Margaret Brown's French Cookery Book

No. 157. FISH PUDDING. Line a small dish with a thin, yet rich, paste, and fill with small collops of boned fish, with bruised bay-leaf, chopped parsley, onion, pepper, fish-sauce. Put on top crust, tie in cloth, and boil according to size of pudding. No. 158. APPLE STUFFING. Take a good half pound of the pulp of tart apples, which have either been baked or scalded; add 2 ounces of bread crumbs, some powdered sage, onion, and season it with cayenne pepper. This is a fine stuffing for roast geese, ducks, pork, etc. No. 159. APPLE JAM. Pare and core 2 dozen full-grown apples; put in a saucepan with water enough to cover them; boil to a pulp, mash with a spoon till smooth, and to every pint of fruit put half pound of white sugar; boil again 1 hour; skim, if necessary. When cold put in preserving jars. No. 160. BAKED APPLE DUMPLINGS. Make a rich paste with butter and flour, peel some apples, stick 3 or 4 cloves in each, and cover the fruit entirely with paste. If the oven is too hot they will burn outside. When done sift fine white sugar over and serve hot. No. 161. POTATO PUDDING. Boil 1 pound of potatoes, mash while hot, stir in 3 ounces fresh butter, 2 ounces of pounded loaf sugar, rind and juice of half a lemon, and a little cream; butter a dish, lay all into it, and bake 30 minutes in a moderately hot oven; the yolks of 4 raw eggs may be added, and brandy or Madeira used instead of lemon juice--or 1 pound of currants can be added. This pudding can be boiled or baked; if boiled serve with wine sauce, if baked use thin puff paste to line and cover dish. No. 162. PUDDING A LA FECULE DES POMMES DE TERRE. Bruise a couple of bay leaves and boil them in 1 pint of water or milk; mix two dessertspoonfuls of potato flour and powdered loaf sugar; when smooth pour over them the hot liquid, stirring all the time. Put in a