PRINCE OF WALES PUDDING.—­Chop four ounces of apples, the same quantity of bread crumbs, suet, and currants, well washed and picked; two ounces of candied lemon, orange, and citron, chopped fine; five ounces pounded loaf sugar; half a nutmeg, grated.  Mix all together with four eggs.  Butter well and flour a tin, put in the mixture, and place a buttered paper on the top, and a cloth over the paper.  If you steam it the paper is sufficient.  It will take two hours boiling.  When you dish it, stick cut blanched almonds on it, and serve with wine sauce.

PUDDING.—­One cup sugar, half cup milk, one egg, two tablespoons melted butter, two cups flour, two teaspoons baking powder, a little nutmeg, bake in a dish and when sent to the table, put raspberry jam under same with wine sauce.

BAKED PUDDING.—­Three tablespoonfuls of Oswego Prepared Corn to one quart of milk.  Prepare, and cook the same as Blanc-Mange.  After it is cool, stir up with it thoroughly two or three eggs well beaten, and bake half an hour.  It is very good.

BOILED PUDDING.—­Three tablespoonfuls of Oswego Prepared Corn to one quart of milk.  Dissolve the corn in some of the milk, and mix with it two or three eggs, well beaten, and a little salt.  Heat the remainder of the milk to near boiling, add the above preparation, and boil four minutes, stirring it briskly.  To be eaten warm with a sauce.  It is delicious.

QUEEN PUDDING.—­One pint of bread crumbs, one quart milk, one cup sugar, yolks four eggs, a little butter, bake half an hour, then put over the top a layer of fruit, then white of eggs beaten to a froth with sugar; to be eaten cold with cream.

PLAIN RICE PUDDING.—­Wash and pick some rice; throw among it some pimento finely pounded, but not much; tie the rice in a cloth and leave plenty of room for it to swell.  When done, eat it with butter and sugar, or milk.  Put lemon peel if you please.

It is very good without spice, and eaten with salt and butter.

ANOTHER.—­Put into a very deep pan half a pound of rice washed and picked; two ounces of butter, four ounces of sugar, a few allspice pounded, and two quarts of milk.  Less butter will do, or some suet.  Bake in a slow oven.

RICH RICE PUDDING—­Boil 1/2 lb. of rice in water, with a bit of salt, till quite tender; drain it dry; mix it with the yolks and whites of four eggs, a quarter of a pint of cream, with 2 ozs. of fresh butter melted in the latter; 4 ozs. of beef suet or marrow, or veal suet taken from a fillet of veal, finely shred, 3/4 lb. of currants, two spoonfuls of brandy, one of peach-water, or ratafia, nutmeg, and a grated lemon peel.  When well mixed, put a paste round the edge, and fill the dish.  Slices of candied orange, lemon, and citron, if approved.  Bake in a moderate oven.

RICE PUDDING WITH FRUIT—­Swell the rice with a very little milk over the fire; then mix fruit of any kind with it (currants, gooseberries, scalded, pared, and quartered apples, raisins, or black currants); put one egg into the rice to bind it; boil it well, and serve with sugar.