and stoned; lay lightly into it a quarter-pound of sponge biscuit cut in slices, and intermixed with an equal weight of ratifias; sweeten with three ounces of sugar in lumps, and flavour highly with vanilla, or with the thin rind of half a fine lemon, and six sound bitter almonds bruised (should these be preferred), three quarters of a pint of thin cream, or of cream and new milk mixed; strain and pour this hot to the well-beaten yolks of six eggs and the whites of two, and when the mixture is nearly cold, throw in gradually a wineglassful of good brandy; pour it gently, and by degrees, into the mould, and steam or boil the pudding very softly for an hour. Serve it with well made wine sauce. Never omit a buttered paper over any sort of custard-mixture; and remember that quick boiling will destroy the good appearance of this kind of pudding. The liquid should be quite cold before it is added to the cakes, or the butter on the mould would melt off, and the decorations with it: preserved ginger, and candied citron in slices, may be used to vary these, and the syrup of the former may be added to give flavour to the other ingredients.

Dried cherries, 3 to 4 ozs.; sponge-biscuits, lb.; ratifias, 4 ozs.; thin cream, or cream and milk, pint; sugar, 3 ozs.; vanilla, pod (or thin rind of lemon and 6 bitter almonds bruised); yolks of 6 eggs, whites of 2; brandy, 1 wineglassful (preserved ginger and candied citron at choice): steamed, or gently boiled, 1 hour.

MISS BREMER'S PUDDING.

Blanch, dry, and beat to the smoothest possible paste, half a pound of fresh Jordan almonds and five or six bitter ones, and moisten them as they are done with a few drops of water, or a little white of egg, to prevent their oiling. Add to them in very small portions at first, or they will be lumpy, the yolks of seven fresh eggs, and the whites of two well beaten; then throw in gradually four ounces of pounded and sifted sugar, and whisk the mixture thoroughly until it looks very light; next, strew in, continuing the whisking, four ounces of fine bread-crumbs, and the grated rind of a lemon; and last of all, add four ounces of just-liquid butter, which must, by no means, be heated more than enough to dissolve it, and which must be poured in by slow degrees, and beaten thoroughly to the other ingredients, until there is no appearance of it left. Butter thickly a pint and a half mould, shake fine bread-crumbs thickly and equally over it, half fill it very gently with the pudding-mixture, and place lightly upon this a layer of apricot-jam; put the re

mainder of the pudding carefully upon it, lay a buttered paper over the mould, then close it, or should there be no cover, tie a cloth securely round it, and boil the pudding a full hour. Serve it with German, or common sweet wine sauce.

Jordan almonds,lb.; bitter ones, 5 or 6; yolks of 7 eggs, whites of 2; pounded sugar, 4 ozs.; bread-crumbs, 4 ozs.; lemon-rind, 1; butter, 4 ozs.; apricot-marmalade, 1 jarful: full hour.

VERY GOOD RAISIN PUDDING.

To three quarters of a pound of flour add four ounces of fine crumbs of bread, one pound of beef-suet, a pound and six ounces of raisins, weighed after they are stoned, a quarter-teaspoonful of salt, rather more of ginger, half a nutmeg, an ounce and a half of candied peel, and four large or five small eggs, beaten, strained, and mixed with a cupful of milk, or as much more as will make the whole of the consistency of a very thick batter. Pour the mixture into a well-floured cloth of close texture, which has previously been dipped into hot water wrung, and shaken out. Boil the pudding in plenty of water for four hours and a half. It may be served with very sweet wine, or punch sauce; but if made as we have directed, will be much lighter than if sugar be mixed with the other ingredients before it is boiled; and we have found it generally preferred to a richer plum-pudding.

Flour, lb.; bread-crumbs, 4 ozs.; beef-suet, 1 lb.; stoned raisins, 1 lb. 6 ozs.; candied peel, 1 oz.; nutmeg; eggs, 4 large, or 5 small; little salt and ginger: 4 hours.

