grated
lemon. Bake it on a short crust.

APPLE POTATOE PUDDING.--Six potatoes boiled and mashed fine, add a
little salt and piece of butter, size of an egg, roll this out with
a little flour, enough to make a good pastry crust which is for the
outside of the dumpling, into this put peeled and chopped apples, roll
up like any apple dumpling, steam one hour, eat hot with liquid sauce.

ARROW-ROOT PUDDING.--Take 2 teacupfuls of arrowroot, and mix it with
half a pint of old milk; boil another half pint of milk, flavoring it
with cinnamon, nutmeg or lemon peel, stir the arrowroot and milk into
the boiling milk. When cold, add the yolks of 3 eggs beaten into 3
ozs. of sugar. Then add the whites beaten to a stiff broth, and bake
in a buttered dish an hour. Ornament the tops with sweetmeats, or
citron sliced.

AUNT NELLY'S PUDDING--Half a pound of flour, half pound of treacle,
six ounces of chopped suet, the juice and peel of one lemon, 4
tablespoonfuls of cream, two or three eggs. Mix and beat all together.
Boil in a basin (previously well buttered) four hours.--For
sauce, melted butter, a wine-glassful of sherry, and two or three
tablespoonfuls of apricot jam.

BAKED INDIAN PUDDING.--Two quarts sweet milk; 1 pint New Orleans
molasses; 1 pint Indian meal: 1 tablespoonful butter; nutmeg or
cinnamon. Boil the milk; pour it over the meal and molasses; add salt
and spice; bake three hours. This is a large family pudding.

BATTER, TO BE USED WITH ALL SORTS OF ROASTING MEAT.--Melt good butter;
put to it three eggs, with the whites well beaten up, and warm them
together, stirring them continually. With this you may baste any
roasting meat, and then sprinkle bread crumbs thereon; and so continue
to make a crust as thick as you please.

BATTER, FOR FRYING FRUIT, VEGETABLES, ETC.--Cut four ounces of fresh
butter into small pieces, pour on it half a pint of barley water, and
when dissolved, add a pint of cold water; mix by degrees with a pound of
fine dry flour, and a small pinch of salt. Just before it is used, stir
into it the whites of two eggs beaten to a solid froth; use quickly,
that the batter may be light.

BEEF STEAK PUDDING.--Take some fine rump steaks; roll them with fat
between; and if you approve a little shred onion. Lay a paste of suet
in a basin, and put in the chopped steaks; cover the basin with a suet
paste, and pinch the edges to keep the gravy in. Cover with a cloth
tied close, let the pudding boil slowly fo