a small glass of brandy.
Butter your mold or basin, which you must be sure to fill quite full, or
the water will get in and spoil your handiwork; have your pudding cloth
scrupulously clean and sweet, and of a proper thickness; tie down
securely, and boil for seven or even eight hours.

EXTRA PUDDING.--Cut light bread into thin slices. Form into the shape
of a pudding in a dish. Then add a layer of any preserve, then a slice
of bread, and repeat till the dish is full. Beat four or five eggs,
and mix well with a pint of milk; then pour it over the bread and
preserve, having previously dusted the same with a coating of rice
flour. Boil twenty-five minutes.

FIG PUDDING.--Procure one pound of good figs, and chop them very fine,
and also a quarter of a pound of suet, likewise chopped as fine as
possible; dust them both with a little flour as you proceed--it
helps to bind the pudding together; then take one pound of fine bread
crumbs, and not quite a quarter of a pound of sugar; beat two eggs in
a teacupful of milk, and mix all well together. Boil four hours. If
you choose, serve it with wine or brandy sauce, and ornament your
pudding with blanched almonds. Simply cooked, however, it is better
where there are children, with whom it is generally a favorite. We
forgot to say, flavor with a little allspice or nutmeg, as you like;
but add the spice before the milk and eggs.

GELATINE PUDDING.--Half box gelatine dissolved in a large half pint
boiling water, when cold stir in two teacups sugar, the juice of three
lemons, the whites of four eggs beaten to a froth, put this in a mold
to get stiff, and with the yolks of these four eggs, and a quart of
milk make boiled custard, flavor with vanilla, when cold pour the
custard round the mold in same dish.

GOOSEBERRY PUDDING.--One quart of scalded gooseberries; when cold rub
them smooth with the back of a spoon. Take six tablespoonfuls of the
pulp, half a pound of sugar, quarter of a pound of melted butter,
six eggs, the rind of two lemons, a handful of grated bread, two
tablespoonfuls of brandy. Half an hour will bake it.

GROUND RICE PUDDING.--Boil one pint of milk with a little piece of
lemon peel, mix quarter pound of rice, ground, with half pint milk,
two ounces sugar, one ounce butter, add these to the boiling milk.
Keep stirring, take it off the fire, break in two eggs, keep stirring,
butter a pie dish, pour in the mixture and bake until set.

ICE PUDDING.--Put one quart of