milk, and half an ounce of isinglass, two ounces of white sugar, and a stick of vanilla, put into a clean saucepan and brought slowly to a boil. Place six sponge fingers and one ounce of ratafia cakes in a mould; take the vanilla out of the milk, and pour the mixture hot over the cakes. When quite cold turn out.

Vanilla Pudding.

Boil a stick of vanilla in a quarter of a pint of new milk, sweetened with white sugar. Dissolve an

ounce of isinglass in a pint of water; mix with the milk, and add half a pint of cream; stir until nearly cold; butter a plain mould or basin; split some sponge-cakes and pack them close, the brown outside. Pour the liquid in the centre, then set in a cool place, and turn out when required.

Very Good Pudding.

Six apples, two table-spoonfuls of finely chopped suet, three eggs, three table-spoonfuls of flour, one pint of milk, and a little grated lemon peel. Mix the flour to a batter with the milk, a little at a time until smooth; add the eggs well beaten. Pour the batter into a buttered pie-dish. Cut the apples in halves and take out the cores; lay them in the batter; shake the suet on the top and the lemon peel. Bake for one hour. Cover with sugar on the

top when done.

Very Rich Lemon Pudding.

Take the rind and juice of two lemons, half a pound of loaf sugar, quarter of a pint of cream, the yolks of six eggs, two ounces of almonds, half a pound of butter melted. Blanch and pound the

almonds.

Stir all well together; line a pie-dish with puff-paste; pour in the mixture; and bake for one hour.

Vanilla Cream Puffs.

Mix smoothly two ounces of flour with half a pint of milk and half a pint of cream, two ounces of butter beaten to a cream, four ounces of white sugar, six eggs, and five or six drops of essence of vanilla. Line some moulds with puff-paste; fill them three parts full with the cream, and bake for half an hour.

Vermicelli Pudding, Steamed.

Boil one pint of milk, with a pod of vanilla; add two ounces of vermicelli, an ounce of white sugar, and half an ounce of butter. Take out the vanilla;

add two eggs well beaten to the pudding.

into a buttered mould, and steam half an hour.

Willick Pudding.

Pour

Two eggs, two ounces of lump sugar, two ounces of flour, two ounces of butter. Gently melt the butter; stir in the flour; and add the eggs and sugar; beat all well together; and bake in little tins or cups well buttered. Serve with wine sauce.

Welsh Pudding.

Melt half a pound of fresh butter; beat with it the yolks of eight and whites of four eggs; mix in six ounces of loaf sugar, and the rind of a lemon grated. Put a puff paste into a dish for turning out, and pour the above in, and nicely bake it.

Wimborne Puddings.

Take the weights of three eggs in their shells of flour, butter, white sugar pounded, and currants. Mix the butter in a hot basin with the sugar; then stir in the eggs, which must be first beat, the yolks and whites separately and then together, into a froth; then shake the flour in, a little at a time; and then the currants, stirring it all the time, and beating it till it is quite light. The flour and currants should be well dried before the fire. It should be put in cups or tins, and baked directly in rather a quick oven.

Whole Rice Blancmange.

Put a tea-cupful of whole rice in the least water possible till it almost bursts; then add half a pint of milk, and boil it until it is quite a mash, stirring it all the time it is on the fire. Dip a shape in cold water, and pour in the rice hot; let it stand until quite cold, and then turn it out. Stewed fruit or

preserve to be eaten with it, or a custard poured

over.

Wellington Puddings.

The crumbs of one penny loaf steeped in a pint of new milk boiling hot, four eggs, four ounces of suet or butter, four ounces of sugar, four ounces of currants, a little nutmeg and lemon peel grated; this makes six puddings. To be baked half-an-hour in cups. Two laurel leaves put on the bread when the milk is poured on it is a great improvement.

Walpole Pudding.

Scald six quinces until quite tender; pare them very thin and scrape off the pulp with a silver knife; add two ounces of white sugar, and half a tea-spoonful of ginger. Beat up the yolks of four eggs well; and add them to a pint of cream; then stir into your quince paste, so that the whole may be pretty thick. Line a buttered mould with a light paste, pour in the pudding, and bake a pale brown.

Windsor, Pudding.

Shred half a pound of suet very fine, grate into it half a pound of French roll, a little nutmeg, and the rind of a lemon, add to these half a pound of minced apples, the same of currants, and raisins stoned and chopped, a glass of raisin wine, five eggs well beaten,