Another way._--Blanch 1/2 lb. of almonds; put them in cold water all
night; next day beat them in a mortar very fine, with orange or rose
water. Take the crumbs of a penny loaf, and pour on the whole a pint
of boiling cream; while it is cooling, beat the yolks of four eggs,
and two whites, 15 minutes; a little sugar and grated nutmeg to your
palate. Shred the marrow of the bones, and mix all well together, with
a little candied orange cut small; bake, etc.

MEAT AND POTATO PUDDING.--Boil some mealy potatoes till ready to
crumble to pieces; drain; mash them very smooth. Make them into a
thickish batter with an egg or two, and milk, placing a layer of
steaks or chops well-seasoned with salt and pepper at the bottom of
the baking dish; cover with a layer of batter, and so alternately,
till the dish is full, ending with batter at the top. Butter the dish
to prevent sticking or burning. Bake of a fine brown color.

NESSELRODE PUDDING.--Prepare a custard of one pint of cream, half a pint
of milk, the yolks of six eggs, half a stick of vanilla, one ounce of
sweet almonds, pounded, and half a pound of sugar; put them in a stewpan
over a slow fire, and stir until the proper consistence, being careful
not to let it boil; when cold, add a wine-glass of brandy; partially
freeze, and add two ounces of [Transcriber's Note: The original text
reads 'rasins'] raisins and half a pound of preserved fruits, cut small.
Mix well, and mold. (Basket shape generally used.)

POTATO PUDDING.--Take 1/2 lb. of boiled potatoes, 2 ozs. of butter,
the yolks and whites of two eggs, a quarter of a pint of cream, one
spoonful of white wine, a morsel of salt, the juice and rind of a
lemon; beat all to a froth; sugar to taste. A crust or not, as you
like. Bake it. If wanted richer, put 3 ozs. more butter, sweetmeats
and almonds, and another egg.

PRINCE OF WALES PUDDING.--Chop four ounces of apples, the same quantity
of bread crumbs, suet, and currants, well washed and picked; two ounces
of candied lemon, orange, and citron, chopped fine; five ounces pounded
loaf sugar; half a nutmeg, grated. Mix all together with four eggs.
Butter well and flour a tin, put in the mixture, and place a buttered
paper on the top, and a cloth over the paper. If you steam it the paper
is sufficient. It will take two hours boiling. When you dish it, stick
cut blanched almonds on it, and serve with wine sauce.

PUDDING.--One cup sugar, half cup milk, one egg, two tablespoons