grate the rind of a lemon over,* and place three ounces of whole ratifias upon them, pour in sufficient of the custard to soak them; an hour afterwards add the remainder, and send the pudding to a gentle oven: half an hour will bake it.

New milk, 1 pint; bitter almonds, 8 to 10 (or bay leaves, 3 to 5, and bit of cinnamon); sugar, 4 to 6 ozs.; eggs, 6; brandy, 1 wineglassful; ratifias, ozs.; rind lemon: baked, hour.

THE ELEGANT ECONOMIST'S PUDDING.

We have already given a receipt for an exceedingly good boiled pudding bearing this title, but we think the baked one answers even better, and it is made with rather more facility. Butter a deep tart-dish well, cut the slices of plum-pudding to join exactly in lining it, and press them against it lightly to make them adhere, as without this precaution, they are apt to float off; pour in as much custard (previously thickened and left to become cold), or any other sweet pudding mixture as will fill the dish almost to the brim; cover the top with thin slices of the plum pudding, and bake it in a slow oven from thirty minutes to a full hour, according to the quantity and quality of the contents. One pint of new milk poured boiling on an ounce and a half of tous les mois, smoothly mixed with a quarter pint of cold milk, makes with the addition of four ounces of sugar, four small eggs, a little lemon-grate, and two or three bitter almonds, or a few drops of ratifia, an excellent pudding of this kind; it should be baked nearly three quarters of an hour in a quite slack oven. Two ounces and a half of arrow-root may be used in lieu of the tous les mois, when this last is not procurable. We would especially recommend for trial the ingredients of the lemon-pudding of page 391,† with the plumpudding crust, as likely to make a very superior variety of this dish; we have not had it tested, but think it could scarcely fail. It must be well, though slowly baked.

RICH BREAD AND BUTTER PUDDING.

Give a good flavour of lemon-rind and bitter almonds, or of cinnamon, if preferred, to a pint of new milk, and when it has simmered a sufficient time for this, strain and mix it with a quarter-pint of rich cream; sweeten it with four ounces of sugar in lumps, and stir it while still hot to five well-beaten eggs;

*A more delicate flavour is imparted by rasping the lemon-rind on sugar, and adding this to the mixture. + Second receipt.

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throw in a few grains of salt, and move the mixture briskly with a spoon as a glass of brandy is added to it. Have ready in a thickly-buttered dish three layers of thin bread and butter cut from a half-quartern loaf, with four ounces of currants, and one and a half of finely shred candied peel, strewed between and over them; pour the eggs and milk on them by degrees, letting the bread absorb one portion before another is added: it should soak for a couple of hours before the pudding is taken to the oven, which should be a moderate one. Half an hour will bake it. It is very good when made with new milk only; and some persons use no more than a pint of liquid in all, but part of the whites of the eggs may then be omitted. Cream may be substituted for the entire quantity of milk at pleasure.

New milk, 1 pint; rind of small lemon, and 6 bitter almonds bruised (or drachm of cinnamon): simmered 10 to 20 minutes. Cream, pint; sugar, 4 ozs.; eggs, 6; brandy, 1 wineglassful. Bread and butter, 3 layers; currants, 4 ozs.; candied orange or lemon-rind, 1 oz.: to stand 2 hours, and to be baked 30 minutes in a moderate oven.

COMMON BREAD AND BUTTER PUDDING.

Sweeten a pint and a half of milk with four ounces of Lisbon sugar; stir it to four large well-beaten eggs, or to five small ones, grate half a nutmeg to them, and pour the mixture into a dish which holds nearly three pints, and which is filled almost to the brim with layers of bread and butter, between which three ounces of currants have been strewed. Lemon-grate, or orange-flower water can be added to this pudding instead of nutmeg, when preferred. From three quarters of an hour to an hour will bake it.

Milk, 1 pint; Lisbon sugar, 4 ozs.; eggs, 4 large, or 5 small; ¦ small nutmeg; currants, 3 ozs.: baked & to 1 hour.

A GOOD BAKED BREAD PUDDING.

Pour, quite boiling, on six ounces (or three quarters of a pint) of fine bread-crumbs and one ounce of butter, a pint of new milk, cover them closely, and let them stand until the bread is well soaked; then stir to them three ounces of sugar, five eggs, leaving out two of the whites, two ounces of candied orangerind, sliced thin, and a flavouring of nutmeg; when the mixture is nearly or quite cold pour it into a dish, and place lightly over the top the whites of three eggs beaten to a firm froth, and mixed at the instant with three large tablespoonsful of sifted sugar. Bake the pudding half an hour in a moderate

oven. The icing may be omitted, and an ounce and a half of butter, just warmed, put into the dish before the pudding, and plenty of sugar sifted over it just as it is sent to the oven.

Bread, 6 ozs.; butter, 1 oz.; milk, 1 pint; sugar, 3 ozs.; eggs, 5 yolks, 3 whites; candied orange-rind, 2 ozs. ; little nutmeg. Icing, 3 whites of eggs; sugar, 3 tablespoonsful: baked, hour.

ANOTHER BAKED BREAD PUDDING.

Add to a pint of new milk a quarter-pint of good cream, and pour them boiling on eight ounces of bread crumbs, and three of fresh butter; when these have stood half an hour covered with a plate, stir to them four ounces of sugar, six ounces of currants, one and a half of candied orange or citron, and five eggs.

A GOOD SEMOULINA PUDDING.

