Brown Pudding.

Take half a pound of raisins stoned and chopped, three quarters of a pound of beef-suet chopped very fine, two eggs, three spoonfuls of flour, three spoonfuls of sugar, a little nutmeg, mace, and cinnamon, and a little salt. Let it boil four hours tied in a cloth.

Boat Race Pudding.

Take six penny sponge-cakes and lay them one on the other in a dish, put twelve ratafia cakes on the top, then sprinkle one glass and a half of sherry over them, blanch twelve Jordan almonds and cut them in long strips and stick them in the cakes. Make a custard of one tea-spoonful of Oswego, one egg and half a pint of milk, and four good-sized lumps of sugar; pour the custard hot over the cakes; a little vanilla or lemon peel may be added to the milk if approved. Serve cold.

Bakewell Pudding.

Half a pound of butter, eight yolks of eggs, two whites of eggs, half a pound of powdered white sugar, cover a pie-dish with puff paste, put a layer of any kind of preserve about an inch thick; gently melt the butter, add that to the eggs; when nearly cold beat all well together and flavour with almond

essence; pour the mixture into the dish about an inch bake it about an hour in a moderate oven.

thick;

Beresford Pudding.

Half a pound of suet chopped fine, one pound of raisins stoned, six eggs, six ounces of sifted white sugar, three spoonfuls of flour, a quarter of a nutmeg. Beat the eggs well and add the other ingredients, wet the mould or basin with a little water and sift flour over it. To be boiled four hours and a half.

Baked Batter Pudding.

Take six ounces of flour, three eggs, and a pinch of salt, and by degrees as much milk as will when well beaten make it the consistence of thick cream; pour into a pudding dish and bake three quarters of an hour.

Buckingham Pudding.

A quarter of a pound of grated bread, a quarter of a pound of grated apples, a quarter of a pound of finely chopped suet, a quarter of a pound of currants, three eggs well beaten, a little nutmeg and lemon peel, a spoonful of almond brandy sweetened; boil in a mould or basin for one hour and a half.

Biscuit Pudding.

Take a quarter of a pound of butter; beat it

until it is like cream; the yolks of two eggs must be well beaten with the butter; a quarter of a pound of sugar; a few lumps to be rubbed on the outside of a lemon; add a quarter of a pound of flour; all to be beaten together; butter some small cups; pour in the puddings and bake twenty minutes. Serve with wine

sauce.

Bole Comadree Pudding.

Extract a cupful of milk from two cocoa-nuts, and set it aside; make a syrup of half a pound of sugar; mix into it half a pound of finely sifted rice flour; fry with the yolk of an egg the scrapings of the cocoa-nuts; add half a pound of treacle and a few grains of aniseed; then mix the whole together; when the oven is well heated pour the mixture into a well buttered dish and bake until set.

Bread and Butter Pudding, Boiled.

Four eggs well beaten, one ounce of lump sugar, a quarter of a pound of currants, a quarter of a teaspoonful of salt; butter a basin well, put in a sprinkle of currants all round, then a layer of bread and butter, and so on until the basin or mould be nearly full; then add to the eggs a quart of milk with the sugar. Boil for an hour and a half gently.

Boston Apple Pudding.

One and a half dozen of apples, one lemon, four yolks of eggs, two whites of eggs; stew the apples in as little water as possible; add to them a small piece of cinnamon, two or three cloves; when quite done pass through a sieve; when cool add the eggs and sweeten to taste; line a pie-dish with nice puff paste, pour the mixture in, and bake half an hour.

Batter Pudding, Baked. (Common.)

One pint of milk, six spoonfuls of flour, two eggs well beaten, half a salt-spoonful of salt; beat all well together; butter a pie-dish and pour in the batter; bake a nice brown colour. Serve with moist sugar or preserve.

Bread Pudding.

Four ounces of bread

(Small and Plain.)

grated, two eggs, two ounces of sugar, two ounces of suet, one pint of milk, and a little lemon and nutmeg; mix all together, and bake about half an hour.

Balsham Apple Pudding.

Make a pint of apple sauce (not too thin); when it is cold add a large tea-cupful of rice milk, well boiled (also cold), the yolks of three eggs, well beaten; sugar, nutmeg, or grated peel to your taste; put a paste in the bottom of the dish; pour in the mixture, and bake it half an hour.

Baron Brack.

Three pounds of flour; make a hole in the centre and put in four table-spoonfuls of good yeast and a pint of warm milk; set it to the fire to rise for half an hour, then break four eggs, melt half a pound of butter, six ounces of lump sugar, some carraway seeds, or one pound of currants; fill small tins half full; let it stand an hour before it is put into the oven, by the fire, as it should rise to the top of the tin; it should be baked in a quick oven, and not stand too long.

Bachelor's Pudding.

Take a table-spoonful of flour, the same of bread crumbs, and butter worked to a cream, ditto of currants or Sultana raisins, a dessert-spoonful of sugar, as much ginger and salt as will lie on a sixpence; mix well together; add one egg, well beaten, and a tablespoonful of milk; boil in a floured cloth or buttered basin for three quarters of an hour.

Blanc Mange.

Put a quart of milk, a quarter of a pound of white sugar, one ounce and a half of isinglass, and the rind of half a lemon into a clean saucepan; boil gently until the isinglass is dissolved; stir for about ten minutes; pour it through a sieve, and put it in a mould that has been filled with cold water for several