ROMAN PUDDING—­Oil a plain tin mold, sprinkle it with vermicelli, line it with a thin paste; have some boiled macaroni ready cut in pieces an inch long; weigh it, and take the same weight of Parmesan cheese, grated; boil a rabbit, cut off all the white meat in slices, as thin as paper, season with pepper, salt, and shalot; add cream sufficient to moisten the whole, put it into the mold, and cover it with paste; bake in a moderate oven for an hour, turn the pudding out of the mold, and serve it with a rich brown gravy.

SAGO PUDDING—­Boil 4 ozs. of sago in water a few minutes; strain, and add milk, and boil till tender.  Boil lemon peel and cinnamon in a little milk, and strain it to the sago.  Put the whole into a basin; break 8 eggs; mix it well together, and sweeten with moist sugar; add a glass of brandy, and some nutmeg; put puff paste round the rim of the dish, and butter the bottom.  Bake three quarters of an hour.

SPANISH PUDDING—­To one pint of water, put two ounces of butter, and a little salt, when it boils add as much flour as will make it the consistency of hasty pudding.  Keep it well stirred, after it is taken off the fire and has stood till quite cold, beat it up with three eggs, add a little grated lemon peel and nutmeg, drop the butter with a spoon into the frying pan with boiling lard, fry quickly, put sugar over them when sent to the table.

SUET DUMPLINGS—­Shred 1 lb. of suet; mix with 1-1/4 lbs. flour, 2 eggs beaten separately, a little salt, and as little milk as will make it.  Make it into two small balls.  Boil 20 minutes.  The fat of loins or necks of mutton finely shred makes a more delicate dumpling than suet.

SUET PUDDING—­Take six spoonfuls of flour, 1 lb. of suet, shred small, 4 eggs, a spoonful of beaten ginger, a spoonful of salt, and a quart of milk.  Mix the eggs and flour with a pint of milk very thick, and with the seasoning, mix in the rest of the milk with the suet.  Boil two hours.

TAPIOCA PUDDING.—­Put 1/4 lb. of tapioca into a sauce pan of cold water; when it boils, strain it to a pint of new milk; boil till it soaks up all the milk, and put it out to cool.  Beat the yolks of four eggs, and the whites of two, a tablespoonful of brandy, sugar, nutmeg, and 2 ounces of butter.  Mix all together; put a puff paste round the dish, and send it to the oven.  It is very good boiled with melted butter, wine and sugar.

VERMICELLI PUDDING.—­Boil 4 ounces of vermicelli in a pint of new milk till soft, with a stick or two of cinnamon.  Then put in half a pint of thick cream, 1/4 lb. of butter, the same of sugar, and the yolks of 4 eggs.  Bake without paste in an earthen dish.

Another.—­Simmer 2 ounces of vermicelli in a cupful of milk till tender; flavor it with a stick or two of cinnamon or other spice.  Beat up three eggs, 1 ounce of sugar, half a pint of milk and a glass of wine.  Add to the vermicelli.  Bake in a slow oven.