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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 Isix 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.

Easter Plum Pudding.

The yolks of seven eggs, and six whites; three quarters of a pound of best raisins, a quarter of a pound of currants, three quarters of a pound of finely grated bread crumbs, half a pound of finely chopped beef-suet, a pinch of salt, two ounces of sweet almonds, blanched and pounded. Mix all well together, adding the eggs last. This pudding may be mixed some hours before being boiled. It requires boiling for four hours.

Everlasting Cheese Cakes.

A quarter of a pound of sifted white sugar, a quarter of a pound of fresh butter, six yolks of eggs, the juice of three lemons, and grated rind of two; add a stale penny sponge-cake crumbled. Put all together in an enamelled saucepan, and simmer it until it is like honey. Line some small patty-pans with puff paste; put in a large dessert-spoonful of the cheesecake, and bake twenty minutes.

Eliza's Bread Pudding.

One pint of bread crumbs, half a pint of milk, five eggs well beaten, a little lemon peel and nutmeg, sugar to taste. Make the milk quite hot and pour upon the bread crumbs; cover over with a plate; when nearly cold add the eggs and spice. Butter a

mould or basin, pour the mixture in, cover the top with a piece of buttered paper, tie over with a cloth, and boil constantly one hour. Serve with wine

sauce.

Excellent Pudding.

Cut thin slices of bread and butter without crust; spread apricot or orange or lemon marmalade on each slice; lay them in a well-buttered basin, and pour over a well-seasoned custard; let it stand for an hour, then steam or boil for an hour. Serve with wine sauce.

Essex Pudding.

Mix with a quarter of a pound of mashed potatoes half a pound of boiling apples, minced, four ounces of brown sugar, three eggs, and the juice and grated peel of a lemon. Place it in a well-buttered dish, and bake half an hour.

Exeter Pudding.

Put in a basin ten ounces of fine bread crumbs, four ounces of sago, seven ounces of suet chopped fine, six ounces of moist sugar, the peel of half a lemon grated, a wine-glass of rum, and four eggs; stir for a few minutes with a spoon; add three more eggs, and four table-spoonfuls of thick cream; mix well, and it is then ready to fill the mould. Butter the

mould well; strew a few bread crumbs on the butter, cover the bottom of the mould with ratafias; then cut six sponge-cakes lengthwise, spread thickly each piece with some jam; let a layer of the mixture be between each layer of cake, and take care that a layer of the mixture is on the top of the pudding. It will take about forty minutes to bake. Sauce if liked may be made of three table-spoonfuls of currant-jelly, and two glasses of sherry; warm on the fire, and pour over the pudding, and serve hot.

Elegant Bread Pudding.

Take light white bread and cut in thin slices; put into a shape or basin a layer of any sort of preserve, then a slice of bread; and repeat until the mould is almost full; pour over all a pint of milk just warm, in which three well-beaten eggs have been mixed; cover over with a cloth; place in boiling water, and boil for twenty minutes. Serve with sweet

sauce.

Egg-Plum Pudding.

Place in a stewpan a dozen fine egg-plums cut in half and the stones taken out, with just enough water to cover them, and two ounces of white sugar, and six of the kernels blanched. When quite tender place them in a pie-dish with the syrup; pour over them a

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