pples and core them, then roll out your
paste large enough, and put in the apples; close it all round, and tie
them in pudding-cloths very tight; one hour will boil them: and when you
take them up, just dip them in cold water, and put them in a cup the
size of the dumpling while you untie them, and they will turn out
without breaking.

_Suet Pudding or Dumplings._--(No. 114.)

Chop six ounces of suet very fine: put it in a basin with six ounces of
flour, two ounces of bread-crumbs, and a tea-spoonful of salt; stir it
all well together: beat two eggs on a plate, add to them six
table-spoonfuls of milk, put it by degrees into the basin, and stir it
all well together; divide it into six dumplings, and tie them separate,
previously dredging the cloth lightly with flour. Boil them one hour.

This is very good the next day fried in a little butter. The above will
make a good pudding, boiled in an earthenware mould, with the addition
of one more egg, a little more milk, and two ounces of suet. Boil it two
hours.

N.B. The most economical way of making suet dumplings, is to boil them
without a cloth in a pot with beef or mutton; no eggs are then wanted,
and the dumplings are quite as light without: roll them in flour before
you put them into the pot; add six ounces of currants, washed and
picked, and you have currant pudding: or divided into six parts, currant
dumplings; a little sugar will improve them.

_Cottage Potato Pudding or Cake._--(No. 115.)

Peel, boil, and mash, a couple of pounds of potatoes: beat them up into
a smooth batter, with about three quarters of a pint of milk, two ounces
of moist sugar, and two or three beaten eggs. Bake it about three
quarters of an hour. Three ounces of currants or raisins may be added.
Leave out the milk, and add three ounces of butter,--it will make a very
nice cake.

FOOTNOTES:

[392-*] An old gentlewoman, who lived almost entirely on puddings, told
us, it was a long time before she could get them made uniformly good,
till she made the following rule:--"If the pudding was good, she let the
cook have the remainder of it; if it was not, she gave it to her
lapdog;" but as soon as this resolution was known, poor little Bow-wow
seldom got the sweet treat after.

OBSERVATIONS ON PICKLES.

We are not fond of pickles: these sponges of vinegar are often very
indigestible, especially in the crisp state in which they are most
admired. The Indian fashion of pounding pick