Drop lightly into a pint and a half of boiling milk two large tablespoonsful of semoulina, and stir them together as this is done, that the mixture may not be lumpy; continue the stirring for seven or eight minutes, then throw in two ounces of good butter, and three and a half of pounded sugar, or of the finest Lisbon; next add the grated rind of a lemon, and, while the semoulina is still hot, beat gradually and briskly to it five wellwhisked eggs; pour it into a buttered dish, and bake it about half an hour in a moderate oven.

Su

New milk, 1 pint; semoulina, 2 ozs.: 7 to 8 minutes. gar, 3 ozs.; butter, 2 ozs.; rind of lemon; eggs, 5: baked in moderate oven, hour.

FRENCH SEMOULINA PUDDING;

Or, Gâteau de Semoule.

Infuse by the side of the fire, in a quart of new milk, the very thin rind of a fine fresh lemon, and when it has stood for half an hour bring it slowly to a boil: simmer it for four or five minutes, then take out the lemon rind, and throw lightly into the milk, stirring it all the time, five ounces of the best quality of semoulina ;* let it boil over a gentle fire for ten minutes, then add four ounces of sugar roughly powdered, three of fresh but

We have never in England, and rarely even in France, obtained any approaching in quality to some, which, in conjunction with a packet of vermicelli, equally good, was procured for us by a country chemist, from Mr. Barron, 18, Pall Mall, whose successor, Mr. A. Cobbett, supplies excellent articles of the same kind.

ter, and less than a small quarter-teaspoonful of salt; boil the mixture for two or three additional minutes, keeping it stirred without ceasing; take it from the fire, let it cool a little, and stir to it briskly, and by degrees, the yolks of six eggs and the whites of four well beaten together, and strained or prepared for use as directed at page 364: four or five bitter almonds, pounded with a little sugar, will heighten the flavour pleasantly to many tastes. When the pudding is nearly cold, pour it gently into a stewpan or mould, prepared as for the Gâteau de Riz of page 397, and bake it in a very gentle oven from an hour and a quarter to an hour and a half.

SUTHERLAND OR CASTLE PUDDINGS.

Take an equal weight of eggs in the shell, of good butter, of fine dry flour, and of sifted sugar. First, whisk the eggs for ten minutes, or until they appear extremely light; then throw in the sugar by degrees, and continue the whisking for four or five minutes; next, strew in the flour, also gradually, and when it appears smoothly blended with the other ingredients, pour the butter to them in small portions, each of which should be beaten in until there is no appearance of it left. It should previously be just liquefied with the least possible degree of heat; this may be effected by putting it into a well-warmed saucepan, and shaking it round until it is dissolved. A grain or two of salt should be thrown in with the flour; and the rind of half a fine lemon rasped on sugar, or grated, if more convenient, or some pounded mace, or the store-flavouring of page 139, can be added at choice. Pour the mixture, directly it is ready, into well-buttered cups, and bake the puddings from twenty to twenty five minutes. When cold, they resemble good pound cakes, and may be served as such. Wine sauce should be sent to table with them.

Eggs, 4; their weight in flour, sugar, and butter; little salt; flavouring of pounded mace or lemon-rind.

Obs.-Three eggs are sufficient for a small dish of these puddings. They may be varied with an ounce or two of candied citron; or with a spoonful of brandy, or a little orange flower water. The mode we have given of making them will be found perfectly successful if our directions be followed with exactness. In a slack oven they will not be too much baked in half an hour.

MADELEINE PUDDINGS

(To be served cold.)

Take the same ingredients as for the Sutherland puddings, but clarify an additional ounce of butter; skim, and then fill some round tin patty pans with it almost to the brim, pour it from one to the other until all have received a sufficient coating to prevent the puddings from adhering to them, and leave half a teaspoonful in each; mix the remainder with the eggs, sugar, and flour, beat the whole up very lightly, fill the pans about two thirds full, and put them directly into a rather brisk oven, but draw them towards the mouth of it when they are sufficiently coloured; from fifteen to eighteen minutes will bake them. Turn them out, and drain them on a sheet of paper. When they are quite cold, with the point of the knife take out a portion of the tops, hollow the puddings a little, and fill them with rich apricot-jam, well mixed with half its weight of pounded almonds, of which two in every ounce should be bitter

ones.

A FRENCH RICE PUDDING, OR GATEAU DE RIZ.

Swell gently in a quart of new milk, or in equal parts of milk and cream, seven ounces of the best Carolina rice, which has been cleared of the discoloured grains, and washed and drained; when it is tolerably tender, add to it three ounces of fresh butter, and ǹive of sugar roughly powdered, a few grains of salt, and the lightly grated rind of a fine lemon, and simmer the whole until the rice is swollen to the utmost; then take it from the fire, let it cool a little, and stir to it quickly, and by degrees, the well-beaten yolks of six full-sized eggs. Pour into a small copper stewpan* a couple of ounces of clarified butter, and incline it in such a manner that it may receive an equal coating in every part; then turn it upside down for an instant, to drain off the superfluous butter; next, throw in some exceedingly fine light crumbs of stale bread, and shake them entirely over it, turn out those which do not adhere, and with a small brush or feather sprinkle more clarified butter slightly on those which line the pan. Whisk quickly the whites of the eggs to snow, stir them gently to the rice, and pour the mixture softly into the stewpan, that the breadcrumbs may not be displaced; put it immediately into a mode

* One which holds about five pints is well adapted to the purpose. When this is not at hand, a copper cake-mould may be substituted for it. The stewpan must not be covered while the gâteau is baking.