A SUPERIOR RAISIN PUDDING.

Grate very lightly, but quite fine, four ounces of the crumb of a stale loaf, and mix it with a quarter-pound of flour, twelve ounces of beef kidney-suet, minced small, a pound of stoned raisins, a little salt, half a small nutmeg, a saltspoonful of pounded ginger, half as much mace, four ounces of good sugar, two of candied citron or orange-rind, four eggs, and two or three spoonsful of milk or brandy. Stir, and beat these ingredients thoroughly together, pour them into a thick, well-floured cloth, and boil the pudding for four hours.

Bread-crumbs and flour each, 4 ozs.; suet, 12 ozs.; stoned raisins, 1 lb.; salt, third of saltspoonful; nutmeg; ginger, teaspoonful; half as much mace; sugar, 4 ozs.; candied citron or orange-rind, ozs.; eggs, 4; milk or brandy, 3 to 5 tablespoonsful: 4 hours.

Obs.-The remains of this pudding will answer well for the receipt which follows.

THE ELEGANT ECONOMIST'S pudding.

Butter thickly a plain mould or basin, and line it entirely with slices of cold plum or raisin pudding, cut so as to join closely and neatly together; fill it quite with a good custard, lay, first a buttered paper, and then a floured cloth over it, tie them securely, and boil the pudding gently for an hour; let it stand for ten minutes after it is taken up before it is turned out of the mould. This is a more tasteful mode of serving the remains of a plum-pudding than the usual one of broiling them in slices, or converting them into fritters. The German sauce, well milled or frothed, is generally much relished with sweet boiled-puddings, and adds greatly to their good appearance; but common wine, or punch-sauce, may be sent to table with the above quite as appropriately.

Mould or basin holding 1 pint, lined with thin slices of plum-pudding; pint new milk boiled gently 5 minutes with grain of salt; 5 bitter almonds, bruised; sugar in lumps, 2 ozs.; thin rind of lemon, strained and mixed directly with 4 large well-beaten eggs; poured into mould while just warm; boiled gently 1 hour.

PUDDING À LA SCOONES.

Take of apples finely minced, and of currants, six ounces each; of suet, chopped small, sultana raisins, picked from the stalks, and sugar, four ounces each, with three ounces of fine bread-crumbs, the grated rind, and the strained juice of a small lemon, three well-beaten eggs, and two spoonsful of brandy. Mix these ingredients perfectly, and boil the pudding for two hours in a buttered basin; sift sugar over it when it is sent to table, and serve wine or punch sauce apart.

Minced apples and currants, each, 6 ozs.; suet, sultana raisins, and sugar, each, 4 ozs.; bread-crumbs, 3 ozs.; lemon, 1; eggs, 3; brandy, 2 spoonsful: 2 hours.

INGOLDSBY CHRISTMAS PUDDINGS.

Mix very thoroughly one pound of finely-grated bread with the same quantity of flour, two pounds of raisins stoned, two of currants, two of suet minced small, one of sugar, half a pound of candied peel, one nutmeg, half an ounce of mixed spice, and the grated rinds of two lemons; mix the whole with sixteen eggs well beaten and strained, and add four glasses of brandy.

These proportions will make three puddings of good size, each of which should be boiled six hours.

Bread-crumbs, 1 lb.; flour, 1 lb.; suet, 2 lbs.; currants, 2 lbs. ; raisins, 2 lbs. ; sugar, 1 lb.; candied peel, lb.; rinds of lemons, 2; nutmegs, 1; mixed spice, oz.; salt, teaspoonsful; eggs, 16; brandy, 4 glassesful: 6 hours.

Obs. A fourth part of the ingredients given above, will make a pudding of sufficient size for a small party to render this very rich, half the flour and bread-crumbs may be omitted, and a few spoonsful of apricot marmalade well blended with the remainder of the mixture.*

COTTAGE CHRISTMAS PUDDING.

