Norfolk Dumplings.

One pint of milk, two well-beaten eggs, half a salt-spoonful of salt, and enough flour to make a very thick batter. Drop half a tea-cupful or a large spoonful into a sauce-pan of boiling water for about a quarter of an hour. Take them up in a sieve to drain, and serve with cold butter.

New College Puddings.

Take of grated biscuits half a pound, beef-suet and currants half a pound of each, a quarter of a pound of loaf-sugar, three eggs, candied peel, citron, cut small, and a little nutmeg. Beat all together; a little cream may be added if required. Let the butter they are fried in be very hot; drop the puddings in by spoonfuls.

Negro Pudding.

Beat a quarter of a pound of butter to a froth; add by degrees the yolks of eight eggs; put into a pan five ounces of Vanilla chocolate, a table-spoonful of water, and a little sugar; let it quite dissolve; when cool add it to the butter and eggs, then put to it a quarter of a pound of finely-beaten almonds, a quarter of a pound of sifted sugar, and the whites of eight eggs beaten to a froth. Put all into a mould, and bake three quarters of an hour. The following

may be added if required :—Three ounces of apricot or pine apple jam, three ounces of loaf-sugar, the whites of six eggs. Beat it up to a froth, mix the jam and sugar first, and add the froth by degrees, beat them together for a quarter of an hour. Turn the pudding out of the mould, and put the mixture over it.

Nun's Pudding.

Beat the yolks of two eggs and the white of one; mix them in a pint and a half of new milk; add by degrees a quarter of a pound of powdered white sugar. Mix in one and a half ounces of fine flour perfectly smooth; boil about ten minutes, and stir it till cold, to prevent any skim rising; then pour it upon some ratafias or macaroons that have been previously wetted with white wine; grate a little nutmeg all over it just to give a colouring and flavour. To be put in a glass dish.

Newcastle Pudding.

Butter a basin, stick it all round with sultana raisins or dried cherries; then put in a slice of bread crumbs soaked in milk, and over that layers of thin crumb of bread buttered, until the basin is threeparts full. Fill up with custard, and boil for an hour and a half.

Northumberland Puddings.

Make a hasty pudding with a pint of milk and flour; put it in a basin, and let it stand over night; then mash it with a spoon, and add a quarter of a pound of clarified butter, a quarter of a pound of currants, two ounces of sugar, and half a wine-glass of brandy, two ounces of candied peel cut fine. Pour into buttered cups, and bake in a moderate oven.

Nottingham Pudding.

Peel eight apples, and remove the core so as to leave the fruit whole, then fill up the centres with sugar, place the fruit in a pie-dish, and pour over a light batter, made of milk, eggs, and flour.

moderate oven for an hour.

Oxford Pudding.

Bake in

Take half a pound of grated bread crumbs, half a pound of suet chopped very fine; half a pound of currants well cleaned and dried; four ounces of sugar; two ounces of candied fruit cut fine; a little grated nutmeg; two eggs well beaten; half a teacup of milk or cream; and half a wine-glass of brandy. Put it into a buttered mould, and boil three hours. Serve with brandy sauce.

Ostrich Omelette.

Well beat up an ostrich egg.

Warm some fat in

a pan, and pour the egg in ; when done on one side turn it over and cook the other side. Let it rise well, and be a nice light brown.

Orange Pudding.

On half a pound of crumbs of bread pour one pint of milk. Let it boil up; stir in two ounces of butter; let it become cold; then mix in two eggs, two ounces of sugar, three ounces of orange marmalade, and one tea-spoonful of orange-flower water. Choose a basin that will exactly hold it, and tie it over with a floured cloth very closely. Boil it one hour and a quarter.

Omelette.

Beat four eggs in a basin; add a dessert-spoonful of milk and a small pinch of salt. Put into a perfectly clean fry-pan an ounce of butter or lard, and make it quite hot; then pour in the eggs, which keep on mixing quick with a spoon until all is set. It must be a nice yellow colour. Turn it over into a dish, and put some preserve in the middle. it over, and sift a little white sugar over.

Orange Fritters.

Fold

Peel three or four oranges, carefully taking off

all the white part, without breaking the thin inner skin, and tear these into the natural divisions of the orange, dividing each into six or seven pieces, according to the size of the fruit; dip each piece into a light batter; fry them lightly in hot lard or butter, and send to table piled high on a napkin, with white sugar sifted over them.

Oatmeal Pudding.

Take a pint of oatmeal, and pour over it a quart of boiling milk. Let it steep for twelve hours; then add to it two eggs well beaten, a pinch of salt, and a very small piece of butter. Pour it into a buttered basin, tie it tightly over, and boil two hours. with cold butter and sugar, or treacle.

Oswego Pudding, Baked.

Serve

Three table-spoonfuls of prepared corn to one quart of milk. Dissolve the corn in a little cold milk; put the remainder of the milk into a clean saucepan with four ounces of white sugar, a piece of lemon peel, cinnamon, or vanilla, whichever flavour is best liked. When nearly boiling add the mixed corn, stirring quickly all the time. Boil six minutes; take out the flavouring; pour the pudding into a buttered pie-dish. When nearly cold stir up with it thoroughly two beaten eggs; grate a little nutmeg over the top, and bake half an hour.

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