two ounces of loaf sugar, four yolks of eggs, three whites ditto, one bay leaf and a little spice boiled in the milk about ten minutes. Have ready cut six slices of thin bread and butter; strew the currants between them, and pour the custard over it. Or it may be made in a dish with jam on thin puff paste.

Devonshire Pudding.

Six ounces of grated bread, six ounces of currants, six ounces of beef-suet finely chopped, six ounces of apples finely chopped, six ounces of lump sugar, six eggs, half a nutmeg, one salt-spoonful of salt, two ounces of citron cut small, two ounces of candied orange peel cut small, two ounces of candied lemon peel cut small; the rind of a small lemon either grated or cut very small. Mix well together and put into a basin well buttered; cover close with a floured cloth, and boil from two hours and a half to three hours. Serve with sweet sauce.

Delhi Pudding.

Three table-spoonfuls of arrowroot, one and a half ounces of sweet almonds pounded, one ounce of butter; all mixed up together in half a pint of milk. Have a pint of milk on the fire, and when boiling pour into the above mixture; stir till thick, then put in a mould to get cold.

Dunkerque Pudding.

One egg, a tea-cupful of milk, six slices of French bread about half an inch thick; beat the egg and add it to the milk; lay the slices of bread in it until they have soaked up the mixture; fry in a clean pan with a small piece of butter until a light brown colour. Sift sugar over and serve hot, or place preserve on the slices.

Dr. Horner's Oatmeal Pudding.

Two pounds of oatmeal, half a pound of raisins, half a pound of currants, one ounce of suet, six eggs. Soak the oatmeal in milk; add sugar according to taste; put a very little salt; it may be flavoured with nutmeg or lemon peel; butter a pie-dish, and pour in the mixture. Bake it in a gentle oven.

Date Pudding.

Half a pound of dates, half a pound of bread crumbs, five ounces of suet, six ounces of white sugar, two eggs, a pinch of salt, and a little nutmeg. Chop the suet and dates fine, mix all together, and boil four hours.

Dried Normandy Pippins.

Place a pound of Normandy pippins in a deep pie-dish; cover them with cold water, and let them

remain in soak all night; in the morning add a pint of water, a quarter of a pound of brown sugar, and six cloves. Cover the pie-dish over, and bake in a slow oven for two hours. They are excellent eaten with boiled rice, or blancmange, or custard.

Dutch Pudding.

Melt half a pound of butter in half a pint of milk; when warm add two small spoonfuls of yeast; pour it on to one pound of flour, half a pound of currants, and a quarter of a pound of sugar, and a little spice. Let it stand half an hour; then beat up with it four eggs. Bake in a brisk oven one hour.

Dutch Custard Pudding.

Line a pie-dish with a border of puff paste; then lay in a pint and a half of fresh raspberries, mixed with three ounces of powdered sugar; whisk six eggs with three ounces more sugar, and pour it over the fruit. Bake the pudding in a moderate oven half an hour.

Don Juan Pudding.

Blanch and pound up a pound of sweet almonds with a dessert-spoonful of rose water; then add the yolks and whites of six eggs. Beat all together well for half-an-hour; pour the mixture into a rich paste, and bake in a moderate oven.

Dame Jones's Pudding.

Take stale sponge or pound cake too dry to eat, two ounces of currants well washed and dried, half an ounce of mixed candied peel; put the cake with six little ratafia cakes in a pint basin; lay a slice of fresh butter and some pounded white sugar over your cake; set over the fire a pint and a half of new milk, a stick of cinnamon, a piece of fresh lemon peel, and two or three lumps of sugar; when the milk boils, strain and pour over the cake sufficient to soak it well, but not to stand above it. Make a standing crust of flour and water, cut out the edges when you have lined your dish, beat up four eggs, add to the soaked cake the rest of the milk to fill the dish, stir all well together. Bake half an hour; as soon as done stick it with blanched almonds.

Eastbourne Pudding.

Two eggs well beaten, two table-spoonfuls and a half of flour, half a pint of milk; mix the flour smoothly with the milk; then add the eggs and a pinch of salt; butter a pie-dish well; put a layer of stewed apples at the bottom of the dish; beat the batter for ten minutes, then pour it on the apples. Bake in a brisk oven for twenty minutes. quickly, hot.

Serve

Edinburgh Pudding.

Take half a pound of bread crumbs, half a pound of fresh butter, half a pound of white powdered sugar, and mix together; add a quarter of a pound of orange or lemon marmalade, and four well-beaten eggs. Beat all well together, and bake in a buttered mould for three quarters of an hour. Serve with brandy sauce, or dry with white sugar.

Economical Pudding.

One pound of flour, half a pound of chopped suet, half a salt-spoonful of salt, a quarter of a pound of currants; mix well together. Moisten the pudding with sufficient milk or water to make rather a stiff paste; tie it up in a floured cloth; put it into boiling water, and boil for two hours and a half.

Egg Pudding.

Break four eggs, put the yolks and whites carefully into different basins, add to the yolks four tablespoonfuls of white sugar, and two of flour; flavour with a little grated lemon peel, and beat it for five minutes; then whisk the whites of the eggs to a stiff froth; mix with the yolks, and pour into a buttered basin or dish. Bake ten or a few more minutes.