uantity of the finest large strawberries into a gooseberry-bottle,
and strew in three large spoonfuls of fine sugar; fill up with Madeira
wine or fine sherry.

PRESERVED TOMATOES--One pound of sugar to one pound of ripe tomatoes
boiled down; flavor with lemon.

* * * * *

HOW TO BOIL, BAKE AND STEAM
PUDDINGS

AMBER PUDDING--Put a pound of butter into a saucepan, with three
quarters of a pound of loaf sugar finely powdered; melt the butter,
and mix well with it; then add the yolks of fifteen eggs well beaten,
and as much fresh candied orange as will add color and flavor to
it, being first beaten to a fine paste. Line the dish with paste for
turning out; and when filled with the above, lay a crust over, as you
would a pie, and bake in a slow oven. It is as good cold as hot.

BAKED APPLE PUDDING--Pare and quarter four large apples; boil them
tender with the rind of a lemon, in so little water, that when done,
none may remain; beat them quite fine in a mortar; add the crumbs of
a small roll, four ounces of butter melted, the yolks of five, and
whites of three eggs, juice of half a lemon, and sugar to taste: beat
all together, and lay it in a dish with paste to turn out.

BOILED APPLE PUDDING--Suet, 5 ozs.; flour, 8 ozs.; chop the suet very
fine, and roll it into the flour. Make it into a light paste with water.
Roll out. Pare and core 8 good sized apples; slice them; put them on
the paste, and scatter upon them 4 lb. of sugar; draw the paste round
the apples, and boil two hours or more, in a well floured cloth. Serve
with melted butter sweetened.

SWISS APPLE PUDDING--Butter a deep dish; put into it a layer of bread
crumbs; then a layer of finely chopped suet; a thick layer of finely
chopped apples, and a thick layer of sugar. Repeat from the first
layer till the dish is full, the last layer to be finger biscuits
soaked in milk. Cover it till nearly enough; then uncover, till the
top is nicely browned. Flavor with cinnamon, nutmeg, etc., as you
please. Bake from 30 to 40 minutes.

APPLE AND SAGO PUDDING--Boil a cup of sago in boiling water with a
little cinnamon, a cup of sugar, lemon flavoring; cut apples in thin
slices, mix them with the sago; after it is well boiled add a small
piece of butter: pour into a pudding dish and bake half an hour.

APPLE PUDDING--Pare and stew three pints of apples, mash them, and add
four eggs, a quarter of a pound of butter, sugar and nutmeg, or