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

Put a little rim of paste round the dish, and bake it. Put orange, lemon or citron, cut in good sized bits. _An excellent Apricot Pudding._ Halve twelve large apricots: give them a scald till they are soft. Mean time pour on the grated crumbs of a penny loaf, a pint of boiling cream; when half cold, four ounces of sugar, the yelks of four beaten eggs, and a glass of white wine. Pound the apricots in a mortar, with some or all of the kernels; mix then the fruit and other ingredients together: put a paste round the dish, and bake the pudding half an hour. _Baked Gooseberry Pudding._ Stew gooseberries in a jar over a hot hearth, or in a saucepan of water, till they will pulp. Take a pint of the juice pressed through a sieve, and beat it with three yelks and whites of eggs, beaten and strained, and one ounce and a half of butter: sweeten it well, and put a crust round the dish. A few crumbs of roll should be mixed with the above to give a little consistence, or four ounces of Naples biscuit. _A Green Bean Pudding._ Boil and blanch old beans, beat them in a mortar with very little pepper and salt, some cream, and the yelk of an egg. A little spinach juice will give a finer colour, but it is as good without. Boil it in a bason that will just hold it, for an hour and pour parsley and butter over. Serve bacon to eat with it. _Baked Almond Pudding._ Beat fine four ounces of almonds, four or five bitter ditto, with a little wine, yelks of six eggs, peel of two lemons grated, six ounces of butter, near a quart of cream, juice of one lemon. When well mixed, bake it half an hour, with a paste round the dish. _Shelford Pudding._ Mix three quarters of a pound of currants, or raisins, one pound of suet, one pound of flour, six eggs, a little good milk, some lemonpeel, and a little salt. Boil it in a