Directions for Cookery, in its Various Branches

and four large table-spoonfuls of powdered white sugar; also a grated nutmeg. Lastly, stir in, by degrees, half a pound of currants that have been previously picked, washed, dried, and dredged with flour. Lay. puff paste round the rim of the dish, and bake the cheese cake half an hour. Send it to table cold. PRUNE PUDDING. Scald a pound of prunes; cover them, and let them swell in the hot water till they are soft. Then drain them, and extract the stones; spread the prunes on a large dish, and dredge them with flour. Take one jill or eight large fable-spoonfuls from a quart of rich milk, and stir into it, gradually, eight spoonfuls of sifted flour. Mix it to a smooth batter, pressing out all the lumps with the back of the spoon. Beat six eggs very light, and stir them, by degrees, into the remainder of the milk, alternately with the batter that you have just mixed. Then add the prunes one at a time, stirring the whole very hard. Tie the pudding in a cloth that has been previously dipped in boiling water and then dredged with flour. Leave room for it to swell, but secure it firmly, so that no water can get in. Put it into a pot of boiling water, and boil it two hours. Send it to table hot, (not taking it out of the pot till a moment before it is wanted,) and eat it with cream sauce; or with butter, sugar, and nutmeg beaten together, and served up in a little tureen. A similar pudding may be made with whole raisins. EVE'S PUDDING. Pare, core, and quarter six large pippins, and chop them very fine. Grate stale bread till you have six ounces of crumbs, and roll fine six ounces of brown sugar. Pick, wash, and dry six ounces of currants, and sprinkle them with flour. Mix all these ingredients together in a large pan, adding six ounces of butter cut small, and two table-spoonfuls of flour. Beat six eggs very light, and moisten the mixture with them. Add a