Directions for Cookery, in its Various Branches

about ten minutes or a quarter of an hour. When done, put it on a hot dish, trim off the edges, and fold it over in a half moon. Send it to table hot, and covered. It is eaten at breakfast. If you wish a soft omelet, (not to fold over,) fry it a shorter time, and serve it in a deep dish, to be helped with a spoon. A similar omelet may be made of the lean of a cold smoked tongue. BATTER PUDDING. Take a quart of milk, and stir into it gradually eight table spoonfuls of sifted flour, carefully pressing out all the lumps with the back of the spoon. Beat eight eggs very light, and add them by degrees to the milk and flour. Then stir the whole very well together. Dip your pudding-cloth into boiling water, and then dredge it with flour. Pour in the pudding, and tie it tightly, leaving room for it to swell. Put it into a pot full of boiling water, and boil it hard for two hours. Keep it in the pot till it is time to send it to table. Serve it up with wine-sauce, butter and sugar, or molasses and cold butter. PEACH MANGOES. Take free-stone peaches of the largest size, (when they are full grown, but not quite ripe,) and lay them in salt and water for two days, covered with a board to keep them down. Then take them out, wipe them dry, cut them open, and extract the stones. Mix together, to your taste, minced garlic, scraped horseradish, bruised mustard seed, and cloves; and a little ginger-root soaked in water to soften, and then sliced. Fill the cavity of the peaches with this mixture. Then tie them round with packthread, and put them into a stone jar till it is two-thirds full. Strew among them some whole cloves, broken cinnamon, and a little cochineal. Season some cold vinegar, (allowing to each quart a jill of fresh made mustard, and a little ginger, and nutmeg,) and having mixed this pickle well, fill up the jar with