Bread pudding.

Grate the crumb of a stale loaf, and pour on it a pint of boiling milk—­let it stand an hour, then beat it to a pulp; add six eggs, well beaten, half a pound of butter, the same of powdered sugar, half a nutmeg, a glass of brandy, and some grated lemon peel—­put a paste in the dish, and bake it.

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The Henrietta pudding.

Beat six eggs very light, sift into them a pound of loaf sugar powdered, and a light pound of flour, with half a grated nutmeg, and a glass of brandy; beat all together very well, add a pint of cream, pour it in a deep dish, and bake it—­when done, sift some powdered sugar over it.

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Tansey pudding.

Beat seven eggs very light, mix with them a pint of cream, and nearly as much spinach juice, with a little juice of tansey; add a quarter of a pound of powdered crackers or pounded rice made fine, a glass of wine, some grated nutmeg and sugar; stir it over the fire to thicken, pour it into a paste and bake it, or fry it like an omelette.

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Cherry pudding.

Beat six eggs very light, add half a pint of milk, six ounces flour, eight ounces grated bread, twelve ounces suet, chopped fine, a little salt; when it is beat well, mix in eighteen ounces preserved cherries or damsins; bake or boil it.  Make a sauce of melted butter, sugar and wine.

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Apple pie.

Put a crust in the bottom of a dish, put on it a layer of ripe apples, pared and sliced thin—­then a layer of powdered sugar; do this alternately till the dish is full; put in a few tea-spoonsful of rose water and some cloves—­put on a crust and bake it.

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Baked apple pudding.

Take well flavoured apples, bake, but do not burn them, rub them through a sieve, take one pound of the apples so prepared, mix with it, while hot, half a pound of butter, and half a pound of powdered sugar; the rinds of two lemons grated—­and when cold, add six eggs well beaten; put a paste in the bottom of a dish, and pour in the apples—­half an hour will bake it; sift a little sugar on the apples when baked.

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A nice boiled pudding.

Make up a pint of flour at sun rise, exactly as you do for bread; see that it rises well—­have a large pot of water boiling; and half an hour before the puddings are to go to table, make the dough in balls, the size of a goose egg; throw them in the water, and boil them quickly, keeping the pot covered:  they must be torn asunder, as cutting will make them heavy; eat them with powdered sugar, butter, and grated nutmeg.

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