Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

of a pound of butter, the yelks of six eggs, the rind of one lemon, and juice of two; sugar and nutmeg to your taste, and bake in paste as potato puddings. This is much admired. Richmond Pudding. Take one pound of raisins, stoned and chopped, half a pound of currants rubbed in flour, a pound and a half of grated bread, a pound of suet shred fine, eight eggs, two glasses of brandy, and two of wine; beat them all together, adding the eggs at the last; dip your bag or cloth in boiling water and flour it well; pour in the pudding and tie it up, leaving room for it to swell; allow it four hours to boil; eat it with white sauce. Suet Pudding. Take half a pound of suet chopped fine, four tea-cups of flour, and five eggs; beat these together with a quart of milk, and half a spoonful of salt; put in three tea-cups of raisins just before you tie it up; they should be rubbed in flour to prevent them from sinking; dried cherries, or pared dried peaches, are very good instead of raisins; scald the cloth and flour it; leave room for the pudding to swell. If you put one-fourth corn meal, you can do with fewer eggs. Cheese Cakes. Take one quart of curd, after the whey has been strained off, mix with it half a pound of fresh butter, an ounce of pounded blanched almonds, the whites of three eggs, a tea-cup of currants; season with sugar and rose water to your taste, and bake in plates with paste. Baked Apples. Wash and core your apples, and in the vacancy left by the core, put brown sugar, and bake them in a stove or oven. Batter Pudding with Green Fruit. Make a batter as for suet pudding. If you have small fruit, put it in whole; if apples, chop them fine; boil it three hours. Custard Bread and Butter Pudding. Fill a pan with slices of buttered bread, with raisins, grated nutmeg and sugar over each slice; beat six eggs