New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

warm water, and work it smooth and to a good consistence. Put a paste round the inside, but not to the bottom of the dish, and let the cover be pretty thick, to bear the long continuance in the oven. _Rice Pastry._ Boil a quarter of a pound of ground rice in the smallest quantity of water: strain from it all the moisture as well as you can. Beat it in a mortar, with half an ounce of butter, and one egg well beaten, and it will make an excellent paste for tarts, &c. _Potatoe Pastry._ Pound boiled potatoes very fine; and add, while warm, a sufficiency of butter to make the mash hold together. Or you may mix with it an egg; then before it gets cold, flour the board pretty well to prevent it from sticking, and roll it to the thickness wanted. If it is become quite cold before it be put on the dish, it will be apt to crack. PUDDINGS. _Almond Puddings._ Beat half a pound of sweet and a few bitter almonds, with a spoonful of water; then mix four ounces of butter, four eggs, two spoonfuls of cream warm with the butter, one of brandy, a little nutmeg and sugar to taste. Butter some cups, half fill, and bake the puddings. Serve with butter, wine, and sugar. _Sago Pudding._ Boil a pint and a half of new milk with four spoonfuls of sago, nicely washed and picked, lemonpeel, cinnamon, and nutmeg. Sweeten to taste; then mix four eggs, put a paste round the dish, and bake slowly. _Bread and Butter Pudding._ Slice bread, spread with butter, and lay it in a dish with currants between each layer, and sliced citron, orange or lemon, if to be very nice. Pour over an unboiled custard of milk, two or three eggs, a few pimentos, and a very little ratafia, two hours at least before it is to be baked; and lade it over and over to soak the bread. A paste round the edge makes all puddings look better, but is not necessary. _Orange Pudding._