powdered sugar; do this
alternately till the dish is full; put in a few tea-spoonsful of rose
water and some cloves--put on a crust and bake it.

* * * * *

BAKED APPLE PUDDING.

Take well flavoured apples, bake, but do not burn them, rub them through
a sieve, take one pound of the apples so prepared, mix with it, while
hot, half a pound of butter, and half a pound of powdered sugar; the
rinds of two lemons grated--and when cold, add six eggs well beaten; put
a paste in the bottom of a dish, and pour in the apples--half an hour
will bake it; sift a little sugar on the apples when baked.

* * * * *

A NICE BOILED PUDDING.

Make up a pint of flour at sun rise, exactly as you do for bread; see
that it rises well--have a large pot of water boiling; and half an hour
before the puddings are to go to table, make the dough in balls, the
size of a goose egg; throw them in the water, and boil them quickly,
keeping the pot covered: they must be torn asunder, as cutting will make
them heavy; eat them with powdered sugar, butter, and grated nutmeg.

* * * * *

AN EXCELLENT AND CHEAP DESSERT DISH.

Wash a pint of small homony very clean, and boil it tender; add an equal
quantity of corn meal, make it into a batter with eggs, milk, and a
piece of butter; bake it like batter cakes on a griddle, and eat it with
butter and molasses.

* * * * *

SLICED APPLE PUDDING.

Beat six eggs very light, add a pint of rich milk, pare some apples or
peaches--slice them thin, make the eggs and milk into a tolerably thick
batter with flour, add a small cup of melted butter, put in the fruit,
and bake it in a deep dish--eat with sugar, butter, and nutmeg.

* * * * *

BAKED INDIAN MEAL PUDDING.

Boil one quart of milk, mix in it two gills and a half of corn meal very
smoothly, seven eggs well beaten, a gill of molasses, and a good piece
of butter, bake it two hours.

* * * * *

BOILED INDIAN MEAL PUDDING.

Mix one quart of corn meal, with three quarts of milk; take care it be
not lumpy--add three eggs and a gill of molasses; it must be put on at
sun rise, to eat at three o'clock; the great art in this pudding is
tying the bag properly, as the meal swells very much.

* * * * *

PUMPKIN PUDDING.

Stew a fine sweet p