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

sugar, and a little pimento in fine powder. Mix with two eggs and a little milk into five dumplings, and fry of a fine yellow brown. Serve with sweet sauce. _Brown Bread Pudding._ Half a pound of stale brown bread grated, ditto of currants, ditto of shred suet, sugar, and nutmeg. Mix with four eggs, a spoonful of brandy, and two spoonfuls of cream. Boil, in a cloth or bason that exactly holds it, three or four hours. _Boiled Bread Pudding._ Grate with bread, pour boiling milk over it, and cover close. When soaked an hour or two, beat it fine, and mix with it two or three eggs well beaten. Put it into a bason that will just hold it; tie a floured cloth over it, and put it into boiling water. Send it up with melted butter poured over. It may be eaten with salt or sugar. _Another, and richer Bread Pudding._ On half a pint of crumbs of bread, pour half a pint of scalding milk; cover for an hour. Beat up four eggs, and, when strained, add to the bread, with a teaspoonful of flour, an ounce of butter, two ounces of sugar, half a pound of currants, an ounce of almonds beaten with orange flour water, half an ounce of orange, ditto lemon, ditto citron. Butter a bason that will exactly hold it; flour the cloth, and tie tight over, and boil one hour. _Batter Pudding._ Rub three spoonfuls of fine flour extremely smooth by degrees into a pint of milk; simmer till it thickens; stir in two ounces of butter; set it to cool; then add the yelks of three eggs. Flour a cloth that has been wet, or butter a bason, and put the batter into it; tie it tight, and plunge it into boiling water, the bottom upwards. Boil it an hour and a half, and serve with plain butter. If approved, a little ginger, nutmeg, and lemonpeel may be added, and sweet sauce. _Batter Pudding with Meat._ Make a batter with flour, milk, and eggs: pour a little into the bottom