in bread and butter. Boil or steam it an hour
and a half.

NEWMARKET PUDDING. Put on to boil a pint of good milk, with half a lemon
peel, a little cinnamon, and a bay leaf. Boil it gently for five or ten
minutes, sweeten with loaf sugar, break the yolks of five and the whites
of three eggs into a basin, beat them well, and add the milk. Beat it
all up well together, and strain it through a tammis, or fine hair
sieve. Prepare some bread and butter cut thin, place a layer of it in a
pie dish, and then a layer of currants, and so on till the dish is
nearly full. Pour the custard over it, and bake it half an hour.

NORFOLK DUMPLINS. Make a thick batter with half a pint of milk and
flour, two eggs, and a little salt. Take a spoonful of the batter, and
drop it gently into boiling water; and if the water boil fast, they will
be ready in a few minutes. Take them out with a wooden spoon, and put
them into a dish with a piece of butter. These are often called drop
dumplins, or spoon dumplins.

NORFOLK PUNCH. To make a relishing liquor that will keep many years, and
improve by age, put the peels of thirty lemons and thirty oranges into
twenty quarts of French brandy. The fruit must be pared so thin and
carefully, that not the least of the white is left. Let it infuse
twelve hours. Prepare thirty quarts of cold water that has been boiled,
put to it fifteen pounds of double-refined sugar, and when well
incorporated, pour it upon the brandy and peels, adding the juice of the
oranges and of twenty-four lemons. Mix them well, strain the liquor
through a fine hair sieve, into a very clean cask, that has held
spirits, and add two quarts of new milk. Stir the liquor, then bung it
down close, and let it stand six weeks in a warm cellar. Bottle off the
liquor, but take care that the bottles be perfectly clean and dry, the
corks of the best quality, and well put in. Of course a smaller quantity
of this punch may be made, by observing only the above proportions.--Another
way. Pare six lemons and three Seville oranges very thin, squeeze the
juice into a large teapot, put to it three quarts of brandy, one of
white wine, one of milk, and a pound and a quarter of lump sugar. Let it
be well mixed, and then covered for twenty-four hours. Strain it through
a jelly bag till quite clear, and then bottle it off.

NORTHUMBERLAND PUDDING. Make a hasty pudding with a pint of milk and
flour, put it into a bason, and let it stand till the next da