What would have been good nourishment in the cold meat, is thus totally
lost, as the juices, which are all drawn into the gravy, are spoiled by
this second cookery, which exposes them too long to the fire.

PRUNE PUDDING. Mix four spoonfuls of flour in a quart of milk; add six
eggs, two tea-spoonfuls of powdered ginger, a little salt, and a pound
of prunes. Tie it in a cloth, and boil it an hour.

PRUNE TART. Scald some prunes, take out the stones and break them. Put
the kernels into a little cranberry juice, with the prunes and sugar;
simmer them together, and when cold, make a tart of the sweetmeat.

PRUNING. In pruning wall fruit, care should be taken to cut off all
fresh shoots that will not readily bind to the wall; for if any be
twisted or bruised in the binding, they will in time decay, and the sap
will issue from the place. Vines should not be cut too close to please
the eye, as by that means they have sometimes been rendered barren of
fruit. Two knots should generally be left on new shoots, which will
produce two bunches of grapes, and which are to be cut off at the next
pruning. New branches are to be left every year, and some of the old
ones must be removed, which will increase the quantity of fruit.

PUDDINGS. The only puddings which can with propriety be recommended, as
really wholesome diet, are those of the simplest kind, such as are
seldom met with except in families in the middle ranks of life. The poor
unfortunately cannot get them, and the rich prefer those of a more
complex kind, of which the best that can be hoped is, that they will not
do much harm. The principal ingredients of common puddings are so mild
and salutary, that unless they are over-cooked, or too many of them
mixed together, such puddings are generally wholesome. To make them of
the best and most nutricious quality, the materials should all be fresh
and good of their kind; such as, flour newly ground, new milk, fresh
laid eggs, and fresh suet. Millet, sago, tapioca, whole rice, will all
keep a considerable time, if put into a dry place. When rice, millet, or
sago, are wanted to be used ground, they had better be ground at home
for the sake of having them fresh, and the certainty of having them
pure. Such a mill as is used for grinding coffee, will grind them
extremely well. The whites of eggs should never be used in puddings for
children, or persons of weak stomachs, or for those who are any way
indisposed, on account of thei