r two hours.

BAKED BEEF STEAK PUDDING.--Make a batter of milk, two eggs and
flour, or, which is much better, potatoes boiled and mashed through
a colander; lay a little of it at the bottom of the dish; then put in
the steaks very well seasoned; pour the remainder of the batter over
them, and bake it.

BEEF STEAK PUDDING.--Prepare a good suet crust, and line a cake-tin
with it; put in layers of steak with onions, tomatoes, and mushrooms,
chopped fine, a seasoning of pepper, salt and cayenne, and half a
cup of water before you close it. Bake from an hour and a half to two
hours, according to the size of the pudding and serve very hot.

BLACK CAP PUDDING..--Make a batter with milk, flour and eggs; butter a
basin; pour in the batter, and 5 or 6 ounces of well-cleaned currants.
Cover it with a cloth well floured, and tie the cloth very tight.
Boil nearly one hour. The currants will have settled to the bottom;
therefore dish it bottom upwards. Serve with sweet sauce and a little
rum.

OSWEGO BLANC MANGE.--Four tablespoonfuls or three ounces of Oswego
prepared corn to one quart of milk. Dissolve the corn to some of
the milk. Put into the remainder of the milk four ounces of sugar,
a little salt, apiece of lemon rind, or cinnamon stick, and heat
to _near_ boiling. Then add the mixed corn, and boil (stirring it
briskly) four minutes; take out the rind, and pour into a mold or cup,
and keep until cold. When turned out, pour round it any kind of stewed
or preserved fruits, or a sauce of milk and sugar.

NICE BLANC-MANGE.--Swell four ounces of rice in water; drain and boil
it to a mash in good milk, with sugar, a bit of lemon peel, and a
stick of cinnamon. Take care it does not burn, and when quite soft
pour it into cups, or into a shape dipped into cold water. When cold
turn it out, garnish with currant jelly, or any red preserved fruit.
Serve with cream or plain custard.

BOILED BATTER PUDDING.--Three eggs, one ounce of butter, one pint of
milk, three tablespoonfuls of flour, a little salt. Put the flour into
a basin, and add sufficient milk to moisten it; carefully rub down all
the lumps with a spoon, then pour in the remainder of the milk, and
stir in the butter, which should be previously melted; keep beating
the mixture, add the eggs and a pinch of salt, and when the batter
is quite smooth, put into a well-buttered basin, tie it down very
tightly, and put it into boiling water; move the basin about for a few
minutes