BOILED APPLE PUDDING—­Suet, 5 ozs.; flour, 8 ozs.; chop the suet very fine, and roll it into the flour.  Make it into a light paste with water.  Roll out.  Pare and core 8 good sized apples; slice them; put them on the paste, and scatter upon them 4 lb. of sugar; draw the paste round the apples, and boil two hours or more, in a well floured cloth.  Serve with melted butter sweetened.

SWISS APPLE PUDDING—­Butter a deep dish; put into it a layer of bread crumbs; then a layer of finely chopped suet; a thick layer of finely chopped apples, and a thick layer of sugar.  Repeat from the first layer till the dish is full, the last layer to be finger biscuits soaked in milk.  Cover it till nearly enough; then uncover, till the top is nicely browned.  Flavor with cinnamon, nutmeg, etc., as you please.  Bake from 30 to 40 minutes.

APPLE AND SAGO PUDDING—­Boil a cup of sago in boiling water with a little cinnamon, a cup of sugar, lemon flavoring; cut apples in thin slices, mix them with the sago; after it is well boiled add a small piece of butter:  pour into a pudding dish and bake half an hour.

APPLE PUDDING—­Pare and stew three pints of apples, mash them, and add four eggs, a quarter of a pound of butter, sugar and nutmeg, or grated lemon.  Bake it on a short crust.

APPLE POTATOE PUDDING.—­Six potatoes boiled and mashed fine, add a little salt and piece of butter, size of an egg, roll this out with a little flour, enough to make a good pastry crust which is for the outside of the dumpling, into this put peeled and chopped apples, roll up like any apple dumpling, steam one hour, eat hot with liquid sauce.

ARROW-ROOT PUDDING.—­Take 2 teacupfuls of arrowroot, and mix it with half a pint of old milk; boil another half pint of milk, flavoring it with cinnamon, nutmeg or lemon peel, stir the arrowroot and milk into the boiling milk.  When cold, add the yolks of 3 eggs beaten into 3 ozs. of sugar.  Then add the whites beaten to a stiff broth, and bake in a buttered dish an hour.  Ornament the tops with sweetmeats, or citron sliced.

AUNT NELLY’S PUDDING—­Half a pound of flour, half pound of treacle, six ounces of chopped suet, the juice and peel of one lemon, 4 tablespoonfuls of cream, two or three eggs.  Mix and beat all together.  Boil in a basin (previously well buttered) four hours.—­For sauce, melted butter, a wine-glassful of sherry, and two or three tablespoonfuls of apricot jam.

BAKED INDIAN PUDDING.—­Two quarts sweet milk; 1 pint New Orleans molasses; 1 pint Indian meal:  1 tablespoonful butter; nutmeg or cinnamon.  Boil the milk; pour it over the meal and molasses; add salt and spice; bake three hours.  This is a large family pudding.

BATTER, TO BE USED WITH ALL SORTS OF ROASTING MEAT.—­Melt good butter; put to it three eggs, with the whites well beaten up, and warm them together, stirring them continually.  With this you may baste any roasting meat, and then sprinkle bread crumbs thereon; and so continue to make a crust as thick as you please.