Directions for Cookery, in its Various Branches

powdered nutmegs, the juice and grated peel of three large lemons, and half a pound of citron cut in large strips. Mix these ingredients thoroughly, and moisten the whole with a pint of white wine, half a pint of rose-water, and half a pint of brandy. Bake it in very nice paste. These mince pies may be eaten by persons who refrain from meat in Lent. ORANGE PUDDING. Grate the yellow part of the rind, and squeeze the juice of two large, smooth, deep-coloured oranges. Stir together to a cream, half a pound of butter, and half a pound of powdered white sugar, and add a wine-glass of mixed wine and brandy. Beat very light six eggs, and stir them gradually into the mixture. Put it into a buttered dish with a broad edge, round which lay a border of puff-paste neatly notched. Bake it half an hour, and when cool grate white sugar over it. You may add to the mixture a Naples biscuit, or two finger biscuits, grated. LEMON PUDDING. May be made precisely in the same manner as the above; substituting lemons for oranges. QUINCE PUDDING. Take six large ripe quinces; pare them, and cut out all the blemishes. Then scrape them to a pulp, and mix the pulp with half a pint of cream, and half a pound of powdered sugar, stirring them together very hard. Beat the yolks of seven eggs, (omitting all the whites except two,) and stir them gradually into the mixture, adding two wine glasses of rose water. Stir the whole well together, and bake it in a buttered dish three quarters of an hour Grate sugar over it when cold. If you cannot obtain cream, you may substitute a quarter of a pound of fresh butter stirred with the sugar and quince. A baked apple pudding may be made in the same manner. ALMOND PUDDING. Take half a pound of shelled sweet almonds, and three ounces of shelled bitter almonds, or peach-kernels. Scald and peel them; throwing them, as they are peeled, into cold water. Then pound them one at a