French Promises.

Beat up one egg; add to it half a pint of milk, two tea-spoonfuls of brandy, half a tea-spoonful of grated ginger. Make it with flour a proper thickness for pancakes, and drop into a fry-pan with the lard or butter very hot.

French Pudding.

One table-spoonful of flour, one large ditto of orange marmalade, the yolks of three eggs well beaten, half a pint of milk; beat the whites of the eggs with a table-spoonful of powdered sugar; and add to them the other materials; put it into a tart dish, and bake it a light brown. Serve hot directly it is done.

Flummery.

Half an ounce of gelatine dissolved in one pint of water; add one pint of sherry and a little brandy, the yolks of four eggs, and sugar to taste; stir over the fire till it thickens; when nearly cold add some lemon juice if liked.

Fairy Butter.

Boil two eggs hard, beat the yolks in a mortar with one ounce of finely-powdered lump sugar, one and a half ounce of butter, one ounce of sweet

almonds, and three bitter ones, blanched and beaten. to a paste; moisten with a little wine or water. When mixed rub it through a colander into a glass dish, laying ratafias about it.

Felden Apple Pudding.

Weigh a pound of boiling apples after they are peeled and cored; stew them until they are quite soft with six ounces of sugar, and half a tea-cupful of water; stir them well; mix with them, while hot, two ounces of fresh butter, the grated rind and juice of a lemon; and lastly, stir in the beaten yolks of three eggs, and two or three macaroons crushed to powder. Put a puff paste round a pie-dish, and pour in the mixture; pour a little clarified butter over the top, sift a little white sugar over, and bake half an hour.

Flour Pudding.

Take four ounces of flour, an ounce of sugar, three quarters of a pint of milk, one egg, and six grains of ginger. Mix well and boil for an hour and a half.

Fruit Transparency.

Press out the juice of a quart of red or white currants; strain it through a fine sieve in a skillet; add three quarters of a pound of loaf sugar and half an ounce of isinglass; boil and skim till it is bright and rather thick, about twenty minutes; pour it into

a pretty mould, and stir in a pint of fine fresh fruit. Put it in a cool place, or on ice, till quite firm. Turn out carefully, and serve with Devonshire cream or custard.

French Apple Pudding.

Stew some apples and pulp them through a sieve. To about half a pound, after they are pulped, add six ounces of melted but not oiled butter; sweeten to taste; add the yolks of six eggs and the whites of four, and the grated rind of a lemon; mix with the apples, and beat very light; cover the bottom of a baking tin with puff paste, pour the pudding in, bake half an hour in a moderate oven. Serve with sifted sugar and cream.

Golden Syrup Pudding.

One pound of golden syrup, eighteen ounces of flour, six ounces of dripping, a tea-spoonful of baking powder, a pinch of salt, and half a pint of water. Mix the dry ingredients first together; then add the treacle and water; put the pudding into a buttered pie-dish; and bake for two and a half hours or more.

Green Gooseberry Fool.

Take a quart of green gooseberries; put them into a deep dish, and bake them in the oven till quite soft; pulp them through a coarse sieve and add

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pounded sugar to taste. When cold stir in a gill of cream; mix thoroughly, and serve in a glass dish.

Grey Pudding.

Weigh three eggs in the shell, an equal weight of brown sugar and of butter, the weight of two eggs in flour; then beat the butter to a cream; beat the eggs also, and mix with the butter and sugar, beating the whole to a batter; add the flour, the juice and grated rind of a lemon. Mix together, and boil for an hour.

German Puffs.

Two eggs well beaten; three dessert-spoonfuls of flour to be mixed in by degrees, a little milk. Half fill the cups, and bake in a quick oven. Serve with

wine sauce.

Ground Rice Pudding.

Mix two table-spoonfuls of ground rice with a little cold milk; warm a pint of milk with several lumps of white sugar, and pour it on the rice; keep it simmering on the fire about ten minutes until it thickens; when nearly cold add two eggs well beaten, and a dessert-spoonful of brandy; grate a little nutmeg on the top. Bake in a well-buttered dish half an hour.

German Pudding.

A tea-cupful of whole rice to be thoroughly softened

in milk; half a tea-cupful of suet; the whites and yolks of three eggs; candied peel and raisins to fancy, also sugar. To be put into a mould and boiled two hours. For the sauce half a tea-cupful of sugar to be put into a jug and set in boiling water, and well milled till quite thick, then pour it over the pudding.

Ground Rice Omelet.

Moisten three table-spoonfuls of ground rice with a gill of cold milk, and stir it into half a pint of boiling milk; simmer for twenty minutes; turn it into a basin and let it get quite cold; beat two fresh eggs; mix them into the rice; add three tablespoonfuls of loaf sugar, the grated rind of half a lemon, and a table-spoonful of juice. Beat for ten minutes; divide it into three parts, and fry in butter, three quarters of an ounce for each, till of a pale brown colour. Serve hot with sugar.

Ginger Pancakes.

Beat four eggs and stir them to a quart of milk; mix six ounces of flour smooth with a little cold milk; add the rest by degrees; then put in a table-spoonful of grated ginger, a pinch of salt, and half a wine-glass of brandy. Mix all well together; fry of a light brown colour in boiling fat.