boil three or four hours. A
few spoonfuls of fresh small beer, or one of yeast, will answer instead
of eggs. Snow is also an excellent substitute for eggs, either in
puddings or pancakes. Two large spoonfuls will supply the place of one
egg, and the article it is used in will be equally good. This is a
useful piece of information, especially as snow often falls when eggs
are scarce and dear. Fresh small beer, or bottled malt liquors, will
likewise serve instead of eggs. The yolks and whites beaten long and
separately, make the article they are put into much lighter.

PUDDING CAKES. Put four yolks and two whites of eggs to a pint of milk;
mix with it half a pint of bread crumbs grated fine, half a nutmeg, six
ounces of currants washed and dried, a quarter of a pound of beef suet
chopped small, a little salt, and flour sufficient to make it of a
moderate thickness. Fry these cakes in lard, of about the usual size of
a fritter.

PUDDING KETCHUP. Steep an ounce of thin-pared lemon peel, and half an
ounce of mace, in half a pint of brandy, or a pint of sherry, for
fourteen days. Then strain it, and add a quarter of a pint of
capillaire. This will keep for years, and being mixed with melted
butter, it is a delicious relish to puddings and sweet dishes.

PUDDING WITH MEAT. Make a batter with flour, milk, and eggs. Pour a
little into the bottom of a pudding-dish; then put seasoned meat of any
kind into it, and a little shred onion. Pour the remainder of the batter
over, and bake it in a slow oven. A loin of mutton baked in batter,
being first cleared of most of the fat, makes a good dish.

PUFFS. They should be made of light puff crust, rolled out and cut into
shapes according to the fancy. Then bake them, and lay some sweetmeat in
the middle. Or roll out the crust, cut it into pieces of any shape, lay
sweetmeats over one half, and turn the other half of the crust over;
press them together round the edge, and bake them.

PUFF CRUST. Take a pound and a half of flour, put it upon a pie board
with a little salt, and mix in gradually just water sufficient to make
it into a paste, taking care that it be neither too thin nor too stiff.
Mould it lightly together, and let it lie for two hours before it is
finished. Roll out the paste, put a pound of butter into the middle of
it, fold the two ends of the paste over it, and roll it out; then fold
it together, and roll it out again. Repeat this six times in the winter,
and