* * *

BREAD PUDDING.

Grate stale bread, or soak the crumb of a French roll in milk, which
must be warmed; beat with it two or three eggs, flavor and sweeten
to taste, sometimes with a little wine or essence of lemon, or beaten
almonds; it will require to be boiled about half an hour. This pudding
is excellent made as above, with the addition of the peel of one whole
lemon grated, with its juice, and baked.

* * * * *

VERMICELLI AND MACCARONI PUDDING.

Boil till tender four ounces of either of the above articles, in a
pint of milk; flavor as directed in the preceding receipt, and boil in
a mould, which may be lined with raisins. It should be served with any
sweet pudding sauce.

* * * * *

MILLET, ARROWROOT, GROUND RICE, RICE, TAPIOCA, AND SAGO PUDDINGS.

Puddings of this sort are so similar and simple, that it is only
necessary to give one receipt, which will serve as a guide for
all;--they are all made with milk, all require to be thoroughly done,
all require to be mixed with eggs and sweetened with sugar, and
are good either boiled or baked. The cook must use her judgment in
adopting the quantities to the size of the pudding required, and the
taste of the family she serves.

* * * * *

MINCED MEAT.

Take one pound of tender roasted meat, two pounds of shred suet, three
pounds of currants, six chopped apples, a quarter of a loaf grated,
nutmegs, cloves, pepper, salt, one pound of sugar, grated lemon and
orange peel, lemon juice, and two wine glasses of brandy, the same of
white wine, and two ounces of citron, and the same of candied lemon
peel; mix all well together; the ingredients ought to be added
separately. Minced meat should be kept a day or two before using. The
same proportions, as above, without meat, will be very good; a little
port wine is sometimes substituted for the brandy.

* * * * *

BAKED SUET PUDDING.

Mix one pint of water, six ounces of flour, three of shred suet, and
two or three beaten eggs; sweeten to taste. Add raisins or currants if
approved, and bake in a brick oven.

* * * * *

YORKSHIRE PUDDING.

Mix into a smooth batter half a pound of flour, four eggs, if intended
to be rich, otherwise two, a pint of milk, and a little salt, it
should be about an inch thick; it can be made with or without milk by