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

a pound of each. Boil an hour in a thick well floured cloth. _Small Almond Puddings._ Pound eight ounces of almonds, and a few bitter, with a spoonful of water and mix with four ounces of butter warmed, four yelks and two whites of eggs, sugar to taste, two spoonfuls of cream, and one of brandy; mix well, and bake in little cups buttered. Serve with pudding sauce. _Excellent light Puffs._ Mix two spoonfuls of flour, a little grated lemonpeel, some nutmeg, half a spoonful of brandy, a little loaf sugar, and one egg: then fry it enough, but not brown; beat it in a mortar with five eggs, whites and yelks; put a quantity of lard in a fryingpan, and when quite hot, drop a dessert spoonful of batter at a time: turn as they brown. They will be large. Serve immediately. Sweet sauce. _Pippin Pudding._ Coddle six pippins in vineleaves covered with water, but very gently, that the inside be done without breaking the skins. When soft, take off the skins, and with a teaspoon take the pulp from the core. Press it through a colander; add to it two spoonfuls of orange flower water, three eggs beaten, a pint of scalded cream, sugar and nutmeg to taste. Lay a thin puff paste at the bottom and sides of the dish: shred some very thin lemonpeel as fine as possible, and put into the dish; as likewise some orange and citron in small slices. _Yorkshire Pudding._ Mix five spoonfuls of flour, with a quart of milk, and three eggs well beaten. Butter the pan. When brown by baking under the meat, turn the other side upwards, and brown that. It should be made in a square pan, and cut into pieces to come to table. Set it over a chafing dish at first, and stir it some minutes. _A quick made Pudding._ Flour and suet half a pound each, four eggs, a quarter of a pint of new milk, a little mace and nutmeg, a quarter of a pound of raisins, ditto of currants: mix well, and boil