LEMON DUMPLINGS.—­Two tablespoonfuls of flour; bread crumbs, 1/2 lb.; beef suet, 6 ozs.; the grated rind of a large lemon, sugar, pounded, 4 ozs.; 4 eggs well beaten, and strained, and the juice of three lemons strained.  Make into dumplings, and boil in a cloth one hour.

LEMON PUDDING.—­Three tablespoons powdered crackers, eight tablespoons sugar, six eggs, one quart milk, butter size of an egg, the juice of one lemon and grated rind.  Stir it first when put in oven.

MACARONI PUDDING.—­Take an equal quantity of ham and chicken, mince fine, half the quantity of macaroni which must be boiled tender in broth, two eggs beaten, one ounce butter, cayenne pepper and salt to taste, all these ingredients to be mixed thoroughly together, put in molds and boil two hours.

MARROW PUDDING.—­Pour a pint of cream boiling hot on the crumbs of a penny loaf, or French roll; cut 1 lb. of beef marrow very thin; beat 4 eggs well; add a glass of brandy, with sugar and nutmeg to taste, and mix all well together.  It may be either boiled or baked 40 or 50 minutes; cut 2 ozs. of citron very thin, and stick them all over it when you dish it up.

Another way.—­Blanch 1/2 lb. of almonds; put them in cold water all night; next day beat them in a mortar very fine, with orange or rose water.  Take the crumbs of a penny loaf, and pour on the whole a pint of boiling cream; while it is cooling, beat the yolks of four eggs, and two whites, 15 minutes; a little sugar and grated nutmeg to your palate.  Shred the marrow of the bones, and mix all well together, with a little candied orange cut small; bake, etc.

MEAT AND POTATO PUDDING.—­Boil some mealy potatoes till ready to crumble to pieces; drain; mash them very smooth.  Make them into a thickish batter with an egg or two, and milk, placing a layer of steaks or chops well-seasoned with salt and pepper at the bottom of the baking dish; cover with a layer of batter, and so alternately, till the dish is full, ending with batter at the top.  Butter the dish to prevent sticking or burning.  Bake of a fine brown color.

NESSELRODE PUDDING.—­Prepare a custard of one pint of cream, half a pint of milk, the yolks of six eggs, half a stick of vanilla, one ounce of sweet almonds, pounded, and half a pound of sugar; put them in a stewpan over a slow fire, and stir until the proper consistence, being careful not to let it boil; when cold, add a wine-glass of brandy; partially freeze, and add two ounces of [Transcriber’s Note:  The original text reads ‘rasins’] raisins and half a pound of preserved fruits, cut small.  Mix well, and mold. (Basket shape generally used.)

POTATO PUDDING.—­Take 1/2 lb. of boiled potatoes, 2 ozs. of butter, the yolks and whites of two eggs, a quarter of a pint of cream, one spoonful of white wine, a morsel of salt, the juice and rind of a lemon; beat all to a froth; sugar to taste.  A crust or not, as you like.  Bake it.  If wanted richer, put 3 ozs. more butter, sweetmeats and almonds, and another egg.