A pound and a quarter of flour, fourteen ounces of suet, a pound and a quarter of stoned raisins, four ounces of currants, five of sugar, a quarter-pound of potatoes smoothly mashed, half a nutmeg, a quarter-teaspoonful of ginger, the same of salt, and of cloves in powder: mix these ingredients thoroughly, add four well-beaten eggs with a quarter-pint of milk, tie the pudding in a well-floured cloth, and boil it for four hours.

Flour, 14 lb.; suet, 14 ozs.; raisins stoned, 20 ozs.; currants, 4 ozs.; sugar, 5 ozs.; potatoes, lb.; nutmeg; ginger, salt, cloves, teaspoonful each; eggs, 4; milk, pint: 4 hours.

SMALL LIGHT PLUM PUDDING.

Put half a pint of fine bread-crumbs into a basin, and pour on them a quarter-pint of boiling milk; put a plate over, and let them soak for half an hour; then mix with them half a pint of suet chopped extremely small, rather more of stoned raisins, three teaspoonsful of sugar, one of flour, three eggs, a tiny pinch of salt, and sufficient grated lemon-peel or nutmeg to flavour it lightly. Tie the pudding in a well-floured cloth, and

boil it for two hours.

Bread-crumbs, pint; milk, pint; suet, pint; raisins, nearly pint; sugar, 3 teaspoonful, and 1 of flour; eggs, 3; little salt nutmeg: 2 hours.

ANOTHER PUDDING, LIGHT AND WHOLESOME.†

With three ounces of the crumb of a stale loaf finely grated

⚫ Rather less liquid will be required to moisten the pudding, when this is done, and four hours and a quarter will boil it.

Both this, and the preceding pudding, will be found very delicate, and well suited to invalids.

and soaked in a quarter-pint of boiling milk, mix six ounces of suet minced very small, one ounce of dry bread-crumbs, ten ounces of stoned raisins, a little salt, the grated rind of a chinaorange, and three eggs, leaving out one white. Boil the pudding for two hours, and serve it with very sweet sauce; put no sugar in it

VEGETABLE PLUM PUDDING.

(Cheap and good.)

Mix well together one pound of smoothly-mashed potatoes, half a pound of carrots boiled quite tender, and beaten to a paste, one pound of flour, one of currants, and one of raisins (full weight after they are stoned), three quarters of a pound of sugar, eight ounces of suet, one nutmeg, and a quarterteaspoonful of salt. Put the pudding into a well-floured cloth, tie it closely, and boil it for four hours. The correspondent to whom we are indebted for this receipt says, that the cost of the ingredients does not exceed half a crown, and that the pudding is of sufficient size for a party of sixteen persons. We can vouch for its excellence, but as it is rather apt to break when turned out of the cloth, a couple of eggs would perhaps improve it. Sweetmeats, brandy, and spices can be added at pleasure.

Mashed potatoes, 1 lb.; carrots, 8 ozs.; flour, 1 lb.; suet, lb.; sugar, lb.; currants and raisins, 1 lb. each; nutmeg, 1; little salt: 4 hours.

AN EXCELLENT SMALL MINCEMEAT PUDDING.

Pour on an ounce of bread-crumbs sufficient boiling milk to soak them well; when they are nearly cold drain as much of it from them as you can, and mix them thoroughly with half a pound of mincemeat, a dessertspoonful of brandy, and three eggs beaten and strained. Boil the pudding for two hours in a wellbuttered basin, which should be full, and serve it with sauce made with a little melted butter, half a glass of white wine, a tablespoonful of brandy, half as much lemon-juice, and sufficient sugar to make it tolerably sweet.

Bread-crumbs, 1 oz. ; mincemeat, 1⁄2 lb.; brandy, dessertspoonful; eggs, 3: 2 hours.

THE AUTHOR'S CHRISTMAS PUDDING.

To three ounces of flour, and the same weight of fine, lightlygrated bread-crumbs, add six of beef kidney-suet, chopped small, six of raisins weighed after they are stoned, six of well