NG PUDDING. Scald a quart of cream; when almost cold, put to it
four eggs well beaten, a spoonful and a half of flour, with nutmeg and
sugar. Tie it close in a buttered cloth, boil it an hour, and turn it
out carefully, without cracking it. Serve it with melted butter, a
little wine, and sugar.

QUARTER OF LAMB. A fore-quarter may either be roasted whole, or in
separate parts. If left to be cold, chopped parsley should be sprinkled
over it. The neck and breast together are called a scoven.

QUEEN CAKES. Mix a pound of dried flour, a pound of sifted sugar, and a
pound of currants, picked and cleaned. Wash a pound of butter in rose
water, beat it well, and mix with it eight eggs, yolks and whites beaten
separately. Put in the dry ingredients by degrees, beat the whole an
hour, butter little tins, teacups or saucers, fill them half full of
batter, and bake them. Sift over them a little fine sugar, just before
they are put into the oven.--Another way. Beat eight ounces of butter,
and mix it with two eggs, well beaten and strained. Mix eight ounces of
dried flour, the same of lump sugar, and the grated rind of a lemon. Put
the whole together, and beat it full half an hour with a silver spoon.
Butter small pattipans, half fill them, and bake twenty minutes in a
quick oven.

QUEEN ANNE'S BISCUITS. A pound of flour well dried, half a pound of fine
sugar powdered and sifted, a pound of currants well washed and picked,
and half a pound of butter. Rub the butter into the flour, then mix in
the sugar and currants; add ten spoonfuls of cream, the yolks of three
eggs, three spoonfuls of sack, and a little mace finely pounded. When
the paste is well worked up, set it in a dish before the fire till it be
thoroughly warm. Make it up into cakes, place them on a tin well
buttered, prick them full of holes on the top, and bake them in a quick
oven.

QUEEN ANNE'S KITCHEN. The economy of the royal kitchen a century ago,
though not equal perhaps to the refinement of modern times, was
sufficiently sumptuous; and what it wanted in delicacies, was abundantly
compensated by a profusion of more substantial dishes of truly English
fare. The following are only a few specimens of the stile of cooking
approved by queen Anne, sufficient to show in what manner royalty was
provided for in the days of our forefathers. Under the article of
Roasting, a few particulars will occur. When a turkey, capon, or fowl
was to be dressed, it was laid down