; set it on the trivet till it boils; beat it up quite
smooth; then break in three eggs, three ounces of sugar, with a little
nutmeg, ginger, or allspice, and stir it all well together. Butter a
dish big enough to hold it, put in the pudding, and have ready two
ounces of suet chopped very fine, strew it over the top of the pudding,
and bake it three quarters of an hour; four ounces of currants will
make it much better.

_Batter Pudding, baked or boiled._--(No. 111.)

Break three eggs in a basin with as much salt as will lie on a sixpence;
beat them well together, and then add four ounces of flour; beat it into
a smooth batter, and by degrees add half a pint of milk: have your
saucepan ready boiling, and butter an earthen mould well, put the
pudding in, and tie it tight over with a pudding-cloth, and boil it one
hour and a quarter. Or, put it in a dish that you have well buttered,
and bake it three quarters of an hour.

Currants washed and picked clean, or raisins stoned, are good in this
pudding, and it is then called a black cap: or, add loaf sugar, and a
little nutmeg and ginger without the fruit,--it is very good that way;
serve it with wine sauce.

_Apple Pudding boiled._--(No. 112.)

Chop four ounces of beef suet very fine, or two ounces of butter, lard,
or dripping; but the suet makes the best and lightest crust; put it on
the paste-board, with eight ounces of flour, and a salt-spoonful of
salt, mix it well together with your hands, and then put it all of a
heap, and make a hole in the middle; break one egg in it, stir it well
together with your finger, and by degrees infuse as much water as will
make it of a stiff paste: roll it out two or three times, with the
rolling-pin, and then roll it large enough to receive thirteen ounces of
apples. It will look neater if boiled in a basin, well buttered, than
when boiled in a pudding-cloth, well floured; boil it an hour and three
quarters: but the surest way is to stew the apples first in a stew-pan,
with a wine-glassful of water, and then one hour will boil it. Some
people like it flavoured with cloves and lemon-peel, and sweeten it with
two ounces of sugar.

Gooseberries, currants, raspberries, and cherries, damsons, and various
plums and fruits, are made into puddings with the same crust directed
for apple puddings.

_Apple Dumplings._--(No. 113.)

Make paste the same as for apple pudding, divide it into as many pieces
as you want dumplings, peel the a