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

quarter of flour, three eggs beaten separately, a little salt, and as little milk as will make it. Boil five hours. It eats well next day, cut in slices and broiled. _Suet Dumplings._ Make as above, and drop into boiling water, or into the boiling of beef; or you may boil in a cloth. _Apple, Currant, or Damson Dumplings or Pudding._ Make as above, and loin a bason with the paste tolerably thin: fill with the fruit, and cover it: tie a cloth over tight, and boil till the fruit shall be done enough. _Snowball._ Swell rice in milk; strain it off, and having pared and cored apples, put the rice round them, tying each up in a cloth. Put a bit of lemonpeel, a clove, or cinnamon in each, and boil them well. _Hunter’s Pudding._ Mix of suet, flour, currants, and raisins stoned and a little cut, a pound each, the rind of lemon, shred as fine as possible, six Jamaica peppers in fine powder, four eggs, a glass of brandy, a little salt, and as little milk as will make it of a proper consistence. Boil it in a floured cloth, or a melon mould, eight or nine hours. Serve with sweet sauce. Add sometimes a spoonful of peachwater. This pudding will keep, after it is boiled, six months, if kept tied up in the same cloth, and hung up, folded in a sheet of cap paper to preserve it from dust, being first cold. When to be used, it must boil a full hour. _Common Plumb Pudding._ The same proportions of flour and suet, and half the quantity of fruit, with spice, lemon, a glass of wine, or not, and one egg and milk, will make an excellent pudding, if long boiled. _Custard Pudding._ Mix by degrees a pint of good milk with a large spoonful of flour, the yelks of five eggs, some orange flower water, and a little pounded cinnamon. Butter a bason that will exactly hold it: pour the batter in, and tie a floured cloth over it. Put it in boiling water, and