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

apples; boil them tender, with the rind of a lemon, in so little water that when done, none may remain: beat them quite fine in a mortar: add the crumbs of a small roll, four ounces of butter melted, the yelks of five and whites of three eggs, juice of half a lemon, and sugar to taste. Beat all together, and lay it in a dish with paste to turn out. _Oatmeal Pudding._ Pour a quart of boiling milk over a pint of the best _fine_ oatmeal; let it soak all night. Next day beat two eggs, and mix a little salt: butter a bason that will just hold it: cover it tight with a floured cloth, and boil it an hour and a half. Eat it with cold butter and salt. When cold, slice and toast it, and eat it as oatcake buttered. _Dutch Pudding or Souster._ Melt one pound of butter in half a pint of milk; mix it into two pounds of flour, eight eggs, four spoonfuls of yeast: add one pound of currants, a quarter of a pound of sugar beaten and sifted. This is a very good pudding hot; and equally so as a cake when cold. If for the latter, carraways may be used instead of currants. An hour will bake it in a quick oven. _A Dutch Rice Pudding._ Soak four ounces of rice in warm water half an hour: drain the latter from it, and throw it into a stewpan, with half a pint of milk, half a stick of cinnamon, and simmer till tender. When cold, add four whole eggs well beaten, two ounces of butter melted in a teacupful of cream; and put three ounces of sugar, a quarter of a nutmeg, and a good piece of lemonpeel. Put a light puff paste into a mould or dish, or grated tops and bottoms, and bake in a quick oven. _Light, or German Puddings._ Melt three ounces of butter in a pint of cream; let it stand till nearly cold, then mix two ounces of fine flour, and two ounces of