A Crookneck, or Winter Squash Pudding.

Core, boil and skin a good squash, and bruize it well; take 6 large apples, pared, cored, and stewed tender, mix together; add 6 or 7 spoonsful of dry bread or biscuit, rendered fine as meal, half pint milk or cream, 2 spoons of rose-water, 2 do. wine, 5 or 6 eggs beaten and strained, nutmeg, salt and sugar to your taste, one spoon flour, beat all smartly together, bake.

The above is a good receipt for Pompkins, Potatoes or Yams, adding more moistening or milk and rose water, and to the two latter a few black or Lisbon currants, or dry whortleberries scattered in, will make it better.

Pompkin.

No. 1.  One quart stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a dough spur, cross and chequer it, and baked in dishes three quarters of an hour.

No. 2.  One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice and ginger in a crust, bake 1 hour.

Orange Pudding.

Put sixteen yolks with half a pound butter melted, grate in the rinds of two Seville oranges, beat in half pound of fine Sugar, add two spoons orange water, two of rose-water, one gill of wine, half pint cream, two naples biscuit or the crumbs of a fine loaf, or roll soaked in cream, mix all together, put it into rich puff-paste, which let be double round the edges of the dish; bake like a custard.

A Lemon Pudding.

1.  Grate the yellow of the peals of three lemons, then take two whole lemons, roll under your hand on the table till soft, taking care not to burst them, cut and squeeze them into the grated peals.

2.  Take ten ounces soft wheat bread, and put a pint of scalded white wine thereto, let soak and put to No. 1.

3.  Beat four whites and eight yolks, and put to above, adding three quarters of a pound of melted butter, (which let be very fresh and good) one pound fine sugar, beat all together till thorougly mixed.

4.  Lay paste No. 7 or 9 on a dish, plate or saucers, and fill with above composition.

5.  Bake near 1 hour, and when baked—­stick on pieces of paste, cut with a jagging iron or a doughspur to your fancy, baked lightly on a floured paper; garnished thus, they may be served hot or cold.

Puff Pastes for Tarts.

No. 1.  Rub one pound of butter into one pound of flour, whip 2 whites and add with cold water and one yolk; make into paste, roll in in six or seven times one pound of butter, flowring it each roll.  This is good for any small thing.

No. 2.  Rub six pound of butter into fourteen pound of flour, eight eggs, add cold water, make a stiff paste.

No. 3.  To any quantity of flour, rub in three fourths of it’s weight of butter, (twelve eggs to a peck) rub in one third or half, and roll in the rest.

No. 4.  Into two quarts flour (salted) and wet stiff with cold water roll in, in nine or ten times one and half pound of butter.