PUDDINGS.

pounded thoroughly in a mortar, with the white of four eggs, tlien add a quarter of a pound of cleanly picked and washed raisins, the same of currants, an ounce and a half of citron, cut iuto small dies, half an ounce of fine cinnamon, some grated lemon-peel, as much ground cloves as you can put on the point of a knife, half a tumbler of good rura, four whole eggs and the yelks of three eggs. Work all these thoroughly together, in a disli of butter, tlien butter a napkin thickly, put the pudding- mixture into it, tie the napkin together with a striug, so as to form a large round ball, put it into boiling water, with a little salt in it, and boil it continually for three hours ; now take it out. dip it for a moment into cold water and turn it out upon a dish, with the round side uppermost; cut the string, and remove the napkin carefully froin the pudding, strew it thickly with sugar, pour over it a glass of rum or arack ; when you serve it, set fire to the rum, and bring it to the table in a blaze. The sauce is to be served separately.

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17. Cherry-pudding.

Work six ounces of melted clarified butter to a froth, add ten eggs, a pound and two ounces of bread, of which the crast x ” has been removed, and the ernmb grated, some sugar, on which do the peels of two lemons have been rubbed, some cinnamon, and un a pound of stoned and strained sour cherries, stir and mix these ingredients thoroughly and bake them in a hinged form. . i A froth-sauce is to be eaten with it.

This pudding can be made of plums, or of any other fruit, | jt in the same mann er. i

18. Ulm-pudding. I

Take the grated peel of one lemon, the jnice of a lemon, three ounces of sifted flour, four ounces of fine sugar and the yelks of eight eggs, stir them gently together; now add the white of the eight eggs, beateu to a stiff froth, and boil the pudding for half an liour.

This pudding can be served with any sauce, according to liking.

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