a fine cream, six eggs very well beaten, and sweetmeats, if
agreeable; mix all together. Three quarters of an hour will bake it; add
a little brandy, and lay puff paste round the dish.

_Princess Amelia's Pudding._

Pare eight or ten fair large apples, cut them into thin slices, and stew
them gently in a very little water till tender; then take of white bread
grated the quantity of half a threepenny loaf, six yolks and four whites
of eggs beat very light, half a pint of cream, one large spoonful of
sack or brandy, four spoonfuls of clarified butter; mix these all well
together, and beat them very light. Sweeten to your taste, and bake in
tea-cups: a little baking is sufficient. When baked, take them out of
the cups, and serve them with sack, sugar, and melted butter, for sauce.

_Apple Mignon._

Pare and core golden pippins without breaking the apple; lay them in the
dish in which they are to be baked. Take of rice boiled tender in milk
the quantity you judge sufficient; add to it half a pint of thick cream,
with the yolks of five eggs; sweeten it to your taste, and grate in a
little nutmeg; pour it over the apples in the dish; set it in a gentle
oven. Three quarters of an hour will bake it. Glaze it over with sugar.

_Apple Pudding._ No. 1.

Coddle six large codlings till they are very soft over a slow fire to
prevent their bursting. Rub the pulp through a sieve. Put six eggs,
leaving out two whites, six ounces of butter beaten well, three quarters
of a pound of loaf sugar pounded fine, the juice of two lemons, two
ounces of candied orange and lemon-peel, and the peel of one lemon shred
very fine. You must not put in the peel till it is going to the oven.
Put puff paste round the dish; sift over a little sugar; an hour will
bake it.

_Apple Pudding._ No. 2.

Prepare apples as for sauce; when cold, beat in two whole eggs, a little
nutmeg, bitter almonds pounded fine, and sugar, with orange or lemon
peel, and a little juice of either. Bake in a paste.

_Apple Pudding._ No. 3.

Take six apples; stew them in as little water as you can; take out the
pulped part; add to it four eggs, and not quite half a pound of butter;
sweeten it to your taste. Let your paste be good, and put it in a gentle
oven.

_Arrow-root Pudding._

Boil a pint of milk with eight bitter almonds pounded, a piece of
cinnamon, and lemon-peel, for some time; then take a large
table-spoonful of arrow-root, and mix it with cold mil