BATTER, FOR FRYING FRUIT, VEGETABLES, ETC.—­Cut four ounces of fresh butter into small pieces, pour on it half a pint of barley water, and when dissolved, add a pint of cold water; mix by degrees with a pound of fine dry flour, and a small pinch of salt.  Just before it is used, stir into it the whites of two eggs beaten to a solid froth; use quickly, that the batter may be light.

BEEF STEAK PUDDING.—­Take some fine rump steaks; roll them with fat between; and if you approve a little shred onion.  Lay a paste of suet in a basin, and put in the chopped steaks; cover the basin with a suet paste, and pinch the edges to keep the gravy in.  Cover with a cloth tied close, let the pudding boil slowly for two hours.

BAKED BEEF STEAK PUDDING.—­Make a batter of milk, two eggs and flour, or, which is much better, potatoes boiled and mashed through a colander; lay a little of it at the bottom of the dish; then put in the steaks very well seasoned; pour the remainder of the batter over them, and bake it.

BEEF STEAK PUDDING.—­Prepare a good suet crust, and line a cake-tin with it; put in layers of steak with onions, tomatoes, and mushrooms, chopped fine, a seasoning of pepper, salt and cayenne, and half a cup of water before you close it.  Bake from an hour and a half to two hours, according to the size of the pudding and serve very hot.

BLACK CAP PUDDING..—­Make a batter with milk, flour and eggs; butter a basin; pour in the batter, and 5 or 6 ounces of well-cleaned currants.  Cover it with a cloth well floured, and tie the cloth very tight.  Boil nearly one hour.  The currants will have settled to the bottom; therefore dish it bottom upwards.  Serve with sweet sauce and a little rum.

OSWEGO BLANC MANGE.—­Four tablespoonfuls or three ounces of Oswego prepared corn to one quart of milk.  Dissolve the corn to some of the milk.  Put into the remainder of the milk four ounces of sugar, a little salt, apiece of lemon rind, or cinnamon stick, and heat to near boiling.  Then add the mixed corn, and boil (stirring it briskly) four minutes; take out the rind, and pour into a mold or cup, and keep until cold.  When turned out, pour round it any kind of stewed or preserved fruits, or a sauce of milk and sugar.

NICE BLANC-MANGE.—­Swell four ounces of rice in water; drain and boil it to a mash in good milk, with sugar, a bit of lemon peel, and a stick of cinnamon.  Take care it does not burn, and when quite soft pour it into cups, or into a shape dipped into cold water.  When cold turn it out, garnish with currant jelly, or any red preserved fruit.  Serve with cream or plain custard.